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