Description
Rich tomato soup simmered with onions and finished with fluffy cheddar bay dumplings for a hearty comfort food dinner.
Ingredients
Scale
- 43.5 oz canned diced tomatoes
- 2 tbsp butter
- 1 sweet onion, chopped
- 3 tbsp all-purpose flour
- 3 cups chicken stock
- 1 tsp sugar
- 3/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 11 oz cheddar bay biscuit mix
- 2 tbsp butter, melted
Instructions
- Melt butter in a large pot over medium heat.
- Add chopped onion and cook until translucent.
- Stir in flour and cook for 1 minute.
- Slowly pour in chicken stock while stirring.
- Add diced tomatoes and bring to a boil.
- Reduce heat and simmer with sugar, salt, and pepper.
- Prepare biscuit mix according to package directions.
- Drop spoonfuls of dough into simmering soup.
- Cover and cook until dumplings are cooked through.
- Brush dumplings with melted butter and serve hot.
Notes
- Keep soup at a gentle simmer while cooking dumplings.
- Avoid lifting the lid too often.
- Add extra stock if soup becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 55 mg