When I first made this Tomato Soup with Cheddar Bay Dumplings recipe, I didn’t expect it to turn out this amazing. I was craving something comforting and cozy on a chilly evening, and this dish delivered. The soup itself is rich and flavorful, and those cheesy dumplings just make it feel like a full meal.
You can also enjoy similar Spicy Southwest Salad recipes for a fresh, zesty twist alongside it. I couldn’t wait to dig in, and now it’s one of my go‑to comfort meals. Trust me, you’re going to love every spoonful!
Ingredients
Here’s everything you’ll need to make this comforting dish. I’ve included why each ingredient matters and a few pro tips to get the best results!
For the soup base:
● 2 tablespoons unsalted butter – gives a rich flavor and helps sauté the veggies.
● 1 small sweet onion, diced – sweet onions add gentle sweetness without sharp bite.
● 3 cloves garlic, minced – fresh garlic brightens the soup (don’t substitute powdered garlic).
● 2 tablespoons all‑purpose flour – creates a roux to thicken the soup nicely.
● 2 cups chicken stock (low/no sodium works great) – keeps salt under control and adds depth.
● 2 (28 oz) cans peeled whole tomatoes (with juices) – the star of the soup; don’t drain!
● 1 teaspoon sugar – balances acidity from tomatoes (optional but helpful).
● 1 teaspoon salt – season to taste.
● ⅓ teaspoon black pepper – just enough to give a subtle spice.
For the dumplings:
● 11‑ounce box Cheddar Bay Biscuit mix – this gives us the savory, cheesy dumplings.
● ½ cup shredded cheddar cheese – fresh grated is best for gooey dumplings.
● ¼ cup melted butter – brushed on dumplings for that classic garlic‑butter finish.
Note: several serving
Variations
Want to tweak this recipe? Here are some tasty alternatives you can try:
● Dairy‑free option: Use dairy‑free biscuit mix and plant‑based cheese, with vegetable broth instead of chicken stock.
● Spicier kick: Add red pepper flakes or a splash of hot sauce into the soup base. You might also enjoy similar Slow Cooker Italian Chicken Sandwiches if you want a hearty meal.
● Herb boost: Stir in fresh basil, parsley, or a pinch of Italian seasoning at the end for extra flavor.
● Vegetarian: Replace chicken stock with rich vegetable broth — you won’t lose flavor!
Cooking Time
Here’s how long this recipe takes from start to delicious finish:
● Prep Time: 15 minutes
● Cooking Time: 35 minutes
● Total Time: 50 minutes
Equipment You Need
Here’s what you’ll use — and why it matters:
● Large soup pot – for sautéing veggies and simmering the soup.
● Wooden spoon – perfect for stirring without scratching your pot.
● Immersion blender (or regular blender) – for pureeing the tomato soup smooth.
● Measuring cups and spoons – to keep your ingredient amounts accurate.
● Pastry brush – to spread garlic butter on the dumplings once they’re cooked.
How to Make Tomato Soup with Cheddar Bay Dumplings Recipe
Prepare the Soup Base
I start by melting butter in my largest pot over medium heat. Then in go the diced onions; I cook them until they become soft and slightly translucent. Smelling that golden onion is one of my favorite parts — it smells like dinner already!
Add the Roux
Sprinkle the flour over the softened onions and garlic and stir constantly for about 1–2 minutes. This gets rid of the raw flour taste and helps the soup thicken beautifully once we add liquid.
Pour in Stock and Tomatoes
Slowly pour in the chicken stock while whisking so the roux dissolves into the liquid. Then I add the whole tomatoes (don’t drain them!), sugar, salt, and pepper — it’s starting to smell amazing now!
Blend the Soup
I use my immersion blender right in the pot to make the soup perfectly smooth — no chunks! If you don’t have one, just blend in batches with your regular blender and return it to the pot.
Make the Dumpling Dough
While the soup simmers gently, I prepare the Cheddar Bay biscuit dough according to package directions with added shredded cheddar. This dough will be thick and cheesy — exactly how dumplings should be!
Drop Dumplings into Soup
Using a spoon, I drop little dough mounds into the bubbling soup. Then cover and let them cook for about 10–12 minutes — don’t lift that lid! Let the steam do its magic.
Brush Garlic Butter and Serve
Finally, I whisk the melted butter with the seasoning packet and brush it on top of the dumplings for that signature Cheddar Bay kick. It’s such a tasty finish — you’ll want to lick the spoon!
