Tomato Soup with Cheddar Bay Dumplings
Rich tomato soup simmered to perfection.Topped with fluffy Cheddar Bay biscuit dumplings.An easy one-pot comfort food dinner for the whole family.
Ingredients
For the Tomato Soup
- 2 tablespoons butter
- 1 sweet onion chopped
- 3 tablespoons all-purpose flour
- 3 cups chicken stock
- 43.5 ounces canned diced tomatoes with liquid
- 1 teaspoon sugar
- ¾ teaspoon coarse salt
- ¼ teaspoon ground black pepper
For the Cheddar Bay Dumplings
- 11- ounce packet Cheddar Bay biscuit mix
- 2 tablespoons butter melted
- Seasoning packet included in the biscuit mix
Instructions
- Melt the butter in a large soup pot over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Sprinkle the flour over the onions and stir continuously for 1 minute.
- Slowly pour in the chicken stock while whisking to prevent lumps.
- Add the diced tomatoes with their liquid, sugar, salt, and black pepper.
- Bring the mixture to a gentle boil.
- Reduce the heat and simmer for 15–20 minutes, stirring occasionally.
- For a smoother texture, blend the soup using an immersion blender or carefully blend in batches.
- Prepare the biscuit mix according to package directions.
- Once the Tomato Soup with Cheddar Bay Dumplings base is simmering, drop spoonfuls of dough evenly across the surface.
- Cover the pot with a tight-fitting lid and reduce heat to low.
- Steam the dumplings for 15–20 minutes without lifting the lid.
- Melt the remaining butter and combine it with the seasoning packet.
- Brush the cooked dumplings generously with the garlic butter mixture.
- Serve hot and enjoy immediately.
Notes
- Serve with a fresh green salad for a complete meal.
- Add a pinch of red pepper flakes for gentle heat.
- Vegetable stock can be substituted for chicken stock.
- Garnish with fresh basil or extra cheddar cheese.
- Crusty bread pairs beautifully with this soup.