Best Tomato Soup with Cheddar Bay Dumplings Recipe
Introduction
This tomato soup with cheddar bay dumplings is the ultimate comfort food for chilly days. It combines a rich, flavorful tomato base with cheesy, fluffy dumplings that soak up every bit of goodness. Simple to make yet impressively satisfying, this dish is sure to become a family favorite.
Ingredients
- 43.5 oz canned diced tomatoes (undrained)
- 1/4 tsp ground black pepper
- 3 tbsp all-purpose flour
- 1 chopped sweet onion
- 3 cups chicken stock
- 1 tsp sugar
- 2 tbsp butter
- 3/4 tsp coarse salt (such as Diamond Crystal kosher salt)
- 1 (11 oz) packet cheddar bay biscuit mix (e.g., Red Lobster brand)
- 2 tbsp butter (melted, for brushing dumplings)
Instructions
- Step 1: In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the flour and cook, stirring constantly, for 1 minute to form a roux.
- Step 2: Slowly pour in the chicken stock and canned diced tomatoes while stirring until smooth. Bring the mixture to a boil, then reduce heat to a simmer. Add sugar, salt, and black pepper to taste.
- Step 3 (Optional): For a smooth soup, carefully divide the soup into two portions and puree each in a blender until smooth. Return the pureed soup to the pot and bring to a simmer again.
- Step 4: Prepare the cheddar bay biscuit mix according to package instructions. Drop spoonfuls of the biscuit batter onto the simmering soup. Cover the pot and cook for 15–20 minutes, or until dumplings are cooked through and no longer doughy.
- Step 5: Melt 2 tablespoons of butter and mix with the seasoning packet from the biscuit mix. Brush this butter mixture over the tops of the dumplings directly in the pot. Serve hot and enjoy!
Tips & Variations
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Use an immersion blender directly in the pot to puree the soup for easier cleanup.
- Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
- If you can’t find cheddar bay biscuit mix, use any cheddar biscuit mix and brush with melted garlic butter instead.
Storage
Store leftover soup and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid overcooking the dumplings. This soup is best enjoyed fresh but can also be frozen without dumplings for up to 2 months; add fresh dumplings when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the soup ahead of time?
Yes, you can prepare the tomato soup base in advance and refrigerate it. Add and cook the dumplings fresh just before serving for the best texture.
What if I don’t have cheddar bay biscuit mix?
You can substitute with any cheddar-flavored biscuit or biscuit mix and add garlic powder and dried parsley to mimic the cheddar bay seasoning. Brush dumplings with garlic butter before serving for extra flavor.
PrintBest Tomato Soup with Cheddar Bay Dumplings Recipe
A rich and comforting tomato soup enhanced with cheddar bay biscuit dumplings for a cheesy, hearty twist. This cozy dish combines the tangy flavor of diced tomatoes with a smooth, flavorful base and fluffy cheddar biscuits cooked right in the soup, making it perfect for chilly days or anytime you crave a warm, satisfying bowl.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
For the Soup:
- 43.5 oz canned diced tomatoes (undrained)
- 1/4 tsp ground black pepper
- 3 tbsp all-purpose flour
- 1 chopped sweet onion
- 3 cups chicken stock
- 1 tsp sugar
- 2 tbsp butter
- 3/4 tsp coarse salt (such as Diamond Crystal kosher salt)
For the Cheddar Bay Dumplings:
- 1 (11 oz) packet cheddar bay biscuit mix (Red Lobster brand recommended)
For the Dumpling Topping:
- 2 tbsp butter (melted for brushing)
Instructions
- Cook the Base Ingredients: In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped sweet onion and cook, stirring occasionally, until the onion becomes translucent. Stir in 3 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly to form a roux that will thicken the soup.
- Add Liquids and Seasonings: Slowly pour in 3 cups of chicken stock and the undrained canned diced tomatoes while stirring continuously to avoid lumps. Bring the mixture to a boil, then reduce heat to a simmer. Season with 1 teaspoon sugar, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground black pepper. Let simmer gently.
- Puree the Soup (Optional): For a smooth texture, carefully divide the soup into two batches and blend each until smooth. Return the pureed soup to the pot and warm it back up to a simmer, maintaining its rich and velvety consistency.
- Cook the Dumplings: Prepare the cheddar bay biscuit mix according to the package directions. Drop spoonfuls of the biscuit batter into the simmering soup until all batter is used. Cover the pot with a lid and cook for 15-20 minutes over low heat, until the dumplings are fully cooked and no longer doughy inside.
- Prepare Butter Sauce and Serve: Melt 2 tablespoons of butter and mix with the seasoning packet included with the biscuit mix. Brush this butter mixture generously over the tops of the cooked dumplings directly in the pot. Serve the soup hot with the cheesy dumplings and enjoy the comforting flavors.
Notes
- The soup can be pureed fully, partially, or left chunky depending on preference.
- Using undrained canned tomatoes adds extra flavor and thickness to the soup base.
- Be sure to cover the pot when cooking dumplings to ensure they cook evenly through steam and heat.
- The cheddar bay biscuit mix typically contains seasoning, enhancing the dumplings with garlic and cheese flavors.
- For a vegetarian version, substitute chicken stock with vegetable broth.
Keywords: Tomato soup, Cheddar bay dumplings, Comfort food, Cozy soup, Cheesy dumplings, Easy soup recipe, Dinner soup, Fall recipe
