Description
This cozy Tomato Soup with Cheddar Bay Dumplings is pure comfort in a bowl. A creamy, tangy tomato base meets fluffy, cheesy dumplings for a one-pot dinner everyone will love.
Ingredients
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
1 (11-ounce) packet cheddar bay biscuit mix
2 tablespoons butter (for brushing)
Instructions
Cook the Base: In a large pot, melt 2 tablespoons butter over medium heat. Add chopped onion and cook until translucent. Stir in flour and cook for 1 minute to form a roux.
Add Liquids: Slowly stir in chicken stock and canned tomatoes. Bring to a boil, then reduce to simmer. Season with sugar, salt, and black pepper.
Optional Puree: For smooth soup, puree in batches with a blender, then return to the pot. For a rustic texture, skip this step.
Cook Dumplings: Prepare cheddar bay biscuit mix according to package directions. Drop spoonfuls into simmering soup. Cover and cook 15–20 minutes until dumplings are fluffy and cooked through.
Butter Sauce & Serve: Melt 2 tablespoons butter and mix with seasoning packet. Brush over dumplings in the pot. Serve hot.
Notes
Keep the lid closed while dumplings cook to avoid them becoming dense.
Swap chicken stock for vegetable broth for a vegetarian-friendly option.
The soup base can be frozen ahead, but dumplings are best made fresh when serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups soup with dumpling
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 30 mg