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Tomato Soup with Cheddar Bay Dumplings Recipe
Ben Carraoli

Tomato Soup with Cheddar Bay Dumplings Recipe

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • ● 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.
  • ● 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.

Method
 

  1. 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!
  2. 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.
  3. 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!
  4. 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.
  5. 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!
  6. 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.
  7. 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!