Description
A cozy, comforting tomato soup thickened into a creamy base and topped with soft, cheesy Cheddar Bay dumplings for a satisfying one-pot meal.
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)
Instructions
- In a large pot, melt 2 tbsp butter over medium heat. Add chopped onion and cook until translucent.
- Stir in the flour and cook, stirring constantly, for about 1 minute to eliminate raw flour flavor.
- Slowly pour in the chicken broth and add the undrained diced tomatoes; stir until smooth. Bring to a boil, then reduce heat to a simmer. Season with sugar, salt, and black pepper.
- If you prefer a smooth soup, carefully puree using an immersion blender (or blend in batches), then return to the pot and bring back to a simmer.
- Prepare the Cheddar Bay biscuit mix according to package directions to form the dumpling dough.
- Drop spoonfuls of the dumpling dough into the simmering soup, spacing them out so they can expand.
- Cover the pot and let the dumplings steam-cook for 15–20 minutes, or until they are fluffy and no longer doughy.
- Meanwhile, melt 2 tbsp butter and stir in the seasoning packet from the biscuit mix. Brush this garlic-butter mixture over the tops of the cooked dumplings.
- Ladle soup and dumplings into bowls and serve hot.
Notes
- For extra richness, stir in a splash of cream after blending the soup.
- Enhance flavor by adding herbs like parsley, basil, or a pinch of smoked paprika.
- Do not lift the lid while the dumplings are cooking—steam is crucial for fluffiness.
- To make it vegetarian, substitute vegetable broth for chicken broth.
- Leftover soup base (without dumplings) freezes well; reheat and add fresh dumplings when ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 353 kcal
- Sugar: 12 g
- Sodium: 1471 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: —
- Trans Fat: —
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 21 mg
