Best Tomato Soup with Cheddar Bay Dumplings Recipe

If you have been searching for a cozy, comforting meal that satisfies both your soup cravings and your love of cheesy biscuits, look no further than the Best Tomato Soup with Cheddar Bay Dumplings. This recipe brings together the rich, tangy flavors of ripe tomatoes with pillowy, cheddar-infused dumplings that absorb every bit of that luscious broth. Whether it’s a chilly evening or you simply want a dish that feels like a warm hug, this tomato soup with cheesy dumplings will quickly become your new favorite comfort food experience.

Ingredients You’ll Need

The magic of the Best Tomato Soup with Cheddar Bay Dumplings lies in its simple yet essential ingredients that each play a starring role. From the sweetness of onions to the richness of cheddar, every element adds depth, creaminess, or a burst of flavor that brings this soup to life.

• 2 tablespoons butter: Provides a rich, silky base for sautéing the onions and creating the roux.
• 1 chopped sweet onion: Adds natural sweetness and balances the acidity of the tomatoes.
• 3 tablespoons all-purpose flour: Thickens the soup, giving it that satisfying creaminess.
• 3 cups chicken stock: Creates a hearty, flavorful foundation for the soup.
• 43.5 ounces canned diced tomatoes, with liquid: The star ingredient lending bright, fresh tomato flavor.
• 1 teaspoon sugar: Harmonizes the tomatoes’ acidity and enhances their natural sweetness.
• 3/4 teaspoon coarse salt: Balances and elevates every flavor in the soup.
• 1/4 teaspoon ground black pepper: Adds a subtle kick to complement the soup’s richness.
• 11-ounce packet cheddar bay biscuit mix: The secret to those irresistibly fluffy, cheesy dumplings.
• 2 tablespoons butter: Melted to make the flavorful butter sauce that coats the dumplings perfectly.

How to Make Best Tomato Soup with Cheddar Bay Dumplings

Step 1: Cook the Base Ingredients

Begin by melting butter in a large pot over medium heat. Add the chopped sweet onion and sauté gently until the pieces turn translucent, releasing their natural sweetness. Next, stir in the all-purpose flour and cook for one minute, stirring constantly. This forms a golden roux that will give your soup a velvety texture and help it thicken beautifully as the liquids are added.

Step 2: Add Liquids and Seasonings

Slowly pour in the chicken stock and canned diced tomatoes with their liquid while stirring continuously to prevent lumps. The mixture should become smooth and start to merge into a rich tomato broth. Bring it to a boil, then lower the heat and let it simmer gently. At this point, add sugar, salt, and pepper to taste, which will balance the flavors perfectly and make every spoonful burst with savory goodness.

Step 3: Puree the Soup (Optional)

If you love your tomato soup silky smooth, divide the soup into two portions and carefully puree each batch in a blender until creamy and lump-free. Return the pureed soup to the pot and let it heat up on low, ready for the best part — the cheddar bay dumplings.

Step 4: Cook the Dumplings

Prepare the biscuit mix according to the package instructions. Then, drop spoonfuls of the cheddar bay biscuit batter right into the simmering soup, one at a time, until you’ve used all the batter. Cover the pot and let the dumplings steam for 15 to 20 minutes. You’ll know they’re done when they’re cooked through and wonderfully fluffy with cheesy pockets inside that soak up the tomato soup’s flavor.

Step 5: Prepare Butter Sauce and Serve

While the dumplings finish cooking, melt 2 tablespoons of butter and mix it with the seasoning packet from the biscuit mix. Drizzle this buttery, flavorful sauce over the soup and dumplings before serving to add an extra layer of richness and that unforgettable Cheddar Bay flavor that sets this soup apart.

How to Serve Best Tomato Soup with Cheddar Bay Dumplings

Garnishes

A sprinkle of fresh chopped parsley or chives adds a pop of color and freshness that brightens the dish perfectly. For those who like a little heat, a light dusting of crushed red pepper flakes acts as a gentle contrast to the creamy tomato base. A handful of shredded sharp cheddar on top just before serving takes things to cheesy heaven.

Side Dishes

This soup is a meal in itself, but if you want to elevate the experience, crispy garlic bread or a light arugula salad with lemon vinaigrette complement the soup’s hearty texture and mellow flavors wonderfully. The idea is to keep the sides simple so the star Best Tomato Soup with Cheddar Bay Dumplings can shine.

Creative Ways to Present

Serve the soup in rustic mugs for a cozy, casual vibe, or go elegant with shallow bowls and a drizzle of herb-infused olive oil. For a fun twist, separate the dumplings onto a small plate so guests can try the fluffy biscuits with soup spoonfuls. No matter how you present it, this soup always invites smiles and seconds!

Make Ahead and Storage

Storing Leftovers

Place the soup and dumplings in an airtight container and refrigerate for up to three days. Because the dumplings soak up the broth, the soup will thicken overnight — simply add a splash of chicken stock or water when reheating to restore that perfect consistency.

Freezing

Freezing this soup with dumplings isn’t ideal since the dumplings may become soggy or mealy. Instead, freeze the tomato soup base separately for up to three months, and prepare fresh cheddar bay dumplings when you’re ready to enjoy.

Reheating

Warm leftovers gently on the stovetop over low heat, stirring occasionally. Add a little extra stock if the soup feels too thick. If you froze just the soup base, heat it before dropping in freshly made dumplings, then simmer until cooked through.

FAQs

Can I use vegetable stock instead of chicken stock?

Absolutely! Vegetable stock works well and makes this recipe vegetarian-friendly without sacrificing any of the rich flavors.

What can I substitute for the cheddar bay biscuit mix?

If you don’t have access to the biscuit mix, you can make your own cheddar-infused biscuit dough or use a basic biscuit mix and add shredded cheddar and garlic powder for that signature taste.

Is it okay to skip pureeing the soup?

Yes! The soup is delicious both chunky and smooth. Leaving it chunky gives you a rustic texture with bits of tomato and onion that add character.

How do I know when the dumplings are cooked?

After steaming under the lid for about 15-20 minutes, test one by cutting it in half or poking with a fork—if it’s no longer doughy inside and springs back slightly, it’s done.

Can I make this recipe vegan?

With a few swaps like using vegan butter, vegetable stock, and a plant-based cheddar biscuit mix or homemade vegan biscuit dough, you can enjoy a vegan version of this comforting soup.

Final Thoughts

There is truly nothing like the heartwarming satisfaction that comes from a bowl of the Best Tomato Soup with Cheddar Bay Dumplings. Its perfect blend of tangy tomatoes and cheesy, fluffy dumplings creates a meal that’s simple yet indulgent. So grab your pot and biscuit mix, and treat yourself to this deliciously cozy classic that feels like a hug in every bite.

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