Tomato Soup with Cheddar Bay Dumplings is the ultimate comfort food mashup, creamy, rich tomato base topped with fluffy, cheesy dumplings that melt in your mouth. This cozy, crowd-pleasing recipe is perfect for fall and winter dinners, bringing together nostalgic flavor with a delicious twist.
This revamped recipe combines the rich, velvety texture of tomato soup with pillowy Cheddar Bay-style dumplings, creating a restaurant-quality experience right in your kitchen.
Why You’ll Love This Tomato Soup with Cheddar Bay Dumplings
- Comforting and elevated: Combines two comfort food favorites, tomato soup and cheddar biscuits into one flavorful dish.
- Easy to make: Uses accessible pantry staples and a ready-made biscuit mix for ease and speed.
- Perfect for fall or winter: Hearty, warm, and ideal for chilly evenings.
For another cozy favorite that’s perfect on chilly days, don’t miss this easy taco soup recipe that blends bold flavors with minimal effort.
Ingredients for Tomato Soup with Cheddar Bay Dumplings
For the Soup Base
- 2 tbsp unsalted butter – for sautéing and flavor depth
- 1 sweet onion – finely chopped for natural sweetness
- 3 tbsp all-purpose flour – thickens the soup
- 3 cups chicken stock – adds savory umami (use homemade or low-sodium store-bought)
- 43.5 oz canned diced tomatoes – including juices
- 1 tsp granulated sugar – balances acidity
- ¾ tsp coarse salt – enhances all the flavors
- ¼ tsp ground black pepper – adds subtle heat
Want another creamy and satisfying soup with rich flavors? Check out this white chicken chili recipe for another filling option to warm your soul.
For the Dumplings
- 11 oz packet of Cheddar Bay biscuit mix – loaded with cheesy, garlicky flavor
- 2 tbsp cold unsalted butter – helps create tender dumplings
How to Make Tomato Soup with Cheddar Bay Dumplings: (Step-by-Step)
1. Sauté the Onion
- Melt butter in a Dutch oven over medium heat.
- Add chopped sweet onion and sauté for 5 minutes until translucent, not browned.
2. Build the Base
- Sprinkle in the flour and stir continuously for 1 minute.
- Gradually whisk in the chicken stock.
3. Add Tomatoes & Simmer
- Stir in the diced tomatoes with juice, sugar, salt, and pepper.
- Bring to a low simmer and cook uncovered for about 15 minutes.
4. Make the Dumplings
- While soup simmers, prepare dumplings according to the biscuit mix package.
- Use cold butter and avoid overmixing to keep dumplings light and fluffy.
5. Drop & Cook
- Spoon tablespoon-sized dumpling dough onto the simmering soup.
- Cover and cook according to mix instructions (usually ~10 minutes).
If you love dishes that pair well with dumplings or creamy sauces, you might enjoy this creamy asiago chicken recipe, it’s perfect for fans of indulgent comfort food.
Why Cheddar Bay Dumplings?
These dumplings, inspired by those famous seafood restaurant biscuits, bring:
- A cheesy, herb-filled bite
- Buttery richness that melts into the soup
- A delightful texture contrast to the creamy base
Use a pack of Cheddar Bay biscuit mix to create fluffy, garlicky dumplings
Looking for more cheesy soup inspiration? This Italian Sausage Potato Soup is another hearty weeknight winner.
Flavor Boosters
- Add fresh herbs like basil or thyme for aromatic complexity.
- Blend the soup base before adding dumplings if you prefer a silky finish.For a smoother texture, blend the soup using an immersion blender before adding dumplings.
- Swirl in a splash of cream or coconut milk for extra richness.
Serving Suggestions
- Serve with a crisp green salad or roasted vegetables.
- Top with fresh chopped parsley or chives.
- Add a side of crusty bread to soak up the extra broth.
Storage & Reheating Tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- The soup thickens overnight, add a splash of water or stock when reheating.
