Tomato soup with cheddar bay dumplings brings together everything I love about cold-weather cooking – rich tomato flavor, pillowy dumplings, and that irresistible cheddar twist that makes everyone ask for seconds.
I’ll never forget the first time I made this for my grandkids on a snowy February afternoon. The kitchen windows were all steamed up, and those cheesy dumplings were bobbing away in that beautiful red soup like little edible clouds. My youngest grandson, Tommy, said it tasted like “pizza soup with biscuits,” and you know what? That’s exactly the magic of this dish. It’s got that familiar tomato-and-cheese combo we all crave, but in the most comforting, soul-warming way possible. The cheddar bay biscuit mix makes these dumplings incredibly flavorful without any fuss, and the whole pot comes together faster than you’d think. Time to get our hands floury.
What Makes This Tomato Soup with Cheddar Bay Dumplings So Special
Growing up in the Midwest, I learned that the best comfort food doesn’t need to be complicated – it just needs to be delicious and filling. This tomato soup with cheddar bay dumplings checks every box for a satisfying family meal that works on busy weeknights or lazy Sundays.
- Uses pantry staples like canned tomatoes, chicken stock, and butter that you likely already have on hand
- Comes together in under an hour, making it perfect for those evenings when you need something warm and comforting fast
- Delivers crowd-pleasing results with minimal effort – the cheddar bay mix does half the work for you
- Creates that perfect combination of creamy tomato soup and cheesy, fluffy dumplings in one satisfying bowl
- Adapts easily whether you prefer smooth, pureed soup or a chunkier, rustic texture
- Fills you up as a complete one-pot meal that doesn’t need much on the side
After making this countless times for family gatherings, I can promise you it’s become one of those recipes my kids specifically request when they come home to visit.
Ingredient Spotlight
Butter forms the flavorful base for both the soup and the dumpling topping – I always choose unsalted butter so I can control the salt level in my cooking.
Sweet onion provides a mellow, slightly sweet foundation that complements the tomatoes beautifully without overwhelming the soup’s flavor.
All-purpose flour creates the roux that thickens the soup and gives it that velvety, satisfying texture.
Chicken stock adds depth and richness to the tomato base – in my kitchen, I prefer low-sodium stock so I can season to my family’s taste.
Canned diced tomatoes deliver consistent tomato flavor year-round and their liquid adds body to the soup.
Sugar is Betty’s secret weapon for balancing the natural acidity of tomatoes and creating a well-rounded flavor.
Cheddar bay biscuit mix transforms this simple soup into something special with its cheesy, garlicky dumpling topping that soaks up all that tomatoey goodness.
Salt and black pepper season the soup to perfection – I’ve learned that a little coarse salt brings out all the flavors beautifully.
How to Make Tomato Soup with Cheddar Bay Dumplings
Step 1: I always start by melting the butter over medium heat in my large pot, then adding the chopped sweet onion and cooking until it turns translucent – this builds the flavor foundation. Stir in the flour and cook for one full minute while stirring constantly to create a smooth roux that won’t taste raw.
Step 2: Betty’s tip: Add the chicken stock slowly while stirring continuously to prevent lumps from forming in your soup. Add the canned tomatoes with their liquid and stir until everything is smooth and combined. Bring the mixture to a boil, then reduce to a gentle simmer and season with sugar, salt, and black pepper.
Step 3: For a completely smooth tomato soup with cheddar bay dumplings, I divide the soup into two batches and puree each in my blender until silky. Return the pureed soup to the pot and bring it back to a simmer – or skip this step entirely if you prefer a chunkier, more rustic texture.
Step 4: Prepare your cheddar bay biscuit mix according to the package directions, then drop spoonfuls of the thick batter into the simmering soup. After years of making this, I’ve learned that you should cover the pot immediately and resist the urge to peek for 15-20 minutes – the steam cooks the dumplings perfectly.
Step 5: Once the dumplings are cooked through and no longer doughy in the center, remove the pot from heat. Melt the remaining 2 tablespoons of butter with the seasoning packet, then brush this golden mixture over the dumplings while they’re still hot for maximum flavor.
Keeping This Soup Fresh
This tomato soup with cheddar bay dumplings tastes absolutely incredible when served piping hot straight from the pot, with those dumplings still fluffy and the soup at its peak. I typically store any leftovers in an airtight container in the refrigerator where they’ll keep for up to 3 days, though I’ll be honest – the dumplings do absorb some of the soup as they sit, creating a thicker, more stew-like consistency.
Betty’s reheating method works best on the stovetop over gentle heat, adding a splash of chicken stock or water if the soup has thickened too much. For the best texture, I reheat by warming slowly and stirring occasionally to prevent the dumplings from breaking apart or becoming tough.
I don’t recommend freezing this particular dish because the dumplings tend to become dense and lose their tender texture when thawed and reheated. Instead, I make just what we’ll eat within a few days.
Best Tomato Soup with Cheddar Bay Dumplings
Ingredients
Equipment
Method
- In a large pot, melt 2 tablespoons butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in flour and cook for 1 minute, stirring constantly to form a roux.
- Slowly pour in chicken stock while stirring continuously to prevent lumps. Add canned tomatoes with their liquid and stir until smooth. Bring to a boil, then reduce heat to a simmer. Season with sugar, salt, and black pepper.
- Optional: For smooth soup, divide soup into two portions and puree each separately in a blender until smooth. Return pureed soup to pot and bring back to a simmer.
- Prepare cheddar bay biscuit mix according to package directions. Drop spoonfuls of batter into the simmering soup until all batter is used. Cover pot and cook for 15-20 minutes without lifting lid, until dumplings are cooked through and no longer doughy.
- Remove pot from heat. Melt remaining 2 tablespoons butter and mix with the seasoning packet provided in the biscuit mix. Brush this mixture over the tops of the dumplings. Serve hot.
Notes
Perfect Partners for Tomato Soup with Cheddar Bay Dumplings
- Simple green salad with a tangy vinaigrette cuts through the richness of the cheesy dumplings and provides a fresh, crisp contrast
- Roasted vegetables like garlic roasted sweet potatoes or green beans add nutritious bulk to the meal while complementing the tomato flavors
- Garlic Parmesan Roasted Broccoli brings a crunchy, savory element that balances the creamy, rich soup beautifully
- Coleslaw brings a crunchy, acidic element that balances the creamy, rich soup beautifully
- Grilled Corn on the Cob with Garlic Herb Butter adds brightness and acidity that many home cooks find cuts nicely through the buttery dumplings
My family prefers when I serve this with just a simple salad because the soup itself is so hearty and filling that it really doesn’t need much competition on the plate.
FAQs
Can I use vegetable stock instead of chicken stock? I recommend vegetable stock as a great substitute if you’re cooking for vegetarians – just choose one with good flavor depth to maintain the soup’s richness.
What if my dumplings are still doughy after 20 minutes? To prevent this issue, make sure your soup is at a steady simmer (not a rolling boil) and that your lid fits tightly to trap the steam that cooks the dumplings through.
Can I make this soup ahead of time? Many home cooks find success making the soup base a day ahead and refrigerating it, then reheating and adding fresh dumplings just before serving for the best texture.
What can I substitute for the cheddar bay biscuit mix? Betty’s solution is to use regular biscuit mix and add 1/2 cup shredded cheddar cheese plus 1/2 teaspoon garlic powder to the batter for a similar flavor.
How can I tell when the dumplings are fully cooked? The best approach I’ve tested is to remove one dumpling and cut it in half – it should be fluffy throughout with no raw, doughy center remaining.
