Best Tomato Soup with Cheddar Bay Dumplings
Warm your heart with the Best Tomato Soup with Cheddar Bay Dumplings, a delightful dish that perfectly marries rich flavors and comforting textures. This easy recipe features a creamy tomato soup base infused with sweet onions and topped with fluffy, cheesy dumplings that are sure to delight both kids and adults. Perfect for busy weeknights or casual gatherings, this dish is not only quick to prepare but also great for meal prep. Serve it hot alongside crusty bread or a fresh salad for a wholesome meal that brings everyone together.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Cooking and Baking
- Cuisine: American
Ingredients
Scale
- 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 (for dumplings)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
- Sprinkle in the flour, stirring continuously for about one minute to create a roux.
- Gradually add the chicken stock while stirring. Then add the canned tomatoes along with their juices.
- Stir in sugar, salt, and pepper, then let simmer for about 20 minutes.
- Preheat the oven according to biscuit mix instructions. Combine the biscuit mix with melted butter in a bowl until a soft dough forms.
- Drop spoonfuls of dough onto the simmering soup or place on a baking sheet as directed on the package; bake until golden brown (12-15 minutes).
- Serve hot, topped with cheddar bay dumplings.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg