Best Tomato Soup with Cheddar Bay Dumplings Recipe

Introduction

This Best Tomato Soup with Cheddar Bay Dumplings is a comforting and flavorful twist on classic tomato soup. Creamy, tangy soup pairs perfectly with cheesy, fluffy dumplings, making it an ideal dish for cozy nights in.

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 dumpling topping)

Instructions

1. Step 1: In a large pot, melt 2 tablespoons of butter over medium heat. Stir in the chopped onion and cook until translucent. Add flour and cook, stirring constantly for 1 minute to form a roux.
2. Step 2: Slowly pour in chicken stock and canned diced tomatoes while stirring. Continue stirring until the mixture is smooth. Bring to a boil, then reduce heat to a simmer. Season with sugar, salt, and black pepper.
3. Step 3 (Optional): For a smooth texture, blend the soup in batches until smooth. Return the pureed soup to the pot and bring back to a simmer.
4. Step 4: Prepare the cheddar bay biscuit mix according to the package instructions. Drop spoonfuls of the batter into the simmering soup. Cover the pot and cook for 15-20 minutes until 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 mixture over the tops of the dumplings. Serve the soup hot with dumplings on top and enjoy.

Tips & Variations

• Use low-sodium chicken stock to control salt levels more easily.
• For a vegetarian version, substitute chicken stock with vegetable broth.
• If you prefer a chunkier soup, skip the blending step.
• Add a pinch of smoked paprika or cayenne pepper for a slight smoky or spicy kick.

Storage

Store leftover soup with dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid breaking apart the dumplings. Avoid freezing as the texture of the dumplings may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can be used, but you’ll need to peel, seed, and cook them down to achieve a similar texture and flavor as canned tomatoes.

How can I make this soup dairy-free?

Use a dairy-free butter substitute and choose a biscuit mix that is dairy-free or make your own dumplings with suitable alternative ingredients.

Best Tomato Soup with Cheddar Bay Dumplings Recipe

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★★★★★

4.5 from 119 reviews

This comforting tomato soup features a rich and flavorful base made from sautéed onions, flour, chicken stock, and canned diced tomatoes, seasoned perfectly with sugar, salt, and pepper. Topped with savory cheddar bay dumplings, baked gently right in the pot and brushed with a buttery seasoned topping, this dish is a cozy, satisfying meal perfect for any day.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Soup:

• 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

For the Cheddar Bay Dumplings:

• 1 (11-ounce) packet cheddar bay biscuit mix (such as Red Lobster brand)

For the Dumpling Topping:

• 2 tablespoons butter, melted

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 it becomes translucent. Sprinkle in the all-purpose flour and stir constantly for about 1 minute to create a flavorful roux.
2. Add Liquids and Seasonings: Slowly pour in the chicken stock and canned diced tomatoes while stirring continuously until the mixture is smooth. Bring the soup to a boil, then reduce the heat to a simmer. Season with sugar, coarse salt, and ground black pepper to taste.
3. Puree the Soup (Optional): For a smoother texture, divide the soup into two portions and puree each in a blender until smooth. Return the pureed soup to the pot and bring it back to a gentle simmer.
4. Cook the Dumplings: Prepare the cheddar bay biscuit mix according to the package instructions. Drop spoonfuls of the biscuit batter into the simmering soup until all the batter is used. Cover the pot and let the dumplings cook for 15-20 minutes, or until they are fully cooked and no longer doughy.
5. Prepare Butter Sauce and Serve: Melt 2 tablespoons butter and blend it with the seasoning packet from the biscuit mix. Brush this buttery mixture over the tops of the dumplings directly in the pot. Serve the hot tomato soup topped with cheddar bay dumplings immediately and enjoy.

Notes

• Pureeing the soup is optional based on texture preference.
• Use canned diced tomatoes with liquid for maximum flavor and body in the soup.
• The cheddar bay biscuit mix usually comes with a seasoning packet perfect for the dumpling topping; do not skip it.
• Ensure the dumplings are fully cooked by testing that they are no longer doughy in the center.
• This soup is best served immediately but can be refrigerated and reheated gently.

Keywords: tomato soup, cheddar bay biscuits, dumplings, easy soup recipe, comfort food, canned tomatoes, stovetop soup