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Tomato Soup With Cheddar Bay Dumplings

Tomato soup with cheddar bay dumplings is a cozy one-pot meal combining rich, savory tomato broth with fluffy, buttery dumplings made from cheddar biscuit mix. A comforting favorite for chilly days.
Calories:
Author: Sandra Myers

Ingredients

For the soup:

  • 43.5 oz canned diced tomatoes undrained
  • 3 tbsp all-purpose flour
  • 1 chopped sweet onion
  • 3 cups chicken stock
  • 2 tbsp butter
  • 1 tsp sugar
  • ¾ tsp coarse salt
  • ¼ tsp ground black pepper

For the cheddar bay dumplings:

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

For the topping:

  • 2 tbsp melted butter
  • Seasoning packet from biscuit mix

Instructions

  • Melt butter, cook onion until soft, then stir in flour to form a roux.
  • Add stock and tomatoes, bring to a boil, then simmer and season.
  • Optional: blend until smooth and return to a gentle simmer.
  • Drop biscuit batter into soup, cover, and cook 15–20 minutes until set.
  • Brush dumplings with seasoned melted butter and serve hot.