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Tomato soup with cheddar bay dumplings is the kind of soul-warming meal that instantly makes even ordinary days feel special and cozy. It is creamy with a fresh tang from tomatoes, and pillowy dumplings on top make it feel like the world’s best comfort food. There is nothing like tucking into a big bowl of this in the early fall or when you just need something to lift your spirits.
I first made this on a rainy afternoon when my family was getting over a cold and we finished nearly the whole pot in one sitting. Now it is my dinner emergency solution all winter.
Ingredients
- Butter: adds richness and helps develop a golden base when sautéing onions. Choose a high-quality unsalted butter for best flavor
- Sweet onion: provides a mellow sweetness and gentle depth. Look for firm onions with shiny skin
- All-purpose flour: thickens the soup to that perfect creamy consistency. Fresh flour avoids clumps
- Chicken stock: adds savory backbone and enhances the tomato flavor. Use low-sodium for better control over saltiness
- Canned diced tomatoes with their juices: offer tang and texture. Good quality tomatoes make a major difference in taste
- Sugar: a pinch rounds out the acidity of the tomatoes. Just a little brings all the flavors together
- Coarse salt and ground black pepper: season everything and heighten flavors. Taste as you go for best results
- Cheddar bay biscuit mix: creates irresistible dumplings with cheesy herby flavor. I like the Red Lobster blend but any cheddar biscuit mix works
- Butter: needed again for the dumplings’ golden finish. A little goes a long way
Step-by-Step Instructions
- Cook the Base Ingredients:
- In a large pot melt butter over medium heat stirring gently so it does not brown. Add the chopped sweet onion and cook slowly until very soft and translucent which usually takes a solid seven or eight minutes. Sprinkle in the flour and stir vigorously to form a smooth paste letting it bubble gently for a minute so there is no raw flour taste. This step is where you build the foundation for creamy soup later.
- Add Liquids and Seasonings:
- Gradually pour in chicken stock stirring constantly to combine with the roux. Add all the canned tomatoes and their juices while still stirring so there are no lumps. Bring the liquid up to a good boil for a minute then reduce it to a lively simmer. Season carefully with sugar salt and pepper and let it all cook together for ten minutes so the flavors meld.
- Puree the Soup Optional:
- If you love silky smooth soup turn off the heat and ladle the soup in batches into a blender holding the lid down tightly with a towel. Puree until completely smooth and then return the soup to the pot and bring it back to a simmer. If you love a chunky soup you can skip this.
- Cook the Dumplings:
- Prepare the cheddar bay biscuit mix using package directions while the soup simmers. Drop generous spoonfuls of the soft dough directly onto the bubbling soup. Each dumpling will puff as it cooks soaking in tomato flavor. Cover tightly and let them steam for about twenty minutes until each dumpling is fluffy and not raw in the middle.
- Prepare Butter Sauce and Serve:
- Melt two tablespoons butter and stir in the biscuit seasoning packet. Gently brush or drizzle this seasoned butter over all the dumplings right in the pot so they are shiny and full of flavor. Spoon hot soup and dumplings into bowls and enjoy immediately.
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I have always loved the cheddar bay biscuit mix because the flavor is so nostalgic for me. Every time I open the seasoning packet it reminds me of my uncle’s favorite Red Lobster order and how we would race for the last biscuit.
Storage Tips
If you have leftovers store soup and dumplings separately when possible to prevent the biscuits from becoming soggy. The soup will keep well in a sealed container in the fridge for three days and reheat gently on the stove. The dumplings are best eaten fresh but you can steam leftover dumplings briefly over simmering soup to bring them back to life.
Ingredient Substitutions
Vegetarian friends can use vegetable stock instead of chicken for just as much savory flavor. If you do not have cheddar bay biscuit mix any good quality cheddar biscuit mix or homemade biscuit dough will work. Fresh tomatoes can sub in for canned when in season just dice and measure the same volume.
Serving Suggestions
This soup and dumplings is hearty enough to be a meal but pairs beautifully with a crisp green salad or a platter of roasted broccoli. For a dinner party I like to serve it in wide shallow bowls with a grind of black pepper and a sprinkle of extra cheddar on top.
Cultural and Historical Context
Tomato soup has long been a classic comfort food across generations. Cheddar bay biscuits are a clever twist from nostalgic American seafood chains but work wonderfully as floating dumplings. This recipe brings two beloved comfort classics together in one bowl.
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I learned over time that the soup tastes even better the second day as the flavors deepen so making it ahead can be a smart move especially for busy weeks. The steam from the soup is also perfect for cooking the dumplings without overcooking them so keep the pot tightly covered while they cook.
Frequently Asked Questions
- → How do you keep dumplings light and tender?
Avoid overmixing the dough and drop spoonfuls gently into the simmering soup. Cover and let them cook through for soft dumplings.
- → Can I blend the soup for a smooth texture?
Yes, puree all or part of the tomato soup before adding dumplings if you prefer a silky base.
- → What can I use instead of cheddar bay biscuit mix?
You can use homemade drop biscuit dough, but add shredded cheddar and herbs to mimic the flavor.
- → Do the dumplings cook directly in the soup?
Yes, the dumpling batter is dropped right into the simmering soup and cooks through covered for 15-20 minutes.
- → How do I store leftovers?
Refrigerate soup and dumplings in an airtight container for up to three days, then reheat gently before serving.