Best Tomato Soup with Cheddar Bay Dumplings
A hearty tomato soup topped with fluffy, buttery cheddar bay dumplings.
Ingredients
- For the Soup Base
- 43.5 oz canned diced tomatoes undrained
- 3 cups chicken stock
- 2 tbsp butter
- 1 chopped sweet onion
- 3 tbsp all-purpose flour
- 1 tsp sugar
- 3/4 tsp coarse salt
- 1/4 tsp ground black pepper
- For the Dumplings and Topping
- 1 packet 11 oz cheddar bay biscuit mix
- Water per biscuit mix package instructions
- 2 tbsp butter melted
Instructions
- Melt the butter in a large Dutch oven over medium heat. Add the chopped sweet onion and sauté until the pieces are soft and translucent.
- Sprinkle the all-purpose flour over the cooked onions and stir constantly for about two minutes to create a roux.
- Gradually whisk in the chicken stock to ensure a smooth consistency. Add the undrained diced tomatoes, sugar, coarse salt, and black pepper. Bring the liquid to a light boil, then reduce the heat to low and cover. Let the soup simmer for fifteen minutes.
- Prepare the dumpling dough in a separate bowl by mixing the biscuit packet with water and the included cheese according to the package directions.
- Remove the lid from the pot and drop rounded tablespoons of the dough onto the surface of the simmering soup.
- Replace the lid and steam the dumplings for ten to twelve minutes without opening the pot.
- Turn off the heat once the dumplings are set. Use a pastry brush to coat the tops of the hot dumplings with the melted butter before serving.
Notes
Keep the lid closed during the entire steaming process to ensure the dumplings rise properly and stay light. Use an immersion blender on the soup base before adding the dough if a smoother texture is preferred. Store any leftovers in an airtight container for up to three days, noting that the dumplings will absorb more broth as they sit.