Best Tomato Soup With Cheddar Bay Dumplings Recipe
Introduction
This Best Tomato Soup with Cheddar Bay Dumplings is a comforting and flavorful twist on classic tomato soup. The savory cheddar bay dumplings add a delicious, cheesy bite that makes this meal perfect for cozy days. Easy to prepare and utterly satisfying, it’s sure to become a family favorite.
Ingredients
- 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
Instructions
- Step 1: In a pot, melt 2 tablespoons butter over medium heat and sauté the chopped onion until soft and translucent, about 5 minutes.
- Step 2: Stir in 3 tablespoons of all-purpose flour and cook, stirring constantly, for 1 minute to form a roux.
- Step 3: Gradually add 3 cups chicken stock and the entire can of diced tomatoes with liquid. Stir in 1 teaspoon sugar, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground black pepper. Bring to a simmer and cook for 20 minutes to develop flavors.
- Step 4: While the soup simmers, prepare the cheddar bay dumplings according to the packet instructions.
- Step 5: Drop spoonfuls of the dumpling mixture into the simmering soup. Cover and cook until dumplings are puffed and cooked through, about 15 minutes.
- Step 6: Serve the soup hot, spooning dumplings and broth into bowls for a comforting meal.
Tips & Variations
- For a vegetarian version, substitute vegetable broth for chicken stock.
- If you prefer a smoother texture, blend the soup slightly before adding the dumplings.
- Add fresh herbs like basil or thyme for extra flavor.
- Use low-sodium chicken stock to better control the saltiness.
Storage
Store leftover soup and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent dumplings from becoming tough. This soup is best enjoyed fresh but can be frozen without dumplings for up to 2 months.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dumplings from scratch instead of using the biscuit mix?
Yes, you can use your favorite cheddar biscuit recipe to make dumplings. Just drop spoonfuls of the biscuit dough into the simmering soup and cook as directed.
What can I use instead of canned diced tomatoes?
Fresh ripe tomatoes can be used if available. Simply chop and cook them down for a richer, fresher taste, but you may need to adjust cooking time and add more liquid.
PrintBest Tomato Soup With Cheddar Bay Dumplings Recipe
A comforting and flavorful tomato soup enhanced with sharp cheddar bay dumplings, combining classic creamy tomato base with savory, cheesy biscuit-style dumplings for a hearty and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Soup Ingredients
- 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
Dumplings
- 11-ounce packet cheddar bay biscuit mix
- 2 tablespoons butter
Instructions
- Sauté Onions: In a pot, melt 2 tablespoons of butter over medium heat and add the chopped sweet onion. Cook and stir until the onions are soft and translucent, enhancing their natural sweetness to form the soup base.
- Add Flour: Stir in 3 tablespoons of all-purpose flour with the onions and butter. Cook this mixture for about 1 minute to eliminate the raw flour taste and to slightly thicken the base.
- Add Liquids and Seasonings: Gradually add 3 cups of chicken stock and the entire 43.5 ounces of canned diced tomatoes with their liquid. Stir in 1 teaspoon of sugar, 3/4 teaspoon of coarse salt, and 1/4 teaspoon ground black pepper. Bring the mixture to a gentle simmer and let it cook for 20 minutes to blend flavors.
- Prepare Dumplings: Follow the instructions on the 11-ounce cheddar bay biscuit mix packet to prepare the dumpling batter. This typically involves mixing the biscuit mix with water and the 2 tablespoons of melted butter to form a soft dough.
- Cook Dumplings in Soup: Drop spoonfuls of the dumpling mixture into the simmering tomato soup. Cover and cook until the dumplings have puffed up and are cooked through, which should take about 15 minutes.
- Serve: Once the dumplings are fluffy and tender, serve the soup hot for a delicious, warming meal.
Notes
- You can use vegetable stock instead of chicken stock for a vegetarian version.
- Adjust salt and pepper to taste depending on the saltiness of your stock and tomatoes.
- For a smoother soup texture, consider blending the tomato mixture before adding the dumplings.
- Leftover soup can be refrigerated for up to 3 days; reheat gently before serving.
Keywords: tomato soup, cheddar bay dumplings, comfort food, easy soup recipe, homemade tomato soup
