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Tomato Soup with Cheddar Bay Dumplings

Tomato soup with cheddar bay dumplings in a Dutch oven with fluffy golden dumplings on top
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Creamy tomato soup topped with fluffy cheddar-garlic dumplings inspired by Red Lobster biscuits. A comforting all-in-one meal made in one pot with simple pantry ingredients.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 cup vegetable or chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • Fresh basil for garnish (optional)
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 tablespoons cold unsalted butter, cubed
  • 1/3 cup shredded sharp cheddar cheese
  • 1/3 cup milk
  • 1 tablespoon melted butter
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • Pinch of salt

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 5 to 7 minutes, stirring occasionally, until soft and translucent.
  2. Add minced garlic and stir for 1 minute until fragrant but not browned.
  3. Stir in crushed tomatoes, tomato sauce, broth, oregano, and sugar if using. Bring to a simmer, reduce heat to low, cover, and cook for 15 minutes.
  4. Use an immersion blender to blend to desired consistency. Stir in heavy cream and season with salt and pepper. Keep at a gentle simmer over low heat.
  5. In a mixing bowl, whisk together flour, baking powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt.
  6. Work cold cubed butter into the flour mixture with a pastry cutter or fingertips until it resembles coarse crumbs.
  7. Stir in shredded cheddar and milk until just combined. Do not overmix.
  8. Drop spoonfuls of batter onto the surface of the simmering soup, spaced apart so they are not touching.
  9. Cover the pot and steam for 12 to 15 minutes without lifting the lid, until a toothpick inserted in the center comes out clean.
  10. Mix melted butter, dried parsley, 1/4 teaspoon garlic powder, and a pinch of salt. Brush over cooked dumplings. Serve immediately with fresh basil if desired.

Notes

  • Do not overmix the dumpling batter – stir just until combined for the lightest texture.
  • Keep the soup at a gentle simmer, not a rolling boil, before and during steaming.
  • If dumpling batter seems too dry, add one extra tablespoon of milk.
  • For a spicy version, add a pinch of red pepper flakes when cooking the garlic.
  • Freeze the soup base only – make dumplings fresh when reheating for best results.

Nutrition

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