Best Tomato Soup with Cheddar Bay Dumplings
Warm up with the Best Tomato Soup with Cheddar Bay Dumplings—a delightful blend of rich tomato flavors and fluffy, cheesy dumplings that feels like a comforting embrace in a bowl. This recipe is perfect for busy weeknights or family gatherings, offering quick preparation and wholesome ingredients that everyone will love. The tangy tomatoes harmonize beautifully with sweet onions, while the cheddar bay dumplings add a savory touch to this classic dish. Whether you’re feeling under the weather or just seeking a cozy meal, this soup is sure to bring warmth and joy to your table.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Simmering/Baking
- Cuisine: American
Ingredients
Scale
- 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 (for dumplings)
Instructions
- Melt butter in a large pot over medium heat, then sauté the chopped onion until translucent.
- Stir in flour and cook for about 1-2 minutes to create a roux.
- Gradually add chicken stock and canned tomatoes, along with sugar, salt, and pepper; stir well.
- Bring to a simmer and cook for about 20 minutes, stirring occasionally.
- Preheat the oven as per biscuit mix instructions. Mix the biscuit dough according to package directions.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper and bake until golden brown (12-15 minutes).
- Serve soup hot topped with warm cheddar bay dumplings.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 370
- Sugar: 9g
- Sodium: 865mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40mg