Best Tomato Soup with Cheddar Bay Dumplings Recipe
This Best Tomato Soup with Cheddar Bay Dumplings is a comforting and flavorful dish combining a rich, creamy tomato soup with fluffy, cheesy dumplings inspired by classic cheddar bay biscuits. Perfect for a cozy evening meal, this recipe elevates a simple tomato soup with the indulgence of savory dumplings bursting with sharp cheddar cheese and aromatic herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Soup Ingredients
- 2 cans (28 oz each) of whole peeled tomatoes
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 2 tablespoons fresh basil, chopped
- 1 teaspoon sugar
- 1/4 cup non-alcoholic cooking wine alternative (or white grape juice)
Cheddar Bay Dumplings
- 2 cups biscuit mix
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup melted butter
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 cup milk
Instructions
- Prepare the tomato soup: In a large pot over medium heat, sauté the chopped onion and minced garlic in a tablespoon of butter or oil until softened and fragrant, about 5 minutes. Add the canned tomatoes with their juice, broth, non-alcoholic cooking wine alternative, sugar, and fresh basil. Bring to a simmer and let cook for 20 minutes to develop flavors.
- Blend the soup: Use an immersion blender directly in the pot to purée the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and purée. Return to the pot if needed.
- Add cream and season: Stir in the heavy cream and gently reheat the soup without boiling. Adjust seasoning with salt and pepper to taste.
- Prepare dumpling dough: In a mixing bowl, combine the biscuit mix, shredded cheddar cheese, garlic powder, and dried parsley. Stir in the milk and melted butter until just combined to form a sticky dough.
- Cook the dumplings: Using a spoon, drop generous spoonfuls of the cheddar bay biscuit dough into the simmering tomato soup. Cover the pot with a lid and cook over low heat for 10-12 minutes until the dumplings are fully cooked and fluffy. Avoid lifting the lid too often to retain steam.
- Serve warm: Ladle the tomato soup into bowls along with the cheddar bay dumplings. Garnish with additional fresh basil or parsley, if desired. Enjoy immediately for a comforting meal.
Notes
- For a vegan version, substitute heavy cream with coconut cream and use a dairy-free biscuit mix and cheese alternatives.
- If non-alcoholic cooking wine alternative is unavailable, white grape juice or apple cider vinegar diluted with water works well.
- Fresh basil can be substituted with dried basil if needed.
- Make sure not to boil the soup once cream is added to prevent curdling.
- Do not lift lid frequently during dumpling cooking to ensure proper steaming and fluffiness.
