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