Description
A cozy, comforting soup featuring a silky tomato base topped with fluffy, cheesy Cheddar Bay dumplings. Perfect for chilly nights, busy weeknights, or whenever you crave a warm, satisfying meal that feels like a hug in a bowl.
Ingredients
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2 tablespoons (28 g) butter
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1 sweet onion (approx. 150 g), chopped
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3 tablespoons (24 g) all-purpose flour
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3 cups (710 ml) chicken stock
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43.5 ounces (1233 g) canned diced tomatoes, with liquid
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1 teaspoon (4 g) sugar
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¾ teaspoon (4.5 g) coarse salt
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¼ teaspoon (0.5 g) ground black pepper
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11-ounce (312 g) packet cheddar bay biscuit mix
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2 tablespoons (28 g) butter (for butter sauce)
Instructions
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In a large pot over medium heat, melt 2 tablespoons butter. Add chopped onion and sauté until translucent, about 5 minutes.
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Sprinkle in flour and stir constantly for 1 minute to form a light roux.
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Gradually pour in chicken stock and diced tomatoes with their juice, stirring until smooth.
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Bring to a boil, then reduce to a simmer. Add sugar, salt, and pepper. Simmer 10–15 minutes.
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Blend soup in batches until smooth, then return to pot and simmer gently.
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Prepare biscuit mix according to package instructions.
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Drop spoonfuls of batter into simmering soup. Cover and steam 15–20 minutes until dumplings are cooked through.
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Melt 2 tablespoons of butter and mix with the seasoning packet. Brush over dumplings before serving.
Notes
Stir constantly when adding stock and tomatoes to avoid lumps.
Steam dumplings fully—avoid lifting the lid too often.
Thin soup with extra stock or water if too thick after blending.
Add cream or butter at the end for richness.
Adjust salt based on stock saltiness.
Keep dumplings tablespoon-sized to ensure they cook through.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American