Creamy Tomato Soup with Cheddar Bay Dumplings
A rich and comforting tomato soup topped with tender cheddar bay dumplings for a cozy, satisfying meal. Creamy tomato flavors pair perfectly with buttery biscuit-style dumplings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Simmer
- Cuisine: American
- Diet: Halal
Ingredients
- 2 tablespoons butter
- 1 sweet white onion (chopped)
- 3 tablespoons flour
- 3 cups chicken broth
- 43.5 ounces diced tomatoes (undrained)
- 1 teaspoons sugar
- 3/4 teaspoons kosher salt
- 1/4 teaspoons black pepper
- 11 ounce package cheddar bay biscuit mix
- 2 tablespoons butter
Instructions
- In a large pot, melt butter over medium heat. Stir in onion and cook until translucent. Add flour and cook, stirring constantly, for 1 minute.
- While stirring, slowly pour in chicken broth and canned tomatoes. Stir until smooth, bring to a boil, then reduce heat to a simmer. Season with sugar, salt, and black pepper.
- If a smooth soup is desired, divide the soup into two portions and puree until smooth in a blender. Return soup to the pot and bring back to a simmer.
- Prepare biscuit mix as directed on the package and drop spoonfuls of the biscuit batter into the simmering soup until all the batter is used. Cover pot and cook for 15-20 minutes or until the dumplings are no longer doughy.
- Prepare the butter sauce using only 2 tablespoons of butter and the seasoning packet. Brush over the tops of the dumplings in the pot and serve.
Notes
- Blend the soup completely for a smoother texture or leave some tomato pieces for added texture.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
- Reheat gently, as dumplings may soften further when stored.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 1450 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 67 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 45 mg
