Name: Tomato Soup with Cheddar Bay Dumplings
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 43.5 oz canned diced tomatoes (undrained); 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 (Red Lobster brand); 2 tbsp butter (melted)

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You know those nights when you're craving something cozy, something that hugs you from the inside out? That’s exactly where my love affair with tomato soup with cheddar bay dumplings began. I was rummaging through my pantry one rainy evening, desperate for comfort food that didn’t require a marathon in the kitchen. And voilà—this recipe was born. It’s like a warm blanket in bowl form, with a rich tomato base and those irresistible cheddar bay dumplings that practically melt in your mouth. The best part? It’s ready in 30 minutes flat, and it’s totally vegetarian (though no one will miss the meat, promise).

Tomato Soup with Cheddar Bay Dumplings - detail 1

There’s something magical about how the tangy tomatoes and savory dumplings come together. It’s nostalgic but with a fun twist—like the classic tomato soup you grew up with, but better. Whether you’re feeding a crowd or just treating yourself on a lazy night, this dish is a total win. And if you’re anything like me, you’ll end up making it on repeat all winter long. Let’s get cooking!

Why You’ll Love This Tomato Soup with Cheddar Bay Dumplings

Oh, where do I even start? This tomato soup with cheddar bay dumplings is basically a hug in a bowl, and here’s why you’re going to adore it:

Comfort in every spoonful: The rich, tangy tomato soup paired with fluffy, cheesy dumplings is pure magic. It’s like your favorite childhood soup, but upgraded.
Quick and easy: From pantry to table in 30 minutes—no fuss, no marathon cooking session. Perfect for those "I need dinner NOW" nights.
Crave-worthy dumplings: Those cheddar bay biscuits? Dropped right into the soup, they turn into pillowy little clouds of cheesy goodness. Trust me, you’ll want to eat them straight out of the pot.
Vegetarian-friendly: No meat? No problem. The flavors are so bold and satisfying, even the carnivores won’t complain.
Leftover dream: The soup reheats like a champ, and the dumplings stay surprisingly fluffy. Lunch the next day? Sorted.

Seriously, this dish checks all the boxes—easy, delicious, and the kind of meal that makes everyone at the table happy. What’s not to love?

Ingredients You’ll Need for Tomato Soup with Cheddar Bay Dumplings

Alright, let’s raid the pantry! Here’s what you’ll need to whip up this cozy masterpiece. Don’t worry—it’s all simple stuff, and I’ve got little tips sprinkled in to make sure your soup turns out just right.

43.5 oz canned diced tomatoes (undrained): That’s usually two big cans. The juice adds so much flavor, so don’t drain it—trust me on this.
1 sweet onion, chopped: Sweet onions melt into the soup and add a little natural sweetness. If you only have yellow onions, those work too, but sweet is my go-to.
3 tablespoon all-purpose flour: This thickens the soup just enough without making it gloopy. Gluten-free? A 1:1 substitute works fine.
2 tablespoon butter: For sautéing the onions. Salted or unsalted—your call, but adjust the added salt if you use salted.
3 cups chicken stock: Veggie stock works great too if you want to keep it fully vegetarian.
1 teaspoon sugar: Just a pinch to balance the tomatoes’ acidity. Honey or maple syrup also do the trick.
¾ teaspoon coarse salt (like Diamond Crystal): If you’re using table salt, start with ½ tsp—it’s saltier!
¼ teaspoon ground black pepper: Freshly cracked is ideal for maximum flavor.
1 (11 oz) packet cheddar bay biscuit mix: The Red Lobster kind is my favorite, but any similar mix will do. Just check the seasoning if it’s not pre-cheesed!
2 tablespoon melted butter: For brushing the dumplings at the end. Because more butter is always a good idea.

See? Nothing fancy—just good, honest ingredients that come together to make something seriously delicious. Let’s get cooking!

Step-by-Step Instructions for Tomato Soup with Cheddar Bay Dumplings

Okay, let’s dive into the fun part—making this cozy, cheesy masterpiece! Don’t let the dumplings intimidate you; they’re way easier than they look. I’ll walk you through each step so your tomato soup with cheddar bay dumplings turns out perfect.

Preparing the Soup Base

First things first: grab a big pot (I use my trusty Dutch oven) and melt the 2 tablespoon of butter over medium heat. Toss in your chopped sweet onion and let it sauté until it’s soft and translucent—about 5 minutes. You’ll know it’s ready when your kitchen smells like heaven.

Next, sprinkle in the 3 tablespoon of flour and stir it into the onions. This’ll make a little paste, which is totally normal! Cook it for just a minute to get rid of that raw flour taste. Then, dump in the canned tomatoes (juice and all!), chicken stock, sugar, salt, and pepper. Give it a good stir, crank the heat up to bring it to a gentle boil, then reduce it to a simmer. Let it bubble away for about 10 minutes—just enough time for the flavors to get cozy together.

Making the Cheddar Bay Dumplings

While the soup simmers, grab a mixing bowl and prepare the biscuit dough according to the package instructions. Usually, that means adding water or milk (check your mix!). Stir until it’s just combined—don’t overmix, or the dumplings might get tough.

Now, here’s the fun part: drop spoonfuls of the dough right onto the simmering soup. I use a regular tablespoon, but an ice cream scoop works great too. Space them out a bit so they have room to puff up. Once they’re all in, cover the pot with a lid and let them steam for about 10 minutes. No peeking! That steam is what makes them fluffy.

