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Tomato Soup with Cheddar Bay Dumplings Recipe

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3.8 from 10 reviews

This comforting Tomato Soup with Cheddar Bay Dumplings combines a rich, smooth tomato base with fluffy cheddar biscuit dumplings reminiscent of the popular Cheddar Bay Biscuits. Perfect for a cozy meal, the soup features savory sautéed onions and garlic, blended tomatoes, and tender dumplings topped with a flavorful garlic herb butter glaze.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

For the Soup:

  • 2 Tablespoons unsalted butter
  • 1 small sweet onion, diced
  • 3 cloves garlic, minced
  • 2 Tablespoons all-purpose flour
  • 2 cups chicken stock (can use low or no sodium)
  • 2 (28 ounce) cans peeled whole tomatoes (do not drain)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ⅓ teaspoon black pepper

For Dumplings:

  • 11 ounce box Cheddar Bay Biscuit mix
  • ½ cup shredded cheddar cheese
  • ¼ cup melted butter (plus additional ¼ cup melted butter for garlic herb butter packet)

Instructions

  1. Sauté Aromatics: Melt 2 tablespoons of unsalted butter in a large pot over medium heat. Add the diced sweet onion and cook for about 5 minutes, stirring occasionally until the onion is softened and translucent.
  2. Add Garlic: Stir in the minced garlic cloves and cook for an additional 1 minute until fragrant, taking care not to burn the garlic.
  3. Make Roux: Sprinkle the all-purpose flour over the onion and garlic mixture, stirring constantly. Cook for 1-2 minutes to eliminate the raw flour taste and to form a light roux.
  4. Add Liquids and Tomatoes: Slowly pour in the chicken stock while whisking continuously to blend the roux into the liquid smoothly. Add the canned whole peeled tomatoes (with juice), sugar, salt, and black pepper. Stir well to combine all ingredients.
  5. Blend Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, blend the soup in batches in a regular blender and return it to the pot. Then, bring the soup to a gentle simmer over low heat.
  6. Prepare Dumpling Dough: While the soup simmers, prepare the biscuit dough according to the Cheddar Bay Biscuit mix package directions, folding in the ½ cup shredded cheddar cheese. Set aside the seasoning packet and melted butter for later use.
  7. Add Dumplings to Soup: Drop spoonfuls of the biscuit dough into the simmering soup. Cover the pot with a lid and allow the dumplings to cook for 10-12 minutes, or until they are fully cooked through and no longer doughy in the center. Cooking time may vary; check dumpling doneness by texture rather than time alone.
  8. Make Garlic Herb Butter: In a small bowl, combine the garlic herb butter seasoning packet from the biscuit mix with ¼ cup melted butter, mixing well.
  9. Finish Dumplings: Brush the garlic herb butter mixture generously over the tops of the cooked dumplings. Optionally, pour any remaining melted butter into the soup and stir gently to add extra richness.
  10. Garnish and Serve: Garnish the soup with fresh parsley or basil for added flavor and a pop of color. Serve warm and enjoy this hearty, flavorful meal.

Notes

  • Use low or no sodium chicken stock if you want to control the salt level in the soup.
  • When cooking the dumplings, ensure the soup simmers gently to avoid breaking apart the dumplings.
  • The garlic herb butter packet is included in the biscuit mix box; it adds signature flavor to the dumplings.
  • Check dumpling doneness by cutting into one to ensure it is fully cooked and not doughy.
  • This soup pairs well with a light green salad or crusty bread for a complete meal.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://avascooking.com/tomato-soup-with-cheddar-bay-dumplings-recipe/