Tomato Soup with Cheddar Dumplings

This hearty tomato soup with cheddar bay dumplings has become my go-to comfort meal when the weather turns crisp. The velvety tomato base pairs perfectly with fluffy, cheesy dumplings that soak up all the delicious flavors while adding a satisfying texture contrast.

I first created this recipe during a particularly rainy weekend when my family was craving something warm and comforting. What started as an experiment with leftover biscuit mix has now become our most requested Sunday dinner throughout fall and winter.

Ingredients

• Butter for creating a rich foundation and developing flavor
• Sweet onion adds natural sweetness that balances the acidity of tomatoes
• All purpose flour works as a thickening agent for the perfect soup consistency
• Chicken stock provides depth of flavor but vegetable stock works well for a vegetarian version
• Canned diced tomatoes with their liquid give that classic tomato flavor without the work of fresh tomatoes
• Sugar helps balance the acidity of the tomatoes for a more rounded flavor
• Salt and pepper for essential seasoning that brings all flavors together
• Cheddar bay biscuit mix creates the most amazing dumplings with minimal effort
• Additional butter for the final dumpling topping that makes this dish truly special

Step-by-Step Instructions

Create the Flavor Base

Melt butter in a large pot over medium heat until it begins to foam. Add your chopped sweet onion and cook for 5 to 7 minutes until translucent and just beginning to turn golden at the edges. This slow cooking process releases the natural sweetness of the onions.

Form the Roux

Sprinkle flour over the cooked onions and stir continuously for a full minute. The mixture will look paste like and slightly golden. This step is crucial for thickening your soup properly and avoiding any floury taste in the final product.

Build the Soup Base

Slowly pour in your chicken broth while whisking constantly to prevent lumps from forming. Add the canned tomatoes with their juice and stir until completely incorporated. Bring this mixture to a gentle boil before reducing to a simmer. Season with sugar to balance acidity plus salt and pepper to taste. Allow the flavors to meld for about 10 minutes.

Smooth the Texture

For a silky smooth soup texture work in batches transferring portions to a blender. Never fill your blender more than halfway with hot liquid and always secure the lid with a kitchen towel to prevent burns. Pulse several times before blending until completely smooth. Return the pureed soup to your pot and bring back to a gentle simmer.

Prepare the Dumplings

Follow the package directions for the cheddar bay biscuit mix creating a slightly sticky dough. Using a tablespoon measure drop rounded portions directly into the simmering soup leaving space between each dumpling as they will expand considerably during cooking.

Steam the Dumplings

Cover the pot with a tight fitting lid to trap steam which cooks the dumplings from above while the simmering soup cooks them from below. Avoid the temptation to peek for at least 15 minutes as releasing steam will increase cooking time. The dumplings are done when they feel firm to the touch and a toothpick inserted comes out clean.

Finish with Butter Sauce

Melt the remaining butter in a small bowl and stir in the seasoning packet that comes with the biscuit mix. Gently brush this flavorful butter over the cooked dumplings just before serving for that authentic cheddar bay experience.

Bookmark

I particularly love using fire roasted diced tomatoes in this recipe when I can find them. The slight smokiness adds an incredible depth that reminds me of the tomato soup my grandmother would make after roasting garden tomatoes over an open flame each harvest season.

Make Ahead Options

This soup base can be prepared up to three days in advance and stored in the refrigerator. When ready to serve simply reheat the soup to a simmer before adding the dumpling batter. The soup actually improves after a day as the flavors have more time to develop and meld together creating an even richer taste profile.

Serving Suggestions

While this soup is certainly hearty enough to stand alone as a complete meal there are several accompaniments that pair beautifully with it. A simple green salad dressed with a light vinaigrette provides a fresh contrast to the rich soup. For a more substantial meal consider serving smaller portions as a first course before a simple roasted chicken main. During tomato season I love to garnish each bowl with a spoonful of fresh diced tomatoes and a few leaves of basil for brightness.

Dietary Modifications

This versatile recipe can be adapted for various dietary needs without sacrificing flavor. For a vegetarian version substitute vegetable broth for the chicken stock. Those avoiding dairy can use olive oil instead of butter for the base though the dumplings would require more significant modification. Gluten free options include using a one to one gluten free flour blend for the roux and seeking out a gluten free biscuit mix for the dumplings or making a simple gluten free drop biscuit from scratch.

Recipe Q&A

→ Can I make this tomato soup ahead of time?

Yes, you can prepare the tomato soup base up to 2 days ahead and refrigerate it. When ready to serve, reheat the soup to a simmer before adding the dumpling batter. The dumplings are best made fresh just before serving for optimal texture and flavor.

→ Is there a vegetarian alternative to the chicken stock?

Absolutely! You can substitute vegetable broth for the chicken stock for a vegetarian version. The flavor profile will be slightly different but equally delicious, and the dumplings will still cook perfectly in the vegetable-based soup.

→ What can I substitute for cheddar bay biscuit mix?

If you can't find cheddar bay biscuit mix, you can make a homemade version by combining 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/3 cup cold butter (cut into pieces), and 1 cup shredded cheddar cheese. Mix dry ingredients, cut in butter, add cheese, then stir in 3/4 cup milk to form a dough.

→ How do I know when the dumplings are fully cooked?

The dumplings are done when they're no longer doughy in the center, which typically takes 15-20 minutes of covered cooking. You can test one by inserting a toothpick - it should come out clean or with a few crumbs, but not wet. The dumplings will also look puffy and slightly firm when done.

→ Can I freeze leftover tomato soup with dumplings?

The tomato soup base freezes beautifully for up to 3 months, but the dumplings are best enjoyed fresh. If freezing leftovers, consider removing the dumplings and freezing only the soup. When reheating, make a fresh batch of dumplings to add to the thawed and heated soup.

→ What sides pair well with this soup?

This hearty soup works wonderfully with a simple green salad dressed with vinaigrette for contrast. A side of crusty bread is also nice, though the dumplings already provide the starchy component. For a more substantial meal, roasted vegetables like asparagus or Brussels sprouts make excellent accompaniments.