- Reheat gently on the stove, covered, to avoid drying out the dumplings.
Note: The soup freezes well, but add fresh dumplings after thawing for the best texture.
Creative Twists
- Add a handful of spinach or kale just before serving for extra nutrients.
- Use fire-roasted tomatoes or roast your own in-season tomatoes for more depth.
- Stir in a spoonful of pesto for an herby finish.
Love versatile slow cooker meals? You’ll also enjoy the crockpot creamy broccoli cheddar chicken, it’s another family-friendly favorite packed with flavor.
FAQs About Tomato Soup with Cheddar Bay Dumplings
Q: Can I blend the soup for a smoother texture?
Yes, you can use an immersion blender before adding dumplings for a creamy base.
Q: Is this recipe vegetarian-friendly?
Swap the chicken stock for vegetable broth and ensure the biscuit mix is meat-free.
Q: Can I make this dairy-free?
You can use plant-based butter and look for a dairy-free biscuit mix alternative.
Q: Are the dumplings freezer-friendly?
Fresh dumplings are best, but you can freeze the soup alone and add new dumplings later.
Nutrition Info (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Total Fat | 15g |
| Carbohydrates | 45g |
| Protein | 12g |
Kitchen Tools You’ll Need
- Large Dutch oven or heavy pot
- Whisk
- Mixing bowl
- Measuring cups & spoons
- Ladle
Final Thoughts
Tomato Soup with Cheddar Bay Dumplings is more than just a meal, it’s a warm, cozy experience that brings together the comforting flavors of classic tomato soup and the cheesy goodness of biscuit-style dumplings. Whether you’re cooking for a family dinner, a chilly fall night, or a quick weeknight meal, this recipe delivers comfort in every bite.
With its creamy texture, bold tomato base, and soft, flavorful dumplings, this tomato soup with Cheddar Bay dumplings is sure to become a staple in your cold-weather recipe rotation. Try it once, and it just might earn a permanent spot on your comfort food favorites list.
For more soul-warming inspiration, check out this easy lasagna soup recipe, another one-pot wonder perfect for cozy nights.
Print
Tomato Soup with Cheddar Bay Dumplings (Cozy & Cheesy Comfort in a Bowl)
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Creamy tomato soup topped with fluffy, cheesy Cheddar Bay dumplings, a cozy, comforting recipe perfect for fall and winter family dinners.
Ingredients
2 tablespoons unsalted butter
1 sweet onion, finely chopped
3 tablespoons all-purpose flour
3 cups chicken stock
43.5 ounces canned diced tomatoes, including juice
1 teaspoon granulated sugar
¾ teaspoon coarse salt
¼ teaspoon ground black pepper
11 ounces Cheddar Bay biscuit mix (Use a pack of Cheddar Bay biscuit mix to create fluffy, garlicky dumplings)
2 tablespoons cold unsalted butter, cubed
Instructions
Melt butter in a large Dutch oven over medium heat and sauté the onion until translucent.
Sprinkle in the flour and stir constantly to form a thick paste.
Gradually whisk in chicken stock, then add canned tomatoes with juice, sugar, salt, and pepper.
Simmer uncovered for 15 minutes to blend flavors.
While soup simmers, prepare biscuit dough as per package instructions using cold butter.
Drop spoonfuls of dough onto simmering soup.
Cover and cook for 10 minutes, until dumplings are fluffy and fully cooked.
Serve hot, garnished with fresh herbs if desired.
Notes
For a smoother texture, blend the soup before adding dumplings.( For a smoother texture, blend the soup using an immersion blender before adding dumplings.)
You can substitute vegetable stock for a vegetarian version.
Leftovers thicken overnight, thin with broth when reheating.
Cheddar Bay dumplings are best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with 2 dumplings
- Calories: 350
- Sugar: 6g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg
Keywords: Tomato soup, Cheddar Bay dumplings, comfort food, fall recipe, winter soup, cheesy dumplings