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Creamy Tomato Soup with Cheddar Bay Dumplings

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A comforting creamy tomato soup paired with cheesy Cheddar Bay dumplings, perfect for chilly days.

Ingredients

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  • 2 tablespoons butter
  • 1 sweet white onion, chopped
  • 3 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 43.5 ounces canned diced tomatoes (undrained)
  • 1 teaspoon sugar
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 11-ounce package Cheddar Bay biscuit mix
  • 2 tablespoons butter (for brushing dumplings)

Instructions

  1. Melt 2 tablespoons of butter in a large pot over medium heat.
  2. Add the chopped onion and cook until translucent.
  3. Stir in flour and cook for about 1 minute until it forms a silky paste.
  4. Gradually pour in chicken broth and diced tomatoes; stir until smooth and bring to a boil.
  5. Reduce heat to simmer and season with sugar, salt, and black pepper.
  6. If desired, puree the soup for a smoother texture and return to pot.
  7. Prepare Cheddar Bay biscuit mix according to package directions for dumpling dough.
  8. Drop spoonfuls of dumpling dough into the simmering soup.
  9. Cover the pot and let dumplings steam-cook for 15-20 minutes.
  10. Melt additional butter and stir in seasoning packet; brush over cooked dumplings.
  11. Ladle soup and dumplings into bowls and serve hot.

Notes

Can use vegetable broth for a vegetarian version. For spice, add crushed red pepper flakes.

Nutrition

Find it online: https://onebrit.com/creamy-tomato-soup-with-cheddar-bay-dumplings/