Best Tomato Soup with Cheddar Bay Dumplings Recipe

Introduction

This Best Tomato Soup with Cheddar Bay Dumplings is a comforting, hearty meal perfect for any day. The rich tomato base pairs wonderfully with fluffy, cheesy dumplings that melt in your mouth. Easy to make and deeply satisfying, it’s a cozy twist on classic tomato soup.

Ingredients

• 43.5 oz canned diced tomatoes (undrained, for maximum flavor)
• 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 (such as Red Lobster brand)
• 2 tbsp butter (melted for easy brushing)

Instructions

1. Step 1: In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped sweet onion and cook until translucent. Stir in the flour and cook while stirring constantly for 1 minute to form a roux.
2. Step 2: Slowly pour in the chicken stock and canned diced tomatoes while stirring to keep the mixture 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 portions and puree each in a blender until smooth. Return the pureed soup to the pot and bring it back to a simmer.
4. Step 4: Prepare the cheddar bay biscuit mix according to the package instructions. Drop spoonfuls of the biscuit batter into the simmering soup. 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 with the seasoning packet from the biscuit mix. Brush this butter sauce over the tops of the dumplings in the pot. Serve hot and enjoy!

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken stock.
• If you like a spicier soup, add a pinch of red pepper flakes along with the black pepper.
• Try adding fresh basil or thyme to the soup for an herby twist.
• If you prefer chunky soup, skip pureeing and enjoy the tomatoes and onions as they are.

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, stirring occasionally. Note that dumplings may soften further after storing, but the flavors will remain delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup gluten-free?

The recipe as written uses all-purpose flour and biscuit mix that contain gluten. To make it gluten-free, substitute the flour with a gluten-free flour blend and use a gluten-free biscuit mix if available.

Can I prepare the soup base ahead of time?

Yes, you can prepare the tomato soup base a day ahead and refrigerate it. When ready to serve, reheat gently and add the biscuit dumplings to cook fresh before serving.

Best Tomato Soup with Cheddar Bay Dumplings Recipe

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★★★★★

4.6 from 247 reviews

This Best Tomato Soup with Cheddar Bay Dumplings combines a rich, hearty tomato base with fluffy, cheesy dumplings inspired by the famous Red Lobster Cheddar Bay biscuits. The soup features a smooth tomato flavor enhanced by simmered onions and chicken stock, while the cheddar bay dumplings add a comforting, savory twist perfect for a cozy meal.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 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 easy brushing)

Instructions

1. Cook the Base Ingredients: In a large pot, melt 2 tablespoons of butter over medium heat. Stir in the chopped sweet onion and cook until translucent. Add 3 tablespoons of all-purpose flour and cook while stirring constantly for 1 minute to form a roux, which will help thicken the soup.
2. Add Liquids and Seasonings: Slowly pour in 3 cups of chicken stock and the entire 43.5 oz can of diced tomatoes with their juice while stirring to ensure a smooth mixture. Bring the soup to a boil, then reduce the heat to a simmer. Season with 1 teaspoon sugar, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground black pepper to taste.
3. Puree the Soup (Optional): For a smoother texture, divide the soup into two portions and puree each in a blender until smooth. Return the pureed soup to the pot and bring back up to a gentle simmer.
4. Cook the Dumplings: Prepare the cheddar bay biscuit mix according to the package directions. Drop spoonfuls of the batter into the simmering soup. Cover the pot and cook for 15 to 20 minutes, or until the dumplings are cooked through and no longer doughy inside.
5. Prepare Butter Sauce and Serve: Melt 2 tablespoons of butter and combine it with the seasoning packet from the biscuit mix. Brush this butter sauce over the tops of the dumplings directly in the pot. Serve the tomato soup with cheddar bay dumplings hot and enjoy your comforting meal.

Notes

• You can skip pureeing the soup if you prefer a chunkier texture with visible tomato pieces.
• Use fresh or homemade chicken stock for a richer flavor if possible.
• Ensure the dumplings are fully cooked by checking the center is no longer doughy before serving.
• Brush the butter sauce generously on dumplings for enhanced flavor and a shiny finish.
• This soup pairs well with a crisp green salad or crusty bread for a complete meal.

Keywords: tomato soup, cheddar bay dumplings, Red Lobster biscuits, comfort food, tomato soup recipe, cheesy dumplings