Tomato Soup Cheddar Bay Dumplings (Print Version)
# Ingredients:
→ Soup Base
01 -
2 tablespoons unsalted butter
02 -
1 sweet onion, finely chopped
03 -
3 tablespoons all-purpose flour
04 -
3 cups chicken stock
05 -
1,230 grams canned diced tomatoes, including liquid
06 -
1 teaspoon granulated sugar
07 -
0.75 teaspoon coarse salt
08 -
0.25 teaspoon ground black pepper
→ Cheddar Bay Dumplings
09 -
312 grams cheddar bay biscuit mix
10 -
2 tablespoons unsalted butter
# Instructions:
01 -
Melt 2 tablespoons of butter in a large pot over medium heat. Add chopped sweet onion and sauté until translucent. Sprinkle in the flour and cook, stirring continuously, for 1 minute to develop a roux.
02 -
Slowly pour in chicken stock while stirring vigorously, followed by the diced tomatoes with their liquid. Continue to blend the mixture until smooth. Bring to a boil, then reduce to a simmer. Season with sugar, salt, and black pepper.
03 -
For a creamy consistency, carefully divide the hot soup into two portions and blend until smooth. Return the pureed soup to the pot and maintain at a simmer.
04 -
Mix cheddar bay biscuit mix according to package instructions. Using a spoon, drop portions of the dough directly into the simmering soup. Cover and cook for 15 to 20 minutes, or until dumplings are set and cooked through.
05 -
Melt 2 tablespoons of butter and mix with the biscuit seasoning packet. Gently brush the butter mixture over the tops of the dumplings in the pot. Serve immediately with dumplings nestled atop hot soup.
# Notes:
01 -
For lighter dumplings, avoid over-mixing the dough and resist lifting the lid during cooking.