Description

This dish combines the classic flavors of tomato soup with a delightful, cheesy twist in the form of cheddar bay dumplings.

Ingredients

Scale

2 tbsp butter (for soup base)
1 chopped sweet onion
3 tbsp all-purpose flour
3 cups chicken stock
43.5 oz canned diced tomatoes (with liquid)
1 tsp sugar
3/4 tsp coarse salt
1/4 tsp black pepper
11 oz packet cheddar bay biscuit mix
2 tbsp butter (for dumpling topping)

Instructions

Start by melting 2 tablespoons of butter in a large pot over medium heat. Add the chopped sweet onion and sauté until it softens and turns translucent. Ensure you stir occasionally to avoid any burning. Add the all-purpose flour to the pot, stirring continuously for one minute until it forms a smooth paste. This step is crucial as it acts as the thickening agent for your soup, ensuring a luscious texture.
Once your base is ready, slowly incorporate the chicken stock and canned diced tomatoes. Stir thoroughly until the mixture is smooth. Bring the contents to a gentle boil before lowering the heat to simmer, allowing it to thicken. Season the soup with sugar, salt, and black pepper to enhance its natural flavors.
If you prefer a velvety texture, consider blending the soup in batches until smooth, returning it to the pot to keep warm over low heat. This step is optional but results in a creamier consistency.
Follow the instructions on the packet for preparing the cheddar bay biscuit mix. Once ready, drop spoonfuls of the dough directly into the simmering soup. Cover the pot and let the dumplings cook for 15-20 minutes. They should be fluffy and fully cooked through, absorbing the flavors of the soup as they cook.
In a separate small saucepan, melt the remaining 2 tablespoons of butter. Mix this with the seasoning packet included in the biscuit mix. Brush this butter mixture over the top of the cooked dumplings directly in the pot to give them a glossy, flavorful finish.
Ladle the soup into bowls, ensuring each serving includes some of the fluffy cheddar bay dumplings on top. Serve while hot to enjoy the full spectrum of flavors.

Notes

Ensure your onion is finely chopped to blend seamlessly into the soup base. If blending the soup, allow it to cool slightly to prevent burns from hot liquid. Blend in batches for safety. Monitor the dumplings closely as they cook; overcooking can result in soggy dumplings. You can substitute vegetable broth for a vegetarian version. Add nutritional yeast for a cheesy flavor without the cheddar bay mix.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soups

Nutrition

Calories: 320 per serving
Sodium: 850 mg per serving
Protein: 10 g per serving