Best Tomato Soup with Cheddar Bay Dumplings Recipe

Introduction

This Best Tomato Soup with Cheddar Bay Dumplings is a comforting and flavorful meal that combines rich tomato soup with cheesy, tender dumplings. It’s perfect for cozy nights when you want something warm and satisfying.

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. Stir in the flour and cook, stirring constantly for 1 minute to form a roux.
2. Step 2: Slowly pour in the chicken stock and canned diced tomatoes while stirring continuously until the mixture is smooth. Bring to a boil, then reduce heat to a simmer. Season with sugar, salt, and black pepper to taste.
3. Step 3: For a smooth soup, carefully divide the soup into two batches and puree each in a blender 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 package instructions. Drop spoonfuls of batter into the simmering soup. Cover and cook for 15–20 minutes until the 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 sauce over the tops of the dumplings in the pot. Serve hot and enjoy!

Tips & Variations

• For a vegetarian version, substitute chicken stock with vegetable broth.
• Add fresh basil or thyme for an herbal twist.
• If you prefer a chunkier soup, skip pureeing and leave tomatoes as is.
• Use gluten-free flour and biscuit mix to make the recipe gluten-free.

Storage

Store leftover soup and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to avoid burning. Dumplings may soften after reheating but will still be delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without dumplings?

Yes, the tomato soup is delicious on its own. Simply skip the dumpling steps and enjoy a classic tomato soup.

What can I use if I can’t find cheddar bay biscuit mix?

You can substitute with your favorite biscuit or biscuit mix and add shredded cheddar cheese and garlic powder to mimic the flavor.

Best Tomato Soup with Cheddar Bay Dumplings Recipe

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★★★★★

4.9 from 97 reviews

This Best Tomato Soup with Cheddar Bay Dumplings combines a rich, flavorful tomato base with fluffy, buttery cheddar bay biscuit dumplings, creating a comforting and hearty dish perfect for any season. The soup features a smooth tomato broth enhanced with onions, chicken stock, and seasoning, while the dumplings add a cheesy, savory touch that elevates the classic tomato soup experience.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the soup:

• 43.5 oz canned diced tomatoes (undrained, for maximum flavor)
• 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 (such as Red Lobster brand)

For the dumpling topping:

• 2 tbsp butter (melted for easy brushing)

Instructions

1. Cook the Base Ingredients: In a large pot, melt butter over medium heat. Stir in the chopped sweet onion and cook until translucent, allowing the onions to gently soften and release their sweetness. Add the flour and cook, stirring constantly for 1 minute to form a roux, which will help thicken the soup.
2. Add Liquids and Seasonings: While stirring continuously, slowly pour in the chicken stock and canned diced tomatoes with their juice. Continue stirring until the mixture is smooth and well combined. Bring the mixture to a boil, then reduce the heat to a simmer. Season with sugar, coarse salt, and ground black pepper to enhance the flavors of the tomato broth.
3. Puree the Soup (Optional): For a smooth texture, divide the soup into two portions and puree each separately in a blender until smooth. Carefully return the pureed soup to the pot and bring it back to a gentle simmer on the stove, ensuring everything is well heated and combined.
4. Cook the Dumplings: Prepare the cheddar bay biscuit mix according to package directions. Spoon drops of the biscuit batter directly into the simmering soup, spacing them evenly to prevent sticking. Cover the pot and cook for 15-20 minutes, until the dumplings are cooked through and no longer doughy in the center.
5. Prepare Butter Sauce and Serve: Melt 2 tablespoons of butter and mix it with the seasoning packet that comes with the biscuit mix. Brush this flavorful buttery sauce over the tops of the cooked dumplings in the pot. Serve the tomato soup hot with the cheddar bay dumplings for a comforting and indulgent meal.

Notes

• You can adjust the sweetness by adding more or less sugar to balance the acidity of the tomatoes.
• For a vegetarian version, substitute chicken stock with vegetable broth.
• Ensure the dumplings cook fully by not lifting the lid during cooking to maintain consistent heat and steam.
• Using canned diced tomatoes with the juice adds more depth of flavor and liquid to the soup.
• If you prefer a chunkier soup, skip the pureeing step and serve as is.
• The cheddar bay biscuit mix can sometimes be found in the baking aisle or ordered online if unavailable locally.

Keywords: tomato soup, cheddar bay dumplings, comfort food, tomato bisque, cheddar biscuit dumplings, hearty soup, easy soup recipe