Ingredients

2 Tablespoons unsalted butter

1 small sweet onion, diced

3 cloves garlic, minced

2 Tablespoons all-purpose flour

2 cups chicken stock (can use low or no sodium)

2 (28 ounce) cans peeled whole tomatoes (do not drain)

1 teaspoon sugar

1 teaspoon salt

⅓ teaspoon black pepper

11 ounce box Cheddar Bay Biscuit mix, plus ingredients needed to make (½ cup shredded cheddar cheese and ¼ cup melted butter)

Instructions

Step 1: Melt 2 tablespoons unsalted butter in a large pot over medium heat. Add the diced sweet onion and cook for 5 minutes, stirring occasionally, until softened and translucent.

Step 2: Stir in the minced garlic and cook for 1 minute until fragrant.

Step 3: Sprinkle the flour over the onion and garlic mixture, stirring constantly. Cook for 1-2 minutes to remove the raw flour taste.

Step 4: Slowly pour in the chicken stock while whisking to combine. Add the canned tomatoes with their juice, sugar, salt, and black pepper. Stir well to mix.

Step 5: Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches and return the soup to the pot. Bring the soup to a gentle simmer over low heat.

Step 6: While the soup simmers, prepare the Cheddar Bay Biscuit Mix according to the package directions, adding the ½ cup shredded cheddar cheese.

Step 7: Drop spoonfuls of the biscuit dough into the simmering soup. Cover and let simmer for 10-12 minutes, or until the dumplings are fully cooked and no longer doughy in the center. Avoid stirring the dumplings during cooking to prevent them from falling apart.

Step 8: In a small bowl, prepare the garlic herb butter from the seasoning packet with ¼ cup melted butter according to the package instructions.

Step 9: Brush the garlic herb butter over the tops of the dumplings before serving. If desired, pour any extra melted butter into the pot and gently stir without breaking the dumplings.

Tips & Variations

For a vegetarian version, substitute vegetable stock for the chicken stock.

Use fresh basil or thyme stirred into the soup before simmering for extra herbal flavor.

If you don’t have an immersion blender, a regular blender or food processor works fine, just be careful with hot liquids.

Make sure not to poke or stir the dumplings while they cook to keep them intact and fluffy.

Adding a splash of cream or half-and-half when pureeing will make the soup richer and creamier.

FAQs

Can I make the soup without the dumplings?

Yes, you can simply skip adding the biscuit dumplings and enjoy the tomato soup on its own. It still makes a delicious, hearty meal.

Can I freeze this soup?

It’s best to freeze the soup and dumplings separately. Freeze the pureed tomato soup in a sealed container for up to 3 months. The dumplings don’t freeze well because their texture changes after thawing.