Best Tomato Soup With Cheddar Bay Dumplings Recipe
This comforting tomato soup features a rich, flavorful base made from sautéed onions, canned diced tomatoes, and chicken stock, thickened with a roux and sweetened with a touch of sugar. The highlight is the addition of fluffy, cheesy Cheddar Bay biscuit dumplings cooked directly in the soup, adding a satisfying, savory twist to this classic recipe. Perfect for a cozy meal, it’s easy to prepare and deeply satisfying.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 chopped sweet onion
- 3 tablespoons all-purpose flour
- 3 cups chicken stock
- 43.5 ounces canned diced tomatoes, with liquid
- 1 teaspoon sugar
- 3/4 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
Cheddar Bay Dumplings
- 11-ounce packet cheddar bay biscuit mix
- 2 tablespoons butter (for topping dumplings, optional)
Instructions
- Sauté Onion: In a pot, melt 2 tablespoons butter over medium heat, then add the chopped sweet onion. Cook, stirring occasionally, until the onion becomes soft and translucent, which should take about 5 to 7 minutes.
- Make Roux: Sprinkle 3 tablespoons all-purpose flour over the softened onions and stir continuously for about 1 minute to cook off the raw flour flavor and create a roux that will thicken the soup.
- Simmer Soup Base: Gradually pour in 3 cups chicken stock while stirring to prevent lumps. Add the entire 43.5 ounces of canned diced tomatoes with their liquid, 1 teaspoon sugar, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground black pepper. Bring the mixture to a gentle simmer and let it cook uncovered for 20 minutes to develop flavors and slightly thicken.
- Prepare Dumplings: While the soup simmers, prepare the cheddar bay biscuit mix according to the packet’s instructions, typically involving mixing the biscuit mix with water or milk until a dough forms.
- Cook Dumplings in Soup: Drop spoonfuls of the prepared dumpling dough into the simmering soup. Cover the pot and cook for about 15 minutes or until the dumplings are puffed, cooked through, and tender in the center.
- Serve: Optionally, melt 2 tablespoons butter and brush over the dumplings for extra richness. Ladle the soup with dumplings into bowls and serve hot for a warm and comforting meal.
Notes
- You can substitute chicken stock with vegetable stock for a vegetarian-friendly version, but the base recipe is not vegetarian due to the chicken stock.
- Adjust the seasoning to taste if you prefer less salt or sugar.
- Be careful not to over-stir after adding the dumplings to avoid breaking them apart.
- For a smoother soup base, you can blend the soup before adding dumplings, though traditionally, diced tomatoes remain chunky.
- Serve with a side salad or crusty bread for a complete meal.
Keywords: tomato soup, cheddar bay dumplings, comfort food, soup recipe, homemade tomato soup, cheesy dumplings