Additional Tips for Making this Recipe Better
Here are a few things I learned that take this soup to the next level:
● If your tomatoes taste too acidic, that teaspoon of sugar balances it out perfectly.
● I always grate my own cheddar — pre‑shredded cheese has anti‑caking agents that don’t melt as smoothly.
● Resist peeking at the dumplings while they cook — steam is what makes them light and fluffy.
● Serve right away after brushing the garlic butter — the dumplings are best fresh!
How to Serve Tomato Soup with Cheddar Bay Dumplings Recipe
This soup looks as good as it tastes when served the right way. Ladle the warm tomato soup into deep bowls, making sure each portion gets a couple of fluffy dumplings on top. Garnish with freshly torn basil leaves or a sprinkle of parsley for a pop of green. I love placing a drizzle of extra garlic butter on top and pairing the bowl with crusty bread or a side salad — it makes the whole meal feel special.
Nutritional Information
Here’s a rough breakdown per serving — perfect if you’re tracking your macros:
● Calories: About 362 kcal per serving
● Protein: Around 9g — thanks to the cheese and stock
● Carbohydrates: Roughly 54g — mostly from tomatoes and dumplings
● Fat: Around 13g — from butter and cheese
Make Ahead and Storage
Refrigerating
This soup keeps wonderfully in the fridge for up to 3 days. I store it in an airtight container and reheat gently on the stove so the dumplings stay soft.
Freezing
If you want to freeze, it’s best to freeze the soup base only — dumplings don’t freeze well. Once thawed and warmed, just drop fresh dumplings right into the hot soup and cook as usual.
Reheating
When reheating leftovers, add a small splash of stock or water if the soup thickens too much. Low and slow heat keeps the flavors rich and prevents burning.
Why You’ll Love This Recipe
Here are just a few reasons this tomato soup has become a family favorite:
● Comfort in a Bowl: It’s like a warm hug on chilly days — filling and soothing to the soul.
● Easy One‑Pot Meal: Minimal cleanup and big flavor make it perfect for busy weeknights.
● Crowd‑Pleasing Twist: The cheesy dumplings make it unique and irresistible — even picky eaters ask for seconds!
● Flexible to Customize: You can easily adjust heat, herbs, or substitutions to fit your taste or diet.
● Great for Meal Prep: The base can be made ahead and reheated with fresh dumplings for dinner anytime.
If you’re looking for a cozy, satisfying meal that brings comfort with every spoonful, this Tomato Soup with Cheddar Bay Dumplings Recipe is one you’ll be making again and again!
Tomato Soup with Cheddar Bay Dumplings Recipe
Ingredients
Method
- I start by melting butter in my largest pot over medium heat. Then in go the diced onions; I cook them until they become soft and slightly translucent. Smelling that golden onion is one of my favorite parts — it smells like dinner already!
- Sprinkle the flour over the softened onions and garlic and stir constantly for about 1–2 minutes. This gets rid of the raw flour taste and helps the soup thicken beautifully once we add liquid.
- Slowly pour in the chicken stock while whisking so the roux dissolves into the liquid. Then I add the whole tomatoes (don’t drain them!), sugar, salt, and pepper — it’s starting to smell amazing now!
- I use my immersion blender right in the pot to make the soup perfectly smooth — no chunks! If you don’t have one, just blend in batches with your regular blender and return it to the pot.
- While the soup simmers gently, I prepare the Cheddar Bay biscuit dough according to package directions with added shredded cheddar. This dough will be thick and cheesy — exactly how dumplings should be!
- Using a spoon, I drop little dough mounds into the bubbling soup. Then cover and let them cook for about 10–12 minutes — don’t lift that lid! Let the steam do its magic.
- Finally, I whisk the melted butter with the seasoning packet and brush it on top of the dumplings for that signature Cheddar Bay kick. It’s such a tasty finish — you’ll want to lick the spoon!
Notes
- If your tomatoes taste too acidic, that teaspoon of sugar balances it out perfectly.
- I always grate my own cheddar — pre‑shredded cheese has anti‑caking agents that don’t melt as smoothly.
- Resist peeking at the dumplings while they cook — steam is what makes them light and fluffy.
- Serve right away after brushing the garlic butter — the dumplings are best fresh!