I still remember chilly Saturdays in my mom’s kitchenwindows fogged up, something fragrant simmering on the stove. This Tomato Soup with Cheddar Bay Dumplings brings back that same cozy, nostalgic hugbut it’s going viral on Pinterest for a reason. It’s incredibly easy to make, full of rich flavor, and perfect for busy weeknights. With basic pantry staples and a clever biscuit mix shortcut, you’ll have a beautiful, comforting meal ready in under an hour.
This cozy tomato soup is creamy, tangy, and topped with fluffy cheddar dumplings that are like a mashup of a cheese puff and a savory biscuit. The recipe leans on convenient ingredients like canned diced tomatoes, buttermilk biscuit mix, and sharp cheddarno fancy prep required. Imagine the flavors of Red Lobster and your grandmother’s best soup pot in one delicious bowl. Full recipe details are just below!
Years ago in Texas, my aunt taught me how to make dumplings that floated like clouds. I’ve tested dozens of versions since, and this one finally nails that perfect texturelight, fluffy, never dense. I added a quiet twist to the batter that gives extra lift (scroll down to find out what it is!). Real pantry staples, real flavorno shortcuts on taste.
Why You’ll Love This Tomato Soup with Cheddar Bay Dumplings
Cozy nostalgia: The creamy tomato soup and fluffy dumplings are like a hug in a bowljust like grandma used to make, but with a modern twist.
Quick comfort: Ready in under an hour, it’s perfect for busy weeknights when you need something warm and satisfying.
Pantry-friendly: Made with canned tomatoes, a biscuit mix shortcut, and simple ingredients you probably already have on hand.
Beginner-friendly: No complicated stepsthis recipe is as straightforward as it is delicious.
Key Ingredients (and Why They Work)
Canned diced tomatoes: Provide bold, tangy flavor without needing fresh produce. The full can, juices included, adds richness to the soup.
Cheddar bay biscuit mix: The star of the dumplingsthese bring a savory, cheesy punch, with little effort on your part.
Sweet onion: Adds a subtle sweetness that balances the acidic notes of the tomatoes perfectly.
Chicken stock: Deepens the soup’s flavor and ties all the savory elements together.
Butter and flour: These work together as a roux to thicken the soup and give it that smooth, velvety texture.
Step-By-Step: How to Make Tomato Soup with Cheddar Bay Dumplings
Sauté the base: Melt 2 tablespoons of butter in a large heavy-bottomed pot over medium heat. Add 1 diced sweet onion and cook for 5–7 minutes until translucent. Sprinkle in 2 tablespoons of all-purpose flour and cook, stirring constantly, for another 2 minutes to form a light roux.
Add liquid love: Slowly whisk in 3 cups of chicken stock until smooth. Stir in two 14.5 oz cans of diced tomatoes (with juices). Bring to a boil, then reduce to a simmer. Add 1 teaspoon sugar, salt, and black pepper to taste. Simmer for 10 minutes, stirring occasionally.
Optional blending: If you prefer a smooth soup, carefully puree it with an immersion blender directly in the pot or transfer to a blender in batches. Return the soup to the pot and bring back to a gentle simmer.
Cheddar dumpling magic: Prepare biscuit mix according to package directions, stirring in 1 cup of shredded sharp cheddar and 1/4 teaspoon garlic powder for added flavor. Using a spoon, drop 1-inch dollops of dough directly into the simmering soup. Cover the pot with a lid and let the dumplings cook undisturbed for 15–20 minutes, until they puff up and a toothpick inserted comes out clean.
Final cheesy touch: Mix 1 tablespoon melted butter with the biscuit seasoning (often included in the Cheddar Bay mix) and brush over cooked dumplings before serving for that iconic Red Lobster-style flavor.
Pro Tips and Troubleshooting
Sticky dumpling dough? Use a spoon dipped in cold water to easily scoop and drop the batter into the soup without sticking.
Soup too tangy? A pinch more sugar or a splash of heavy cream can mellow the acidity and balance flavors.
Dumplings undercooked? Cut into oneit should be dry and fluffy inside, not wet or doughy. Cook a few minutes longer if needed, covered.
Storage and Reheating Tips
This recipe is perfect for prepping ahead or storing leftovers. Here’s how to make the most of it:
Storage Method
How To
How Long
Refrigerator
Cool completely, then store soup and dumplings in an airtight container.
Up to 3 days
Freezer
Freeze the soup base without dumplings in a freezer-safe container. Make fresh dumplings when serving.
Up to 3 months
Reheating
Warm the soup gently on the stove over low heat. If frozen, thaw overnight first. Add new dumplings if needed.
