Dinner

Best Tomato Soup With Cheddar Bay Dumplings Recipe

ByBen Miller February 18, 2026February 18, 2026

Introduction

This best tomato soup with cheddar bay dumplings is a comforting and flavorful twist on a classic favorite. Creamy tomato soup is combined with cheesy, fluffy dumplings that add a delightful texture and richness. Perfect for a cozy meal any day of the year.

A white bowl filled with smooth, thick red tomato soup forming the first layer, topped with five round, golden-brown biscuit-like dumplings scattered in a close cluster over the soup, each dumpling sprinkled generously with chopped green herbs adding a fresh touch. The bowl is placed on a soft off-white cloth, set on a white marbled surface with a blurred green plant in the background, creating a cozy and fresh atmosphere. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a pot, melt 2 tablespoons butter over medium heat and sauté the chopped onion until it becomes soft and translucent.
Step 2: Stir in 3 tablespoons flour and cook for 1 minute to form a roux, stirring constantly to avoid burning.
Step 3: Add 3 cups chicken stock, canned diced tomatoes with their liquid, 1 teaspoon sugar, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Step 4: Prepare the cheddar bay dumplings according to the packet instructions, mixing the biscuit mix with 2 tablespoons butter as directed.
Step 5: Drop spoonfuls of the dumpling mixture into the simmering soup. Cover and cook until the dumplings are puffed up and cooked through, about 15 minutes.
Step 6: Serve the soup hot, enjoying the cheesy dumplings and rich tomato base together.

Tips & Variations

For a vegetarian version, substitute chicken stock with vegetable stock.
Add fresh basil or thyme to enhance the tomato flavor.
If you prefer a smoother soup, blend the soup before adding dumplings.
Use low-sodium stock to control the saltiness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The dumplings may soften over time, so it’s best enjoyed fresh.

How to Serve

A white bowl is filled with smooth, rich orange tomato soup, covering the bottom in one even layer. On top, there are five round, golden-brown dumplings with a slightly crispy texture, scattered with small green herbs. The dumplings are clustered mostly on one side of the bowl, with finely chopped bright green parsley sprinkled over both the dumplings and the soup. The bowl sits on a soft white cloth, and there is a blurred green herb in the background over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the soup without the dumplings?

Yes, you can skip the dumplings and simply enjoy the tomato soup on its own or with crusty bread for dipping.

What can I use instead of cheddar bay biscuit mix?

If you don’t have cheddar bay biscuit mix, you can use any savory biscuit or biscuit dough and add shredded cheddar cheese and garlic powder for similar flavor.