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Best Tomato Soup with Cheddar Bay Dumplings Recipe

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★★★★★

4.9 from 56 reviews

This comforting Best Tomato Soup with Cheddar Bay Dumplings combines a rich, flavorful tomato soup base with cheesy, tender dumplings made from cheddar bay biscuit mix. The soup is made by sautéing onions, creating a roux, and simmering with diced tomatoes and chicken stock. The dumplings cook directly in the simmering soup, offering a perfect combination of warm, cheesy goodness. A buttery seasoned topping adds a finishing touch making this dish a delicious and hearty meal perfect for any occasion.

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 (e.g., Red Lobster brand)

For the Dumpling Topping:

  • 2 tbsp butter (melted for easy brushing)
  • Seasoning packet from the cheddar bay biscuit mix

Instructions

  1. Cook the Base Ingredients: In a large pot, melt 2 tablespoons of butter over medium heat. Stir in the chopped sweet onion and cook until translucent, about 4-5 minutes. Next, add 3 tablespoons of all-purpose flour and cook, stirring constantly for 1 minute to form a roux, which will help thicken the soup.
  2. Add Liquids and Seasonings: Slowly pour in 3 cups of chicken stock and the entire 43.5 oz can of undrained diced tomatoes while continuously stirring to prevent lumps. Bring the mixture to a boil, then reduce heat to a simmer. Season with 1 teaspoon sugar, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground black pepper to balance the acidity and enhance flavors.
  3. Puree the Soup (Optional): For a smooth consistency, divide the soup into two batches and puree each portion separately in a blender until velvety smooth. Carefully return the pureed soup to the pot and bring it back to a gentle simmer.
  4. Cook the Dumplings: Prepare the cheddar bay biscuit mix according to the package instructions. Drop spoonfuls of the biscuit batter into the simmering tomato soup, spacing them evenly. Cover the pot and let the dumplings cook for 15-20 minutes, or until they are fully cooked through and no longer doughy inside.
  5. Prepare Butter Sauce and Serve: Melt 2 tablespoons of butter and mix it with the seasoning packet from the biscuit mix. Brush this flavorful butter mixture over the tops of the cooked dumplings directly in the pot. Serve the soup hot, making sure to include both the soup and cheesy dumplings in each serving. Enjoy!

Notes

  • Pureeing the soup is optional; if you prefer a chunkier texture, you can skip the blending step.
  • Make sure to use undrained canned tomatoes to preserve the tomato flavor and liquid balance in the soup.
  • Do not rush cooking the dumplings; they need sufficient time to cook through and become fluffy.
  • The seasoning packet from the cheddar bay biscuit mix is essential to achieve the signature savory flavor on the dumplings.
  • This recipe pairs well with a side salad or crusty bread for a complete meal.

Keywords: tomato soup, cheddar bay dumplings, cheddar biscuit dumplings, cheesy dumplings, tomato soup recipe, comfort food soup

Find it online: https://tastewithamy.com/best-tomato-soup-with-cheddar-bay-dumplings-recipe/