Name: Creamy Tomato Soup with Cheddar Bay Dumplings
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons butter; 1 sweet white onion, chopped; 3 tablespoons all‑purpose flour; 3 cups chicken broth; 43.5 ounces canned diced tomatoes (undrained); 1 teaspoon sugar; ¾ teaspoon kosher salt; ¼ teaspoon black pepper; 11‑ounce package Cheddar Bay biscuit mix; 2 tablespoons butter (for brushing dumplings)

A cozy, comforting tomato soup thickened into a velvety base and topped with fluffy, cheesy Cheddar Bay dumplings—this one-pot meal wraps everything I love about comfort food into a single bowl. It’s rich, savory, and packed with classic flavors that never disappoint.

Why You’ll Love This Recipe

I love how this recipe transforms a simple tomato soup into a hearty, filling dish that doesn’t require anything else on the side. The dumplings—made from Cheddar Bay biscuit mix—cook right on top of the simmering soup, soaking in all those delicious flavors. It’s warm, rich, and perfect for chilly evenings. Best of all, I only need one pot to make it, which means less cleanup after a satisfying meal.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons butter
1 sweet white onion, chopped
3 tablespoons all-purpose flour
3 cups chicken broth
43.5 ounces canned diced tomatoes (undrained)
1 teaspoon sugar
¾ teaspoon kosher salt
¼ teaspoon black pepper
11-ounce package Cheddar Bay biscuit mix
2 tablespoons butter (for brushing dumplings)

directions

I start by melting the butter in a large pot over medium heat, then I add the chopped onion and cook until it becomes translucent.
I stir in the flour and keep stirring for about a minute to get rid of that raw flour taste.
I gradually pour in the chicken broth and add the undrained tomatoes, stirring everything together until smooth. I bring it to a boil, then lower the heat to simmer. I season with sugar, salt, and pepper.
If I want a smoother texture, I carefully blend the soup using an immersion blender (or blend in batches), then I return it to the pot and bring it back to a simmer.
I prepare the Cheddar Bay biscuit mix as instructed on the package to make the dumpling dough.
I drop spoonfuls of the dough into the simmering soup, making sure they’re spaced apart so they can expand properly.
I cover the pot and let the dumplings steam for 15–20 minutes, until they’re fluffy and cooked through.
While they cook, I melt 2 tablespoons of butter and mix in the seasoning packet from the biscuit mix. I brush this over the tops of the dumplings.
I serve the soup hot, ladling dumplings and broth into bowls.

Servings and timing

This recipe yields 6 servings.
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour

Variations

When I’m craving something creamier, I stir in a splash of heavy cream after blending the soup. I also like experimenting with herbs—parsley and basil give it freshness, while smoked paprika adds a deeper warmth. For a vegetarian version, I simply swap the chicken broth for vegetable broth. I can also add greens like spinach or kale to boost the nutrition.

storage/reheating

I find that the soup base stores beautifully in the fridge for up to 4 days. I keep the dumplings separate if possible, as they can get soggy when stored in the soup. When reheating, I gently warm the soup on the stovetop or in the microwave. If I froze the base, I thaw it overnight and add fresh dumplings before serving.

FAQs

How can I make the soup thicker?

I like to blend the soup for a smoother and thicker consistency. Adding a little cream or reducing the broth can also help make it richer.

Can I use fresh tomatoes instead of canned?

Yes, I can substitute fresh tomatoes—about 5 to 6 cups chopped and peeled—but I make sure to simmer them longer to break them down fully.

Do I have to use Cheddar Bay biscuit mix?

It’s my favorite for flavor, but I can use any biscuit or dumpling mix I prefer. I just make sure to season the dough well.

Can I freeze the leftovers?

I freeze the soup base without the dumplings. When I’m ready to eat, I reheat the soup and add freshly cooked dumplings for best texture.

What’s the best way to reheat the dumplings?

I reheat them gently in the soup over low heat or microwave them with a damp paper towel to keep them soft.

Conclusion

This creamy tomato soup with Cheddar Bay dumplings is everything I want in a comforting meal—easy to make, full of flavor, and incredibly satisfying. It’s a warm hug in a bowl, and perfect for cozy nights in.