If ever there was a dish that felt like a warm hug in a bowl, this is it. This tomato soup is smooth, flavorful, and nostalgic—but what really takes it over the top? Fluffy, buttery cheddar bay dumplings floating on top. It’s comfort food at its finest, perfect for rainy days, sick days, or just when you need a little edible love.

Classic tomato soup gets an upgrade with a silky texture and deep flavor, thanks to a slow simmer of onions, chicken stock, and diced tomatoes. But the real magic is dropping spoonfuls of biscuit dough right into the pot, letting the dumplings steam to pillowy perfection.

Why You’ll Love This Tomato Soup

This isn’t your average soup. The cheddar bay dumplings bring rich, cheesy flavor and soft, biscuit-like bites that soak up the tomato goodness. It’s easy, cozy, and fast enough for a weeknight win. Whether you’re craving comfort food or exploring new cozy recipes, this one checks all the boxes.

Ingredients You’ll Need

2 tbsp butter
1 chopped sweet onion (about 150 g)
3 tbsp all-purpose flour
3 cups chicken stock
43.5 oz canned diced tomatoes (with liquid)
1 tsp sugar
¾ tsp coarse salt
¼ tsp ground black pepper
11 oz packet cheddar bay biscuit mix
2 tbsp butter (for dumplings)

How to Make Tomato Soup with Cheddar Bay Dumplings

Start with the base: In a large pot, melt butter over medium heat. Sauté onions until translucent (5–7 minutes).
Make the roux: Stir in flour and cook 1 minute, stirring constantly.
Add liquids: Slowly whisk in chicken stock to dissolve the roux.
Simmer the soup: Add tomatoes (with liquid), sugar, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.
Prep dumplings: While soup simmers, prepare dumpling dough using biscuit mix and melted butter.
Add dumplings: Drop spoonfuls of dough into simmering soup. Cover and steam for 15 minutes until fluffy and cooked through.
Serve: Ladle into bowls and top with herbs if you like.

Tips for Soup + Dumpling Perfection

Don’t overmix the dumpling dough—a light hand keeps them tender.
Cover the pot tightly while steaming so the dumplings cook evenly.
If you prefer a smoother soup, you can blend the base before adding dumplings.

My Go-To Comfort Food Story

This soup started as a quick weeknight meal and quickly turned into a family favorite. The first time I dropped those biscuit dumplings into the pot, the kids hovered over the stove like it was a magic trick. Now, it’s our top request whenever someone needs a little extra coziness.

What to Serve with Tomato Soup

Honestly, this soup stands on its own thanks to the hearty dumplings. But if you’re feeling extra, pair it with a green salad, roasted veggies, or even a grilled cheese for double the comfort. A little hot sauce on top never hurts either.

How to Store and Reheat

Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to keep the dumplings soft and prevent scorching. You can also freeze the soup (without dumplings) and add fresh ones when reheating.

Tomato Soup FAQs

Can I use fresh tomatoes?

Yes! Roast them first for extra flavor, then blend and sub in for canned.

Are the dumplings cheesy?

Yes! The biscuit mix has cheddar built in, giving each dumpling that craveable flavor.

Can I add protein?

Definitely. Stir in shredded chicken or cooked sausage before dropping the dumplings.

The Cosy Bowl You Didn’t Know You Needed

This tomato soup with cheddar bay dumplings is more than just a meal—it’s a whole mood. Rich, comforting, and ridiculously easy to make, it deserves a spot in your regular rotation. Trust me, once you try dumplings in soup, there’s no going back.

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Best Tomato Soup with Cheddar Bay Dumplings

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Author: Olivia Hartwellen
Total Time: 45 minutes
Yield: 4–6 servings 1x

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Description

This Tomato Soup with Cheddar Bay Dumplings is the ultimate cozy combo. Silky, rich tomato soup simmered with onions and chicken stock forms the comforting base, while fluffy cheddar-filled biscuit dumplings are dropped straight into the pot for a one-bowl comfort food dream. Ready in under an hour, this is the kind of meal that feels like a hug in every spoonful.

Ingredients

Scale

2 tbsp butter
1 sweet onion, chopped (about 150 g)
3 tbsp all-purpose flour
3 cups chicken stock
43.5 oz canned diced tomatoes (with liquid)
1 tsp sugar
¾ tsp coarse salt
¼ tsp ground black pepper
11 oz packet cheddar bay biscuit mix
2 tbsp butter (for dumplings)

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Instructions

Sauté Onion: Melt butter in a large pot over medium heat. Add chopped onion and cook until soft and translucent, 5–7 minutes.
Make Roux: Stir in flour and cook for 1 minute, stirring constantly.
Add Broth: Slowly whisk in chicken stock until smooth and thickened slightly.
Simmer Soup: Add diced tomatoes with liquid, sugar, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.
Prepare Dumplings: In a separate bowl, prepare dough according to biscuit mix instructions, mixing in melted butter.
Cook Dumplings: Drop spoonfuls of the dough into the simmering soup. Cover the pot with a lid and let dumplings steam for 15 minutes until fluffy and cooked through.
Serve: Ladle soup and dumplings into bowls and garnish with herbs if desired.

Notes

Be gentle with the dumpling dough to keep it tender and airy.

Use an immersion blender on the soup base before adding dumplings for a smoother texture.

Dumplings will continue to thicken the soup as they sit.

For extra richness, stir in a splash of cream just before serving.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soups
Method: Simmering, Steaming
Cuisine: American

Best Tomato Soup with Cheddar Bay Dumplings: The Ultimate Cozy Combo