The second this hit the pot, my whole kitchen smelled like fall, even though it’s barely September and I still have my fan on. The Tomato Soup with Cheddar Bay Dumplings situation is blowing up everyone and their cousin is craving cozy. TikTok’s got it plastered all over, and for good reason. We’re talking soup meets biscuit heaven.
It’s a warm, buttery tomato base (no fancy stuff), soft cheddar-specked dumplings, and a lot of pantry-friendly magic. Like mixing grandma’s tomato soup with your favorite Red Lobster side… then eating it in sweatpants. Even if you usually go for chicken quesadilla soup or a fiesta chicken soup, this one brings a new kind of comfort. Full details in the blog!
I first made this during an especially loud Tuesday with my teenagers and a bowl of 5 can chicken tortilla soup on standby but this one? It got quiet. The good kind. We tested it with the team, swapped a few spices, and now it’s a weeknight staple. I tested it. You’ll love the secret!
Why You’ll Love It
This dish is like a warm hug in a bowl! A rich tomato soup base paired with fluffy cheddar bay dumplings ticks all the comfort food boxes. It’s nostalgic yet modern, and it’s made with simple pantry ingredients you probably already have on hand. The dumplings? Oh, they’re basically pillows of cheesy, buttery joy – crave-worthy and perfect for dunking.
Plus, this recipe isn’t overly fussy. It’s all made in one pot on the stove top, so cleanup is a breeze. Whether you’re feeding a picky eater or a crowd of foodies, this soup works like a charm. Everyone loves a cozy meal that feels fancy but is actually super practical, right?
Key Ingredients & Tools
Let’s dig into the heart of this recipe the tomato soup base and those beautiful cheddar bay dumplings!
Canned Diced Tomatoes: Undrained for full flavor. These give the soup its rich, tangy base.
Chicken Stock: Adds depth and savory notes to the soup. Homemade or store-bought both work!
Cheddar Bay Biscuit Mix: This mix makes assembling the dumplings practically foolproof. Look for a packet with a seasoning packet included (like the Red Lobster brand).
Tools: You’ll need a large pot with a lid (essential for steaming those dumplings), a wooden spoon or whisk for stirring, and possibly a blender if you want a smooth soup.
Simple Steps to Make It
Making this bowl of coziness is straightforward and beginner-friendly. Here’s how it all comes together:
Create a roux: Stir in the flour and let it cook for about a minute, just until it blends with the butter and onion. This thickens the soup beautifully.
Add liquids and season: Gradually whisk in the chicken stock, followed by the canned tomatoes (juice and all). Stir everything until smooth, then bring it to a gentle boil. Reduce the heat, season with a little sugar, salt, and pepper, and let it simmer while you move on to the dumplings.
Drop in the dumplings: Prepare the cheddar bay biscuit mix following the package instructions. Dollop spoonfuls of the batter directly into the simmering soup, spacing them out so they don’t stick. Cover the pot and let the steam work its magic for 15–20 minutes.
Brush and serve: While the dumplings cook, melt butter and mix it with the biscuit seasoning packet. Once the dumplings are done and no longer doughy in the middle, brush them with the butter mixture. Ladle the soup into bowls and serve hot!
Pro Tip:
If you like a smoother soup, you can blend it! Just divide the soup in batches into a blender, puree, and return to the pot before adding your dumplings.
This recipe is as flexible as it is delicious. Whether you’re looking to simplify, fancy it up, or cater to dietary needs, here are some easy tweaks:
No Blender? No Problem: If you don’t want to puree the soup, leave it chunky for a rustic, hearty vibe.
Spicy Kick: Add a dash of smoked paprika or stir in a splash of hot sauce for a subtle, warming heat.
Herbs for Days: Sprinkle in fresh basil or parsley for an herby twist.
Vegetarian Option: Swap chicken stock for veggie broth to make this dish entirely vegetarian.
How to Serve & Store
Serving Suggestions: This soup is practically a meal on its own, but if you want to go the extra mile, pair it with a crisp green salad or roasted veggies on the side. Oh, and don’t forget a warm, fluffy roll to soak up any leftover broth!
Storage Tips: Got leftovers? Lucky you! This soup stores beautifully.
Storage Method
Tips
Refrigerator
Store in an airtight container for up to 3 days. Reheat gently on the stove.
Freezer
Freeze the soup base without the dumplings in a freezer bag for up to 3 months. Make fresh dumplings when reheating.
