Best Tomato Soup with Cheddar Bay Dumplings Recipe

Introduction

This Best Tomato Soup with Cheddar Bay Dumplings combines a rich, flavorful tomato base with tender, cheesy dumplings that melt in your mouth. It’s a comforting dish perfect for chilly days or whenever you crave a hearty, satisfying meal.

Ingredients

• 43.5 oz canned diced tomatoes (undrained)
• 1/4 tsp ground black pepper
• 3 tbsp all-purpose flour
• 1 chopped sweet onion
• 3 cups chicken stock
• 1 tsp sugar
• 2 tbsp butter
• 3/4 tsp coarse salt (such as Diamond Crystal kosher salt)
• 1 (11 oz) packet cheddar bay biscuit mix (such as Red Lobster brand)
• 2 tbsp butter (melted for brushing dumplings)

Instructions

1. Step 1: In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until translucent.
2. Step 2: Stir in the flour and cook constantly for 1 minute to form a roux.
3. Step 3: 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.
4. Step 4: Season the soup with sugar, salt, and black pepper to taste.
5. Step 5 (Optional): For a smooth soup, divide it into portions and puree each in a blender. Return the pureed soup to the pot and reheat to a simmer.
6. Step 6: Prepare the cheddar bay biscuit mix according to the package directions.
7. Step 7: Drop spoonfuls of the biscuit batter into the simmering soup. Cover and cook for 15–20 minutes until dumplings are cooked through.
8. Step 8: Melt 2 tablespoons of butter and mix with the biscuit mix seasoning packet. Brush this over the tops of the dumplings in the pot.
9. Step 9: Serve the soup hot with the cheesy dumplings and enjoy!

Tips & Variations

• Use fire-roasted diced tomatoes for a smoky depth of flavor.
• Swap chicken stock for vegetable broth to make the soup vegetarian-friendly.
• To make the soup vegan, use a dairy-free biscuit mix and replace butter with vegan margarine.
• Add fresh basil or thyme when simmering for added herbaceous notes.

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. Dumplings may soften over time but will still add great flavor. For longer storage, freeze the soup without dumplings and add fresh dumplings when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the soup without the dumplings?

Yes, the tomato soup is delicious on its own. You can serve it as a classic tomato soup without adding the cheddar bay biscuit dumplings.

How do I know when the dumplings are done?

The dumplings are cooked when they are no longer doughy in the center and have puffed up. Cooking for 15–20 minutes covered typically ensures they are fully cooked.

Best Tomato Soup with Cheddar Bay Dumplings Recipe

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4.4 from 142 reviews

This Best Tomato Soup with Cheddar Bay Dumplings recipe features a rich, savory tomato soup base combined with fluffy, flavorful cheddar bay biscuit dumplings. The soup is made by simmering a roux-based broth with canned tomatoes and seasonings, then optionally pureed for smoothness. The dumplings are gently cooked in the simmering soup and topped with a buttery seasoned glaze, creating a comforting and hearty meal perfect for any season.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Soup:

• 43.5 oz canned diced tomatoes (undrained)
• 1/4 tsp ground black pepper
• 3 tbsp all-purpose flour
• 1 chopped sweet onion
• 3 cups chicken stock
• 1 tsp sugar
• 2 tbsp butter
• 3/4 tsp coarse salt (such as Diamond Crystal kosher salt)

For the Cheddar Bay Dumplings:

• 1 (11 oz) packet cheddar bay biscuit mix (e.g. Red Lobster brand)

For the Dumpling Topping:

• 2 tbsp butter (melted for brushing)
• Seasoning packet included with biscuit mix

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. Stir in 3 tablespoons of all-purpose flour and cook, stirring constantly for 1 minute to form a roux.
2. Add Liquids and Seasonings: While stirring, slowly pour in 3 cups of chicken stock and the 43.5 oz of canned diced tomatoes (with their juice). Stir until smooth and bring to a boil. Reduce heat to a simmer and season with 1 teaspoon sugar, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground black pepper to taste.
3. Puree the Soup (Optional): For a smooth texture, divide the soup into two portions and puree each separately in a blender until smooth. Return the pureed soup to the pot and bring back to a simmer.
4. Cook the Dumplings: Prepare the cheddar bay biscuit mix according to package directions. Drop spoonfuls of the batter into the simmering soup. Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through and no longer doughy inside. Avoid lifting the lid during cooking for best results.
5. Prepare Butter Sauce and Serve: Melt 2 tablespoons of butter and combine with the seasoning packet from the biscuit mix. Brush this buttery seasoning mixture over the tops of the dumplings directly in the pot. Serve the soup hot with the dumplings and enjoy!

Notes

• You can blend the soup completely or leave it chunky depending on your preference.
• Do not stir the dumplings once they start cooking to prevent them from breaking apart.
• If you want a vegetarian version, substitute chicken stock with vegetable broth.
• Use kosher or sea salt for best flavor, but adjust salt quantity to taste.
• The cheddar bay biscuit mix already contains seasonings, so be cautious with adding extra salt.

Keywords: tomato soup, cheddar bay dumplings, comfort food, soup recipe, cheddar biscuits, homemade soup, easy dinner