Reheat as needed
Serving Suggestions
Serve with a crisp green salad and balsamic vinaigrette for a balanced meal.
Doubling the recipe feeds a family or party crowdadd a side of warm crusty bread for dipping.
Add a dollop of sour cream or a sprinkle of chopped chives for a flavorful garnish.
Final Timing Breakdown
Step
Time Needed
Prepare soup base
10–15 minutes
Simmer soup
10 minutes
Cook dumplings
15–20 minutes
Total
40–45 minutes
Expert Insight: Elevating Comfort Food with Texture
Tomato soup with cheddar bay dumplings combines creamy, tangy tomato broth with rich, cheesy dumplings, creating a satisfying contrast in texture and flavor. The cheddar adds depth and a subtle sharpness, enhancing the soup’s warmth and making each bite more indulgent without overpowering the fresh tomato base.
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The Long Road to My Tomato Soup with Cheddar Bay Dumplings
Getting this tomato soup and dumpling combo just right took a few triesthere was the batch with dumplings that collapsed and another where the broth felt too thin. I tweaked ratios, added more cheddar, and played with the biscuit mix until it finally clicked. Now, the soup is silky, the dumplings rise like clouds, and the end result tastes like something your grandma would serveonly easier.
FAQs ( Tomato Soup with Cheddar Bay Dumplings )
How do I store leftover soup?
Cool the soup to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Reheat gently on the stove to keep dumplings from breaking apart.
Can I make this dish ahead of time?
This recipe can be prepared a day in advance by making the soup base and dumplings separately. Keep them refrigerated and combine only when reheating. This method preserves the dumplings’ texture and saves time on busy days.
Are there any ways to make it spicier?
To add some heat, incorporate a pinch of cayenne pepper or diced jalapenos while cooking the soup. You can also top servings with hot sauce or spicy tortilla strips for a fiesta chicken soup recipes twist that complements the creamy dumplings well.
What is the best way to reheat it?
Reheat gently on the stove over low to medium heat, stirring occasionally to avoid sticking. Avoid high heat as it can break down the dumplings. If frozen, thaw overnight in the fridge before warming for best results.
Can I substitute the cheddar in the dumplings?
Yes, you can substitute cheddar with Monterey Jack or a mild Colby cheese for a different but still delicious flavor. Just choose a cheese that melts well to keep the dumplings tender and flavorful in the dish.
Conclusion
This Tomato Soup with Cheddar Bay Dumplings comes together effortlessly in under an hour, blending rich tomato base with fluffy, buttery cheddar dumplings that delight with every bite. It’s pure comfort made easyideal for chilly nights, Sunday dinners, or a quick gluten of reassurance after a long day.
Customize with your favorite cheese, toss in chopped herbs like thyme or rosemary for added fragrance, or blend the soup smooth if that’s your style. Dumplings really shine fresh, but leftovers reheat beautifully with a quick splash of brothand that final butter-brush trick right before serving brings all the goodness.
Try it, savor it, and tell me how it goesyour kitchen deserves more moments like this. Share your photos, pass it on to friends, and keep these cozy wonders alive at the dinner table!
Yesica Andrews
Tomato Soup with Cheddar Bay Dumplings: Easy and Delicious
This Tomato Soup with Cheddar Bay Dumplings is a comforting and flavorful dish that combines a rich, savory tomato base with cheesy, fluffy dumplings. Perfect for an easy weeknight meal, it brings together the best of Tomato Soup with Cheddar Bay Dumplings, Tortilla Soup Stove Top, and is mindful of Chicken Tortilla Soup Calories. Enjoy a delicious twist on classic soup dishes, merging the comforting warmth of Soups Chicken and the irresistible taste of Fiesta Chicken Soup Recipes.
In a large pot, melt 2 tbsp butter over medium heat.
Add chopped onion and cook until translucent.
Stir in 3 tbsp flour and cook for 1 minute to form a roux.
Slowly pour in 3 cups chicken stock and canned tomatoes while stirring.
Bring to a boil, then reduce heat to simmer.
Season with 1 tsp sugar, 3/4 tsp salt, and 1/4 tsp black pepper.
Optional: Divide soup and puree half or all to desired smoothness, then return to pot.
Prepare cheddar bay biscuit mix according to package directions.
Drop spoonfuls of biscuit batter into simmering soup.
Cover and cook 15-20 minutes until dumplings are cooked through.
Remove from heat.
Melt 2 tbsp butter and mix with seasoning packet from biscuit mix.
Brush butter mixture over dumplings.
Serve hot and enjoy!
Notes
For a smoother texture, fully puree the soup before adding dumplings. Leftovers store well in the refrigerator for up to 3 days. Reheat gently to keep dumplings soft.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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