Tomato Soup with Cheddar Dumplings (Print Version)
Rich tomato soup topped with fluffy cheddar bay dumplings - the ultimate comfort food for cozy evenings and chilly weather.
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons butter
02 -
1 sweet onion, chopped
03 -
3 tablespoons all-purpose flour
04 -
3 cups chicken stock
05 -
43.5 ounces canned diced tomatoes, with liquid
06 -
1 teaspoon sugar
07 -
3/4 teaspoon coarse salt
08 -
1/4 teaspoon ground black pepper
→ Dumplings
09 -
11-ounce packet cheddar bay biscuit mix
10 -
2 tablespoons butter
# Steps:
01 -
In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent. Stir in flour and cook for 1 minute, stirring constantly to form a roux.
02 -
Slowly pour in chicken broth and canned tomatoes while stirring continuously until mixture is smooth. Bring to a boil, then reduce heat to a simmer. Season with sugar, salt, and black pepper.
03 -
For a smoother consistency, divide the soup into two portions and puree each separately in a blender. Return pureed soup to pot and bring back to a simmer.
04 -
Prepare the biscuit mix according to package directions. Drop spoonfuls of batter into the simmering soup until all batter is used.
05 -
Cover pot and cook for 15-20 minutes or until dumplings are completely cooked through and no longer doughy.
06 -
Melt 2 tablespoons of butter and mix with the seasoning packet provided in the biscuit mix. Drizzle over soup before serving.
# Notes:
01 -
This soup is perfect for chilly days and makes excellent leftovers.
02 -
For a vegetarian version, substitute vegetable stock for chicken stock.