Description
A comforting and hearty tomato soup enhanced with flavorful cheddar bay biscuit dumplings. This recipe combines a smooth tomato base with cheesy, buttery dumplings that cook right in the soup, creating a deliciously satisfying meal perfect for any season.
Ingredients
Scale
Soup Base
- 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
Dumplings
- 11-ounce packet cheddar bay biscuit mix
- 2 tablespoons butter
Instructions
- Cook the Base Ingredients: In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped sweet onion and cook until the onion becomes translucent. Stir in 3 tablespoons all-purpose flour and cook for 1 minute, stirring constantly to form a roux.
- Add Liquids and Seasonings: Slowly pour in 3 cups chicken stock and the 43.5 ounces canned diced tomatoes with liquid while stirring to ensure the mixture is smooth. Bring to a boil, then lower the heat to a simmer. Add 1 teaspoon sugar, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground black pepper to season the soup.
- Puree the Soup (Optional): If a smooth texture is desired, divide the soup into two portions and puree each in a blender until smooth. Return the pureed soup to the pot and bring it back to a simmer.
- Cook the Dumplings: Prepare the cheddar bay biscuit mix according to package directions. Drop spoonfuls of the biscuit batter into the simmering soup until all batter is used. Cover the pot and cook for 15-20 minutes, or until dumplings are cooked through and no longer doughy. Remove from heat.
- Prepare Butter Sauce and Serve: Melt 2 tablespoons butter and mix with the seasoning packet provided in the biscuit mix. Brush this butter sauce over the tops of the dumplings in the pot. Serve the hot soup with cheesy dumplings immediately.
Notes
- Pureeing the soup is optional; leaving it chunky offers a more rustic texture.
- Ensure dumplings are fully cooked by testing one before serving; it should not be doughy inside.
- You can substitute chicken stock with vegetable stock for a vegetarian variation, but ensure the biscuit mix seasoning is vegetarian.
- For a spicier kick, add a pinch of red pepper flakes before simmering.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: tomato soup, cheddar bay biscuits, dumplings, comfort food, homemade soup, easy soup recipe, cheesy dumplings