Finishing Touches

When the timer goes off, lift the lid and behold your glorious dumplings—they should be golden and puffed up like little clouds. Melt that last 2 tablespoon of butter and brush it over the tops of the dumplings. This adds a little shine and extra richness (because why not?).

Serve it up right away while it’s piping hot! Ladle the soup into bowls, making sure each one gets a couple of dumplings. I like to sprinkle a little extra black pepper on top for a bit of bite. And if you’re feeling fancy, a handful of fresh basil or a dollop of sour cream never hurt anybody.

There you have it—tomato soup with cheddar bay dumplings that’s as easy to make as it is delicious. Now, go grab a spoon and dig in!

Delicious Variations for Tomato Soup with Cheddar Bay Dumplings

One of the best things about this recipe? It’s like a blank canvas for your cravings. Here are some fun twists to keep things exciting:

Fresh herbs: Stir a handful of chopped basil or parsley into the soup right before serving. It adds a pop of color and freshness that balances the richness.
Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the soup base if you like a little kick. Smoked paprika is another favorite of mine—just a teaspoon makes it taste like it simmered for hours.
Gluten-free: Swap the all-purpose flour for a gluten-free blend and use a gluten-free biscuit mix. The texture stays perfect!
Extra veggies: Toss in a handful of spinach or kale during the last few minutes of simmering. It wilts right in and sneaks in some greens.
Different cheeses: Not a cheddar fan? Try swapping the biscuit mix for one with Parmesan or pepper jack. Or, sprinkle some extra grated cheese on top before serving—because more cheese is never a bad idea.

The point is, make it yours! This recipe is forgiving, so don’t be afraid to play around. Happy experimenting!

Serving and Storage Tips

This tomato soup with cheddar bay dumplings is best served piping hot, right out of the pot—those dumplings are at their fluffiest when fresh! I love garnishing mine with a sprinkle of fresh basil or a little extra black pepper for some bite. If you're feeling indulgent, a dollop of sour cream or a handful of shredded cheddar on top never hurts.

Got leftovers? No problem! Let the soup cool completely, then store it in an airtight container in the fridge for up to 3 days. The dumplings will lose a bit of their fluff, but reheating gently on the stove with a splash of broth brings them back to life. Sadly, freezing isn't ideal—the dumplings turn gummy. But trust me, leftovers rarely last that long anyway!

Helpful Notes for Perfect Tomato Soup with Cheddar Bay Dumplings

Before you dash off to the kitchen, here are a few insider tips to make sure your tomato soup with cheddar bay dumplings turns out just right:

Salt savvy: If you're using table salt instead of coarse kosher, start with half the amount—it's much saltier! You can always add more later. Taste as you go, especially if your chicken stock is already salty.
Canned vs. fresh tomatoes: Canned tomatoes are my go-to here—they’re consistently flavorful year-round. If you use fresh, you'll need about 6 cups diced, but simmer the soup a bit longer to concentrate the flavor.
Dumpling do-over: If your dumplings sink, don’t panic! Just spoon a little soup over them while they cook to help them set. And resist the urge to stir once they’re in—let that steam work its magic.
Extra flair: Stir in a splash of heavy cream for extra richness, or add a Parmesan rind to the soup while it simmers for umami depth (fish it out before serving).
Diet-friendly tweaks: For a lighter version, use low-sodium stock and skip the extra butter brushing. Dairy-free? Try plant-based butter and a vegan biscuit mix—the texture still rocks!

Remember, cooking is supposed to be fun—so don’t stress over perfection. Even if your dumplings lopsided, it’ll still taste incredible!

Frequently Asked Questions

I get it—everyone has questions before diving into a new recipe. Here are the ones I hear most about my tomato soup with cheddar bay dumplings, plus my honest answers!

Can I freeze this soup?
The soup base freezes beautifully, but the dumplings? Not so much. They turn gummy when thawed. If you must, freeze just the soup and whip up fresh dumplings when reheating.
What if I don’t have cheddar bay biscuit mix?
No worries! Any biscuit mix works—just add ½ cup shredded cheddar and ½ teaspoon garlic powder to mimic that signature flavor. Or use homemade drop biscuit dough (but shorten the cooking time by 2-3 minutes).
Can I use fresh tomatoes instead of canned?
Absolutely! You’ll need about 6 cups diced. Simmer them longer—around 20 minutes—to break them down. A splash of vinegar or extra sugar helps balance the acidity.
Why did my dumplings sink?
They might’ve been too heavy (overmixed dough) or the soup wasn’t simmering enough. Next time, drop them gently onto bubbles and resist stirring. They’ll puff up proud!

Still puzzled? Shoot me a comment—I love troubleshooting kitchen adventures!

Final Thoughts

At the end of the day, this tomato soup with cheddar bay dumplings is exactly what comfort food should be—easy, cozy, and downright delicious. It’s the kind of meal that turns a regular Tuesday into something special, and it’s practically guaranteed to get rave reviews from anyone lucky enough to try it. Whether you’re cooking for one or feeding a family, this dish delivers big flavor with minimal effort. So grab a spoon, take a bite, and let that first cheesy, tomatoey mouthful remind you why homemade food just hits different. Happy cooking, friend—you’ve earned every last drop!

Tomato Soup with Cheddar Bay Dumplings

Why You’ll Love This Tomato Soup with Cheddar Bay Dumplings

Ingredients You’ll Need for Tomato Soup with Cheddar Bay Dumplings