Best Tomato Soup with Cheddar Bay Dumplings Recipe

If you’re searching for the ultimate cozy comfort meal, look no further than the Best Tomato Soup with Cheddar Bay Dumplings. Plump, cheesy dumplings float in a rich, velvety tomato soup, bringing together two classic favorites in one simple, soul-warming bowl. Every spoonful is bursting with deep tomato flavor, perfectly balanced by the tender biscuits that soak up the savory goodness. This recipe is beloved in my house for chilly nights, quick weeknight dinners, and anytime someone needs a big bowl of edible happiness.

Ingredients You’ll Need

Nothing about the ingredient list for Best Tomato Soup with Cheddar Bay Dumplings is complicated, but each item is crucial for building depth, vivid color, and that irresistible biscuit top. Gather these building blocks to guarantee that the end result will have your family coming back for seconds.

• Butter: Adds silky richness to the soup base and makes those dumplings irresistibly shiny and flavorful at the finish.
• Sweet Onion: The gentle sweetness perfectly rounds out the acidity of the tomatoes and gives a mellow backbone to every bite.
• All-Purpose Flour: Essential for thickening; turns the soup from watery to lusciously creamy with just a little stirring.
• Chicken Stock: Provides layered savory depth; use good-quality stock for best flavor, or swap in veggie broth for a vegetarian version.
• Canned Diced Tomatoes (with liquid): The star ingredient for that robust, old-fashioned tomato flavor and a gorgeous red color.
• Sugar: Just a pinch takes the edge off the tomatoes’ tang and balances the soup’s acidity.
• Coarse Salt: Brings all the flavors together; season to taste for maximum deliciousness.
• Ground Black Pepper: Adds gentle warmth and just a hint of bite in the background.
• Cheddar Bay Biscuit Mix (11 ounce packet): The easy secret to soft, savory dumplings that taste homemade but come together in minutes.
• Butter (for topping): Infused with the biscuit seasoning for that iconic Cheddar Bay flavor you know and love.

How to Make Best Tomato Soup with Cheddar Bay Dumplings

Step 1: Build the Savory Base

Start by melting butter in your biggest soup pot over medium heat; inhaling the scent as the butter bubbles is half the fun. Toss in the chopped sweet onion, stirring frequently until it becomes glossy and translucent—this step is where the magic begins! Sprinkle the flour in and stir constantly for a full minute. This classic technique forms a roux, which ensures your soup will have a velvety consistency instead of separating or tasting floury.

Step 2: Add Broth and Tomatoes

With roux ready, grab your whisk and slowly pour in the chicken stock, followed by all the contents of the canned tomatoes (don’t drain them—you want all that juicy flavor). Keep stirring; watch how quickly the mixture goes from lumpy to luxuriously smooth. Let it come up to a gentle boil, then lower the heat to a simmer. Now’s the time to stir in that tiny but mighty pinch of sugar, along with salt and black pepper to your liking.

Step 3: Puree for Silky Perfection (Optional)

This step is totally up to your personal preference! If you like a super-smooth tomato soup, carefully ladle the soup into a blender in batches and blitz until silky, then return it to the pot. If you adore a more rustic, chunky texture, simply skip this part and let the hearty bits of tomato and onion shine through. Either way, return the soup to a simmer before moving on.

Step 4: Drop in the Cheddar Bay Dumplings

Whip up the Cheddar Bay biscuit mix following package directions—it couldn’t be easier! Scoop up spoonfuls of the dough and drop them gently onto the bubbling soup. As the dumplings cook, their edges absorb the tomato broth, making every bite fluffy and flavorful. Cover with a lid and let the magic happen for 15 to 20 minutes; check with a toothpick to make sure they’re set and no longer doughy inside. Take the pot off the heat and get ready for the finishing touch.

Step 5: Buttery Finish & Serve

Melt your last bit of butter and mix it with the included seasoning packet from the biscuit mix. Dip a brush or spoon into the buttery mixture and lavishly coat the tops of all the dumplings, letting the flavors seep in. Ladle soup and dumplings into bowls, serve immediately, and prepare to watch everyone dive in!

How to Serve Best Tomato Soup with Cheddar Bay Dumplings

Garnishes

For a bowl that looks as good as it tastes, add a scatter of roughly chopped fresh parsley, a sprinkle of extra grated cheddar, or even a swirl of heavy cream on top. A few grinds of black pepper and a pinch of flaky salt right before serving will really make your Best Tomato Soup with Cheddar Bay Dumplings sing.

Side Dishes

This soup is fabulously filling on its own, but for a well-rounded meal, pair it with a crisp green salad, roasted broccoli, or a platter of oven-roasted vegetables. A simple fruit salad on the side is always refreshing, especially if you’ve got little ones at the table.

Creative Ways to Present

Want to dazzle guests? Serve Best Tomato Soup with Cheddar Bay Dumplings in individual mini Dutch ovens or deep mugs with a dumpling peeking out the top. For a party, offer a soup and biscuit “bar”—place the hot soup in a slow cooker and let everyone top their bowl with dumplings and garnishes of their choice. It’s cozy food, personal-sized.

Make Ahead and Storage

Storing Leftovers

Let any leftover Best Tomato Soup with Cheddar Bay Dumplings cool completely, then transfer to an airtight container. Keep the dumplings on top of the soup rather than mixing them in. Stored this way, everything will stay fresh in the refrigerator for up to three days.

Freezing

While the tomato soup portion freezes beautifully for up to two months, the dumplings are best enjoyed fresh. If you know you’ll be saving some for later, freeze only the soup and make a fresh batch of dumplings next time you reheat. Freeze in individual portions for easy thawing.

Reheating

For the best experience, reheat the tomato soup gently on the stove over medium-low heat, stirring occasionally until hot. If you have leftover dumplings, wrap them in foil and warm in a low oven (about 300°F) until heated through. Combine just before serving to keep the biscuit tops from getting soggy.

FAQs

Can I use fresh tomatoes instead of canned?

Absolutely! In peak tomato season, substitute about 3 pounds of fresh tomatoes, chopped and peeled, for the canned tomatoes. You may need to simmer the soup a bit longer to achieve the same rich consistency.

Can I make Best Tomato Soup with Cheddar Bay Dumplings vegetarian?

Yes! Simply swap the chicken stock for a good-quality vegetable broth and ensure your biscuit mix is vegetarian-friendly. The soup will still be every bit as cozy and flavorful.

What’s the best way to get fluffy dumplings?

Be gentle when mixing your biscuit dough, and don’t overwork it. Drop spoonfuls into the simmering soup gently, cover tightly, and avoid lifting the lid while they cook—this is the real secret to pillowy, tender dumplings!

How spicy is this soup?

Best Tomato Soup with Cheddar Bay Dumplings has a mellow, family-friendly flavor. If you want extra heat, feel free to add a pinch of red pepper flakes or a few dashes of hot sauce when seasoning the soup.

Can I double the recipe for a crowd?

Yes! This recipe scales up wonderfully—just use a bigger pot, and make sure to add dumplings in batches so they have space to puff up. It’s the perfect way to feed a gathering on a chilly evening.

Final Thoughts

If you’re craving a dish that’s effortlessly comforting and always a hit, you can’t go wrong with Best Tomato Soup with Cheddar Bay Dumplings. Get those bowls ready, savor every spoonful, and don’t be surprised if this becomes your most-requested cozy meal!

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