Whether you serve it fresh or the next day, one thing’s for sure this tomato soup with cheddar bay dumplings will transport you straight to cozy-town!
Expert Insight: The Science Behind Comfort in Tomato Soup with Cheddar Bay Dumplings
Combining a rich tomato base with velvety cheddar bay dumplings creates a balanced texture and depth of flavor that satisfies both palate and appetite. The acidity of tomatoes enhances the sharpness of cheddar, while the dumplings add a comforting, tender bite that elevates this classic soup into a truly memorable dish.
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How I Finally Nailed Tomato Soup with Cheddar Bay Dumplings
This tomato soup with cheddar bay dumplings took me way longer than I expected to get right. At first, my dumplings were too tough, and once I nearly burned the soup while chasing a toddler. But after a handful of messy attempts, I landed on a cozy, creamy bowl that feels like a warm kitchen hug.
FAQs ( Tomato Soup with Cheddar Bay Dumplings )
How do I store leftover soup?
Cool the soup to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Reheat gently on the stove to keep dumplings from breaking apart.
Can I make this dish ahead of time?
This recipe can be prepared a day in advance by making the soup base and dumplings separately. Keep them refrigerated and combine only when reheating. This method preserves the dumplings’ texture and saves time on busy days.
Are there any ways to make it spicier?
To add some heat, incorporate a pinch of cayenne pepper or diced jalapenos while cooking the soup. You can also top servings with hot sauce or spicy tortilla strips for a fiesta chicken soup recipes twist that complements the creamy dumplings well.
What is the best way to reheat it?
Reheat gently on the stove over low to medium heat, stirring occasionally to avoid sticking. Avoid high heat as it can break down the dumplings. If frozen, thaw overnight in the fridge before warming for best results.
Can I substitute the cheddar in the dumplings?
Yes, you can substitute cheddar with Monterey Jack or a mild Colby cheese for a different but still delicious flavor. Just choose a cheese that melts well to keep the dumplings tender and flavorful in the dish.
Conclusion
Tomato Soup with Cheddar Bay Dumplings is the kind of cozy meal that wraps you in a warm, buttery hug after just 40 minutes of easy cooking. You’ll love how the rich tomato base and pillowy cheddar dumplings create a comfort-food combo that’s both nostalgic and fresh. Every spoonful smells like a hug from grandma’s kitchen totally worth the little bit of simmering time.
If you want to mix it up, try adding a pinch of smoked paprika or fresh herbs to brighten things up. Don’t stress if you have leftovers; this soup reheats beautifully (just add the dumplings fresh next time). A trick I picked up from my own chaotic kitchen: cover the pot tightly when steaming those dumplings it makes all the difference in that tender, cheesy finish.
Have you ever made a soup that turned your whole kitchen into a cozy retreat? I’d love to hear your stories or see your versions of this recipe. Share your photos, tag a friend who’d love a batch, or save this for one of those chilly nights when only a warm bowl will do. Cozy moments like these are why we cook, isn’t that right?
Enjoy a comforting tomato soup with cheddar bay dumplings that’s both easy and delicious. Perfect for fans of Soup Tortilla and Fiesta Chicken Soup Recipes, this recipe brings rich, homey flavors with simple preparation.
Ingredients
Scale
43.5 oz canned diced tomatoes (undrained for maximum flavor)
1/4 tsp ground black pepper
3 tbsp all-purpose flour
1 chopped sweet onion
3 cups chicken stock
1 tsp sugar
2 tbsp butter
3/4 tsp coarse salt (such as Diamond Crystal kosher salt)
1 (11 oz) packet cheddar bay biscuit mix (I use Red Lobster brand)
2 tbsp butter (melted for easy brushing)
Instructions
In a large pot, melt butter over medium heat then stir in chopped onion and cook until the onion is translucent.
Add flour and cook while stirring constantly for 1 minute to form a roux.
Slowly pour in chicken broth and canned tomatoes while stirring until smooth.
Bring mixture to a boil then reduce heat to simmer.
Season with sugar, salt, and black pepper to taste.
Optionally puree the soup in two portions until smooth and return to pot to simmer.
Prepare the biscuit mix according to package directions.
Drop spoonfuls of batter into simmering soup, cover and cook 15-20 minutes until dumplings are no longer doughy.
Melt butter and mix with seasoning packet then brush over dumplings.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
