Description

This Tomato Soup with Cheddar Bay Dumplings is a comforting and flavorful dish combining a creamy homemade tomato base with soft, cheesy dumplings made from Cheddar Bay Biscuit mix. The soup is pureed to silky smoothness, simmered gently to meld flavors, and topped with garlic herb butter for an extra burst of savory goodness. Perfect for cold days or when craving a hearty, delicious meal.

Ingredients

Scale

For the Tomato Soup

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

For the Cheddar Bay Dumplings

11 ounce box Cheddar Bay Biscuit mix
½ cup shredded cheddar cheese
¼ cup melted butter (for garlic herb butter mixture)

Instructions

Sauté Onions: Melt 2 tablespoons unsalted butter in a large pot over medium heat. Add the diced sweet onion and cook for about 5 minutes, stirring occasionally, until the onions are softened and translucent.
Add Garlic: Stir in the minced garlic cloves and cook for an additional 1 minute until fragrant, ensuring the garlic doesn’t brown.
Create Roux: Sprinkle the all-purpose flour over the onion and garlic mixture, stirring constantly. Cook for 1-2 minutes to remove the raw flour taste and slightly thicken the base.
Add Liquids and Seasonings: Slowly pour the chicken stock into the pot, whisking continuously to combine and prevent lumps. Add the whole canned tomatoes with their juices, sugar, salt, and black pepper. Stir everything well to incorporate the ingredients.
Puree the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, blend in batches using a regular blender and return the soup to the pot. Bring the pureed soup to a gentle simmer over low heat.
Prepare Biscuit Dough: While the soup simmers, prepare the Cheddar Bay Biscuit mix according to the package directions, folding in the ½ cup shredded cheddar cheese as instructed.
Cook Dumplings: Drop spoonfuls of the biscuit dough carefully into the simmering soup. Cover the pot with a lid and allow the dumplings to cook undisturbed for 10-12 minutes, or until fully cooked through and no longer doughy in the center. Do not stir or poke the dumplings while cooking to keep them intact.
Make Garlic Herb Butter: In a small bowl, mix the garlic herb butter seasoning packet from the biscuit mix with ¼ cup melted butter according to the package instructions.
Finish and Serve: Brush the garlic herb butter mixture over the tops of the cooked dumplings before serving. Optionally, add any remaining melted butter into the pot and gently stir to add richness, taking care not to break the dumplings. Serve warm and enjoy!

Notes

Use low or no sodium chicken stock to control salt levels.
Don’t stir or poke the dumplings while they cook to prevent them from falling apart.
If you don’t have an immersion blender, use a countertop blender carefully in batches and return soup to pot.
You can substitute the sweet onion with yellow onion if needed.
This soup is best served fresh but leftovers can be refrigerated for up to 3 days.
Adjust seasoning to taste, especially salt and pepper.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: tomato soup, cheddar bay dumplings, cheesy dumplings, creamy tomato soup, homemade soup, comfort food