Best Tomato Soup with Cheddar Bay Dumplings Recipe

Introduction

This Best Tomato Soup with Cheddar Bay Dumplings is a comforting and flavorful dish, perfect for cozy evenings. The creamy tomato base pairs beautifully with cheesy, fluffy dumplings that melt in your mouth.

Ingredients

• 43.5 oz canned diced tomatoes (undrained)
• 1/4 tsp ground black pepper
• 3 tbsp all-purpose flour
• 1 chopped sweet onion
• 3 cups chicken stock
• 1 tsp sugar
• 2 tbsp butter
• 3/4 tsp coarse salt (such as Diamond Crystal kosher salt)
• 1 (11 oz) packet cheddar bay biscuit mix (Red Lobster brand recommended)
• 2 tbsp butter (melted for brushing dumplings)

Instructions

1. Step 1: In a large pot, melt 2 tablespoons of butter over medium heat. Stir in the chopped sweet onion and cook until translucent. Add the flour and cook, stirring constantly for 1 minute to form a roux.
2. Step 2: Slowly pour in the chicken stock and undrained canned tomatoes while stirring. Continue stirring until the mixture is smooth. Bring to a boil, then reduce heat to a simmer. Season with sugar, salt, and black pepper to taste.
3. Step 3: For a smooth texture, divide the soup into two batches and puree each in a blender until smooth. Return the pureed soup to the pot and bring back to a simmer.
4. Step 4: Prepare the cheddar bay biscuit mix according to package instructions. Drop spoonfuls of the biscuit batter into the simmering soup until all batter is used. Cover and cook for 15-20 minutes until dumplings are cooked through and no longer doughy.
5. Step 5: Melt 2 tablespoons of butter and mix it with the seasoning packet from the biscuit mix. Brush this butter sauce over the tops of the dumplings in the pot. Serve the soup and dumplings hot.

Tips & Variations

• Use low-sodium chicken stock if you want better control over salt levels in the soup.
• For a vegetarian version, substitute chicken stock with vegetable broth.
• Adding a splash of heavy cream or milk after pureeing creates a richer soup.
• Fresh herbs like basil or thyme can be stirred in for extra flavor.

Storage

Store leftover soup with dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent dumplings from becoming tough. The dumplings are best enjoyed fresh but still tasty after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the soup without dumplings?

Yes, you can prepare the tomato soup without adding the cheddar bay dumplings. Simply follow the steps for the soup base and puree it as desired for a classic tomato soup.

What can I use if I don’t have cheddar bay biscuit mix?

If you don’t have cheddar bay biscuit mix, you can use any biscuit or baking mix and add shredded cheddar cheese and garlic powder to mimic the flavor.

Best Tomato Soup with Cheddar Bay Dumplings Recipe

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★★★★★

4.8 from 63 reviews

A comforting and hearty tomato soup paired with cheesy cheddar bay dumplings. This recipe combines a rich tomato base with tender, savory biscuit dumplings reminiscent of Red Lobster’s famous cheddar bay biscuits, making for a deliciously warming meal perfect for any time of year.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Soup:

• 43.5 oz canned diced tomatoes (undrained)
• 1/4 tsp ground black pepper
• 3 tbsp all-purpose flour
• 1 chopped sweet onion
• 3 cups chicken stock
• 1 tsp sugar
• 2 tbsp butter
• 3/4 tsp coarse salt (such as Diamond Crystal kosher salt)

For the Cheddar Bay Dumplings:

• 1 (11 oz) packet cheddar bay biscuit mix (Red Lobster brand recommended)

For the Dumpling Topping:

• 2 tbsp butter (melted for brushing)

Instructions

1. Cook the Base Ingredients: In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped sweet onion and sauté until translucent, about 4-5 minutes. Stir in 3 tablespoons of all-purpose flour and cook, stirring constantly for 1 minute to form a smooth roux.
2. Add Liquids and Seasonings: Slowly pour in 3 cups of chicken stock and all 43.5 oz of canned diced tomatoes (including juice), stirring continuously until smooth. Bring the mixture to a boil, then reduce heat to a simmer. Season with 1 teaspoon sugar, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground black pepper. Let simmer gently for 10 minutes to meld flavors.
3. Puree the Soup (Optional): For a smoother texture, transfer half of the soup to a blender and puree until smooth. Repeat with the other half. Return the pureed soup to the pot and bring back up to a simmer.
4. Cook the Dumplings: Prepare the cheddar bay biscuit mix according to the package directions. Drop spoonfuls of the biscuit batter into the simmering soup carefully. Cover the pot and cook for 15-20 minutes, until the dumplings are cooked through and no longer doughy in the center.
5. Prepare Butter Sauce and Serve: Melt 2 tablespoons butter and mix with the seasoning packet that came with the biscuit mix. Brush this flavorful butter sauce over the tops of the hot dumplings directly in the pot. Serve immediately while hot for a satisfying meal.

Notes

• Pureeing the soup is optional; leave it chunky if you prefer more texture.
• If you don’t have chicken stock, vegetable stock can be substituted for a slightly different flavor.
• Use Red Lobster cheddar bay biscuit mix for the authentic taste of the dumplings.
• Make sure to cover the pot while cooking the dumplings to ensure they cook evenly through steaming.
• Adjust salt and pepper to taste, especially if using a seasoned biscuit mix.

Keywords: tomato soup, cheddar bay dumplings, hearty soup, comfort food, biscuit dumplings, Red Lobster style, easy soup recipe