Introduction
There’s something deeply soothing about a warm bowl of tomato soup—its bright, tangy notes and velvety texture feel like a hug in a bowl. When you combine that classic comfort with pillowy cheddar-bay–style dumplings, you get a dish that feels indulgent, homey, and just a little nostalgic. It’s one of those recipes that takes you back to rainy afternoons or cozy dinners, but it’s elevated by the savory, cheesy dumplings that float on top.
The magic happens when you simmer a rich tomato base—onions cooked in butter, thickened with a roux, then enriched with tomatoes and broth—and then steam cheesy biscuit dough right in the pot. As the dumplings cook, they soak in the warm tomato flavor and puff up light and fluffy, locking in that distinctive cheddar-bay herby taste. When you brush them with buttery seasoning at the end, they become glossy, flavorful, and utterly irresistible.
This is the kind of recipe that feeds not just your hunger, but your spirit: cozy, satisfying, and just a little bit playful. Whether you’re feeding a family, making a big pot to warm you all week, or inviting friends over for a relaxed dinner, this Tomato Soup with Cheddar Bay Dumplings delivers comfort in every spoonful.
Why You’ll Love This Recipe
- Cozy and filling — hearty tomato soup meets soft, cheesy dumplings
- Simple pantry ingredients — mostly staples plus a cheddar biscuit mix
- No-fuss cooking — the dumplings cook right in the pot
- Kid-friendly — the cheesy dumplings are always a hit
- Comfort food elevated — feels special without being complicated
- Great for leftovers — reheat easily, though dumplings are best fresh
Ingredients
- 2 tablespoons unsalted butter
- 1 medium sweet onion, finely chopped
- 3 tablespoons all-purpose flour
- 3 cups chicken (or vegetable) stock
- 1 × 28 oz (about 800g) can diced tomatoes, with their juice
- 1 teaspoon granulated sugar (to balance acidity)
- ¾ teaspoon coarse salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper
- 1 packet (about 300 g) cheddar biscuit mix (such as Cheddar Bay–style)
- 2 tablespoons unsalted butter (melted, for finishing dumplings)
- Optional: extra shredded cheddar, chopped parsley or chives for garnish
Instructions
- Make the soup base
- In a large, heavy-bottomed pot, melt 2 tablespoons of butter over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Sprinkle in the flour and stir constantly for about 1 minute, forming a roux that will help thicken the soup.
- Add liquids and tomatoes
- Gradually pour in the chicken (or vegetable) stock, whisking to prevent lumps.
- Add the canned diced tomatoes with their juice, then stir in the sugar, salt, and pepper.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld.
- (Optional) Blend for smoothness
- If you prefer a smooth soup, carefully use an immersion blender to puree the soup in the pot. Alternatively, transfer in batches to a blender.
- Return the soup to the pot and keep it at a gentle simmer.
- Prepare the dumplings
- While the soup simmers, mix the cheddar biscuit mix according to package instructions to form a soft, sticky dough.
- If you want, stir in a handful of extra shredded cheddar or some chopped parsley or chives for even more flavor.
- Cook the dumplings in the soup
- Use a spoon to drop generous spoonfuls of the biscuit dough directly into the simmering soup, spacing them out to give room for expansion.
- Cover the pot with a tight-fitting lid and let the dumplings cook (steaming, not boiling) for 15–20 minutes, until they’re puffed up and fully cooked inside. Try not to lift the lid while they cook, so the steam stays inside.
- Finish with butter seasoning
- Melt the remaining 2 tablespoons of butter and, if your biscuit mix has a seasoning packet, stir that in.
- Gently brush or spoon this seasoned butter over the tops of the cooked dumplings right in the pot. This gives them that classic “Cheddar Bay” garlic-herb finish.
- Serve
- Ladle the soup into bowls, making sure each serving has a few dumplings.
- Garnish with extra shredded cheddar or fresh herbs, if desired. Serve hot and enjoy!
You Must Know (Helpful Tips)
- Use a heavy pot so the soup doesn’t scorch while simmering.
- Stir constantly when adding flour so the roux cooks evenly without burning.
- When blending, let the soup cool slightly before using a blender to avoid splatters.
- Be gentle when dropping dumplings into the soup — spoon them carefully rather than dumping.
- For best dumpling texture, don’t lift the lid while they cook; steam is what makes them airy.
- Brush the mith butter seasoning just before serving to maintain its flavor and gloss.
Storage Tips
- Refrigerator: Store leftover soup and dumplings in an airtight container for up to 3 days.
- Reheating: Reheat gently on the stove over low heat. If the dumplings soak up too much liquid, you can thin the soup with a splash of stock.
- Freezing: It’s best to freeze the soup base without the dumplings. Freeze in a freezer-safe container for up to 2 months. Thaw, reheat, and make fresh dumplings when you’re ready to serve.
Ingredient Substitutions
- Stock: Use vegetable broth instead of chicken for a vegetarian version.
- Tomatoes: Swap canned diced tomatoes for crushed tomatoes or a mix of crushed and diced for a slightly thicker texture.
- Biscuit mix: If you don’t have a Cheddar Bay biscuit mix, use a plain biscuit mix and stir in ½–¾ cup’s worth of shredded cheddar + a pinch of garlic powder + dried parsley.
- Butter: Use salted butter if needed, but adjust the added salt in the soup accordingly.
- Herbs: Add fresh basil, thyme, or chives to the soup for an aromatic twist.
Serving Suggestions
- Serve with a crusty bread or grilled cheese on the side — perfect for dipping.
- Pair with a simple green salad, dressed in olive oil and lemon, to balance the richness.
- Offer a splash of cream or sour cream on top of each bowl for extra creaminess.
- For an extra hit of garlic, add a garlic crouton to each serving.
- If you like spice, top with a few red pepper flakes or a drizzle of chili oil.
Pro Tips
- To deepen flavor, saute a little garlic with the onion before adding flour.
- For a richer, creamier soup, you can swirl in ¼ cup of cream or half-and-half after blending.
- Use a ladle with extra space to drop the dumpling dough — it makes portioning easier.
- Keep a splash of extra stock or milk nearby so you can thin the soup when reheating leftovers.
- If you want a more rustic texture, don’t blend the soup — the diced tomatoes add lovely body.
Frequently Asked Questions (FAQ)
Q: Can I make the dumplings ahead of time?
A: It’s not ideal — the dumpling batter is designed to steam in the hot soup. If made too early, the texture can change. It’s best to drop them in just before serving.
Q: My dumplings sank — why didn’t they float?
A: They may have been too heavy or large. Try making slightly smaller spoonfuls. Also, ensure the soup is simmering (not boiling) and covered so steam helps them puff up.
Q: Can I make this soup vegan?
A: Yes — use vegetable stock and a vegan biscuit mix (or DIY with flour, plant-based milk, vegan butter, and vegan cheese). Seasoned vegan spread can replace the finishing butter.
Q: Is there a gluten-free option?
A: You can use a gluten-free biscuit mix that’s designed for dumplings. Also, make sure your flour for the roux is a gluten-free blend to maintain the thick texture.
Q: Can I skip blending the soup?
A: Absolutely. Blending gives a smoother, creamier consistency, but leaving the tomatoes chunky makes the soup more rustic and textured.
Q: How do I prevent the soup from being too acidic?
A: The teaspoon of sugar helps balance acidity. You can also add a splash of cream or a pat of butter at the end to soften the tang.
Closing Sentence
This Tomato Soup with Cheddar Bay Dumplings is the ultimate comfort food—warm, cheesy, and full of heart. Every spoonful feels like a cozy hug, and the dreamy dumplings make it truly unforgettable.
