Tomato Soup with Cheddar Bay Dumplings – Quick and Delicious
A cozy tomato soup topped with fluffy cheddar bay dumplings. This hearty dish combines creamy, tangy tomato flavor with buttery dumplings for the ultimate comfort food.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
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. In a large pot, melt butter over medium heat. Stir in chopped onion and cook until translucent. Add flour and cook, stirring constantly for 1 minute to form a roux.
2. Slowly pour in chicken broth and canned tomatoes while stirring until smooth. Bring to a boil, then reduce heat to a simmer. Season with sugar, salt, and black pepper.
3. (Optional) For a smooth soup, puree in batches in a blender until desired consistency, then return to the pot and bring back to a simmer.
4. Prepare the cheddar bay biscuit mix according to package directions. Drop spoonfuls of batter into the simmering soup. Cover and cook 15–20 minutes, until dumplings are cooked through.
5. Melt 2 tablespoons butter and mix with the seasoning packet from the biscuit mix. Drizzle over dumplings before serving.
Notes
For extra richness, stir in a splash of heavy cream after pureeing the soup.
Serve with fresh parsley or extra shredded cheddar for garnish.
If you prefer chunkier soup, skip the blending step.