Tomato Soup with Cheddar Bay Dumplings Recipe

Introduction

This comforting tomato soup with cheddar bay dumplings combines a rich, creamy base with fluffy, cheesy dumplings that soak up every bit of flavor. Perfect for a cozy meal, this recipe is easy to make and wonderfully satisfying.

Ingredients

• 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
• 11-ounce packet cheddar bay biscuit mix
• 2 tablespoons butter (for butter sauce)

Instructions

1. Step 1: In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped sweet onion and cook until translucent. Stir in the flour and cook, stirring constantly, for 1 minute to form a roux.
2. Step 2: Slowly pour in the chicken stock and canned tomatoes while stirring to keep the mixture smooth. Bring to a boil, then reduce heat to a simmer. Season with sugar, coarse salt, and black pepper to taste.
3. Step 3 (Optional): For a smooth texture, divide the soup into two portions and puree each in a blender until smooth. Return the soup to the pot and bring back to a simmer.
4. Step 4: Prepare the cheddar bay biscuit mix following the package directions. Drop spoonfuls of the biscuit batter into the simmering soup. Cover the pot and cook for 15 to 20 minutes, or until the dumplings are cooked through and no longer doughy. Remove from heat.
5. Step 5: Melt 2 tablespoons of butter and mix with the seasoning packet from the biscuit mix. Brush this butter sauce over the tops of the dumplings in the pot. Serve the soup hot and enjoy.

Tips & Variations

• For a vegetarian option, substitute vegetable stock for chicken stock.
• If you prefer a spicier soup, add a pinch of red pepper flakes when seasoning.
• To enhance the tomato flavor, consider adding a splash of balsamic vinegar before simmering.
• Use a handheld immersion blender directly in the pot for easier pureeing.

Storage

Store leftover soup with dumplings in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat to prevent the dumplings from becoming tough. Avoid freezing, as the dumplings may lose their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the soup without the dumplings?

Yes, the tomato soup base is delicious on its own. Simply skip the dumpling step and serve the soup as is or with crusty bread.

What can I use instead of cheddar bay biscuit mix?

If you don’t have cheddar bay biscuit mix, you can use any cheddar biscuit or biscuit mix you prefer. Just be sure to adjust the seasoning and cooking time as needed based on the package instructions.

Tomato Soup with Cheddar Bay Dumplings Recipe

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★★★★★

4.6 from 126 reviews

A comforting tomato soup enriched with cheddar bay biscuit dumplings, blending tangy tomato flavors with savory, cheesy dumplings for a hearty and delicious meal.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Dumplings

• 11-ounce packet cheddar bay biscuit mix
• 2 tablespoons butter (for butter sauce)

Instructions

1. Cook the Base Ingredients: In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped sweet onion and cook until translucent, stirring occasionally to prevent burning. Stir in the all-purpose flour and cook, stirring constantly for 1 minute to form a roux that will thicken the soup.
2. Add Liquids and Seasonings: While stirring, slowly pour in the chicken stock and the canned diced tomatoes with their liquid. Continue stirring until the mixture is smooth. Bring it to a boil, then reduce heat to a simmer. Season with sugar, coarse salt, and ground black pepper to taste.
3. Puree the Soup (Optional): For a smooth texture, divide the soup into two batches and puree each in a blender until smooth. Return the pureed soup to the pot and reheat it to a gentle simmer.
4. Cook the Dumplings: Prepare the cheddar bay biscuit mix according to the package directions. Drop spoonfuls of the prepared biscuit dough into the simmering soup, spacing them evenly. Cover the pot and cook for 15-20 minutes, or until the dumplings are fully cooked and no longer doughy inside.
5. Prepare Butter Sauce and Serve: Melt 2 tablespoons of butter and mix with the seasoning packet from the biscuit mix. Brush or spoon this butter sauce over the tops of the cooked dumplings in the pot. Serve the tomato soup hot with the cheddar bay dumplings and enjoy your comforting homemade meal!

Notes

• The soup puree is optional; leaving the soup chunky adds texture.
• Use fresh chicken stock if possible for enhanced flavor.
• The biscuit mix seasoning packet is key to replicating the classic cheddar bay dumpling flavor.
• Do not lift the lid frequently while cooking dumplings to ensure they steam properly.
• Adjust seasoning to taste, especially salt and pepper.

Keywords: tomato soup, cheddar bay dumplings, comfort food, easy soup recipe, savory dumplings