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Creamy Tomato Soup with Cheddar Bay Dumplings

Bowl of Tomato Soup with Cheddar Bay Dumplings garnished with fresh herbs
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A warm bowl of tomato soup with cheddar bay dumplings. It’s rich, comforting, and has a cheesy twist that you’ll love. Perfect for chilly days or anytime you need a comforting bowl of goodness.

Ingredients

Scale
  • 43.5 oz canned diced tomatoes (undrained)
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons all-purpose flour
  • 1 chopped sweet onion
  • 3 cups chicken stock
  • 1 teaspoon sugar
  • 2 tablespoons butter
  • 3/4 teaspoon coarse salt
  • 1 (11 oz) packet cheddar bay biscuit mix (Red Lobster brand)
  • 2 tablespoons butter, melted

Instructions

  1. In a large pot, melt butter over medium heat. Stir in chopped onion and cook until translucent. Add flour and cook, stirring constantly for 1 minute to form a roux.
  2. While stirring, slowly pour in chicken broth and canned tomatoes. Continue to stir until mixture is smooth. Bring to a boil, then reduce heat to a simmer.
  3. Season with sugar, salt, and black pepper to taste.
  4. If you prefer smooth soup, divide soup into two portions and puree each portion separately in a blender until smooth. Return pureed soup to pot and bring back to a simmer.
  5. Prepare biscuit mix according to package directions. Drop spoonfuls of biscuit batter into simmering soup until all batter is used.
  6. Cover pot and cook for 15-20 minutes, or until dumplings are no longer doughy. Remove pot from heat.
  7. Prepare butter sauce by melting 2 tablespoons butter and mixing with seasoning packet. Brush mixture over tops of dumplings directly in pot.
  8. Serve hot and enjoy.

Notes

  • Use Red Lobster cheddar bay biscuit mix for authentic flavor.
  • Can puree soup for smooth texture or leave chunky.
  • For a gluten-free version, use gluten-free flour and biscuit mix.

Nutrition

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