Description
A rich, cozy tomato soup cooked with tender cheddar bay dumplings right in the pot. This hearty, cheesy soup is perfect for chilly nights and easy comfort food dinners.
Ingredients
Scale
- 43.5 oz canned diced tomatoes, undrained
- 2 tbsp butter
- 1 sweet onion, chopped
- 3 tbsp all-purpose flour
- 3 cups chicken stock
- 1 tsp sugar
- 3/4 tsp coarse kosher salt
- 1/4 tsp ground black pepper
- 1 (11 oz) packet cheddar bay biscuit mix
- 2 tbsp butter, melted
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and cook until soft and translucent.
- Stir in the flour and cook for 1 minute to form a roux.
- Slowly pour in the chicken stock while stirring, then add the diced tomatoes with juices.
- Bring to a boil, reduce to a simmer, and season with sugar, salt, and pepper.
- Prepare the biscuit mix according to package directions.
- Drop spoonfuls of batter into the simmering soup.
- Cover and cook for 15–20 minutes until dumplings are fluffy and cooked through.
- Remove from heat, brush dumplings with melted butter, and serve hot.
Notes
- For a smoother texture, blend half of the soup before adding dumplings.
- Keep the soup at a gentle simmer so the dumplings stay tender.
- Leftovers thicken as they cool; add a splash of broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 10 g
- Sodium: 980 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 45 mg