Description

This rich and comforting tomato soup is elevated with fluffy cheddar bay dumplings that add a cheesy, biscuit-like twist. Perfect for a cozy meal, this soup combines the sweetness of tomatoes and onions with the savory, buttery flavor of cheddar in the dumplings. Easy to make and ideal for warming up on a chilly day.

Ingredients

Scale

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

Cheddar Bay Dumplings

11-ounce packet cheddar bay biscuit mix
2 tablespoons butter

Instructions

Sauté onions: In a pot, melt 2 tablespoons of butter over medium heat. Add the chopped sweet onion and sauté until soft and translucent, about 5-7 minutes, to build the soup’s base flavor.
Make roux: Stir in 3 tablespoons all-purpose flour to the sautéed onions, cooking for about 1 minute. This helps thicken the soup and adds a slight nutty flavor.
Add liquids and simmer: Pour in 3 cups chicken stock and the canned diced tomatoes with their liquid. Add 1 teaspoon sugar, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground black pepper. Stir well and bring to a simmer. Let the soup cook gently for 20 minutes to meld the flavors together.
Prepare dumplings: While the soup simmers, prepare the cheddar bay dumpling mixture according to the packet instructions on the biscuit mix package. Usually, this involves mixing the biscuit mix with water or other specified ingredients to form a dough.
Cook dumplings in soup: Drop spoonfuls of the dumpling mixture into the simmering soup carefully. Cover the pot and cook until dumplings puff up and are cooked through, about 15 minutes. This creates soft, cheesy dumplings that float on top of the tomato soup.
Serve: Ladle the soup with cheddar bay dumplings into bowls and serve hot for a satisfying, hearty meal.

Notes

You can substitute chicken stock with vegetable stock for a vegetarian version if using vegetarian biscuit mix.
If you prefer smoother soup, blend the soup before adding dumplings for a creamy texture.
To make the dumplings extra rich, melt the 2 tablespoons butter and drizzle over the dumplings after cooking.
Adjust seasoning to taste, especially salt and pepper, as canned tomatoes vary in saltiness.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: tomato soup, cheddar bay dumplings, comfort food, tomato and cheese soup, easy soup recipe, biscuit dumplings, fall recipe, cozy meal