Best Tomato Soup with Cheddar Bay Dumplings Recipe
Introduction
This Best Tomato Soup with Cheddar Bay Dumplings is a comforting and flavorful dish perfect for chilly days. Creamy tomato soup blends beautifully with cheesy, buttery dumplings that melt in your mouth. It’s a satisfying meal that’s easy to make and sure to please the whole family.
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
Instructions
- Step 1: In a large pot, melt 2 tablespoons of butter over medium heat. Stir in the chopped onion and cook until the onion is translucent. Add the flour and cook, stirring constantly for about 1 minute to form a roux.
- Step 2: Slowly pour in the chicken stock and canned diced tomatoes while stirring to keep the mixture smooth. Bring to a boil, then reduce the heat to a simmer. Season with sugar, salt, and black pepper to taste.
- Step 3: (Optional) For a smoother soup, divide it into two portions and puree each in a blender until smooth. Return the pureed soup to the pot and bring it back to simmering.
- Step 4: Prepare the cheddar bay biscuit mix according to the 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.
- Step 5: Melt 2 tablespoons of butter and mix it with the seasoning packet included with the biscuit mix. Brush this butter sauce over the tops of the dumplings right in the pot. Serve the soup hot with the cheesy dumplings and enjoy!
Tips & Variations
- For a vegetarian version, substitute vegetable broth for chicken stock.
- If you prefer a thicker soup, simmer a few minutes longer to reduce before adding dumplings.
- Fresh basil or thyme can be stirred in just before serving for extra herb flavor.
- Use an immersion blender to puree the soup directly in the pot for easier preparation.
Storage
Store leftover soup with dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. The dumplings may soften further but remain delicious. For longer storage, freeze the soup without dumplings for up to 2 months and add fresh dumplings when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup gluten-free?
This recipe relies on all-purpose flour and cheddar bay biscuit mix which contain gluten. To make it gluten-free, substitute with gluten-free flour and use a gluten-free biscuit mix if available.
How do I know when the dumplings are fully cooked?
The dumplings are done when they have puffed up and are no longer doughy inside. You can test by inserting a toothpick or fork; it should come out clean or with only a few moist crumbs.
PrintBest Tomato Soup with Cheddar Bay Dumplings Recipe
This comforting Best Tomato Soup with Cheddar Bay Dumplings combines rich, savory tomato soup with fluffy cheddar bay biscuit dumplings. The soup base is made from sautéed onions, a buttery roux, chicken stock, and diced tomatoes, creating a smooth and flavorful foundation. Spoonfuls of biscuit dough are cooked directly in the simmering soup, then topped with a buttery, seasoned glaze for an irresistible warm meal perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Soup Base
- 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
- 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, about 5 minutes. Stir in 3 tablespoons of all-purpose flour and continue cooking, stirring constantly, for 1 minute to create a roux.
- Add Liquids and Seasonings: Slowly pour in the 3 cups of chicken stock and the 43.5 ounces of canned diced tomatoes with their liquid, stirring to combine smoothly. Bring the mixture to a boil, then reduce the heat to a simmer. Season the soup with 1 teaspoon sugar, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground black pepper, adjusting to taste.
- Puree the Soup (Optional): For a smooth texture, divide the soup into portions and carefully puree each in a blender until smooth. Return the pureed soup to the pot and bring back to a gentle simmer.
- Cook the Dumplings: Prepare the 11-ounce packet cheddar bay biscuit mix according to the package directions. Drop spoonfuls of the biscuit batter into the simmering soup until all the batter is used. Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through and no longer doughy inside.
- 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 buttery sauce over the tops of the cooked dumplings in the pot to add extra flavor and moisture. Serve the tomato soup with cheddar bay dumplings hot and enjoy!
Notes
- Pureeing the soup is optional; it will be chunkier if not blended.
- Use low-sodium chicken stock if you want better control over the salt level.
- The cheddar bay biscuit mix typically contains dairy and gluten; substitute with gluten-free or vegan mixes if needed.
- Keep the soup at a gentle simmer while cooking dumplings to ensure they cook evenly and stay tender.
- This soup can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
Keywords: tomato soup, cheddar bay dumplings, comfort food, biscuit dumplings, savory soup, easy soup recipe
