Dinner

Best Tomato Soup with Cheddar Bay Dumplings Recipe

ByHarry Bern October 30, 2025October 30, 2025

Introduction

This comforting tomato soup is elevated with fluffy cheddar bay biscuit dumplings that soak up the rich, flavorful broth perfectly. It’s an easy, satisfying meal that feels like a warm hug on a chilly day.

A white rectangular baking dish filled with six round, golden-brown dumplings sitting in a rich, orange creamy sauce. Each dumpling is slightly textured with a soft crust and sprinkled with chopped green herbs on top. The sauce around the dumplings is smooth with a shiny surface, covering the base of the dish evenly. The dish is placed on a beige cloth over a white marbled texture table with a spoon visible next to it and blurred greenery in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons butter
1 chopped sweet onion
3 tablespoons all-purpose flour
3 cups chicken stock
43.5 ounces canned diced tomatoes, with liquid
1 teaspoon sugar
3/4 teaspoon coarse salt
1/4 teaspoon ground black pepper
11-ounce packet cheddar bay biscuit mix
2 tablespoons butter

Instructions

Step 1: In a large pot, melt 2 tablespoons of butter over medium heat. Stir in the chopped onion and cook until translucent. Add 3 tablespoons of flour and cook, stirring constantly for 1 minute to form a roux.
Step 2: Slowly pour in 3 cups of chicken stock and the canned diced tomatoes with their liquid while stirring. Continue to stir until the mixture is smooth. Bring to a boil, then reduce heat to a simmer. Season with 1 teaspoon sugar, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.
Step 3 (Optional): For a smooth soup, divide the soup into two portions and puree each in a blender until smooth. Return the pureed soup to the pot and bring back to a simmer.
Step 4: Prepare the cheddar bay biscuit mix according to package directions. Drop spoonfuls of the batter into the simmering soup until all batter is used. Cover and cook for 15–20 minutes, or until dumplings are cooked through.
Step 5: Melt 2 tablespoons of butter and mix with the seasoning packet from the biscuit mix. Brush this butter sauce over the tops of the dumplings in the pot. Serve hot and enjoy!

Tips & Variations

For a vegetarian option, substitute chicken stock with vegetable broth.
If you prefer a spicier soup, add a pinch of cayenne pepper or red pepper flakes when seasoning.
To make dumplings extra cheesy, stir in some shredded cheddar cheese into the biscuit batter before dropping into the soup.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Keep in mind that the dumplings may absorb some liquid and become thicker after storing.

How to Serve

A white square ceramic dish holds a rich orange tomato-based sauce filling most of the dish, with six round, slightly browned dumplings placed evenly on top. The dumplings are light golden with a smooth, soft texture and are sprinkled with black pepper and small green herb leaves, likely thyme. The sauce also contains small bits of onion visible near some dumplings. The dish sits on a white marbled surface scattered with fresh sprigs of rosemary and thyme, along with peeled garlic cloves and a light grey cloth. The scene is bright and clean, emphasizing the warmth and texture of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

You can substitute the butter with a dairy-free alternative and use a dairy-free biscuit mix if available. However, the cheddar flavor in the dumplings will be missing.

Can I freeze this soup with the dumplings?

Freezing is not recommended for this soup with dumplings, as the texture of the biscuits may become soggy or grainy after thawing. It’s best to freeze the soup without dumplings and add fresh biscuits when reheating.