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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.

Ingredients

Scale

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

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