If you crave a comforting, soul-warming bowl of tomato soup elevated to new heights, this recipe for the Best Tomato Soup with Cheddar Bay Dumplings is absolutely going to steal your heart. Picture a rich, creamy tomato base simmered to perfection, adorned with pillowy, cheesy dumplings that soak up every bit of that luscious broth. It’s an inviting twist that makes this soup feel extra special, perfect for cozy nights in or impressing friends with a dish that’s both simple and irresistibly delicious.

Best Tomato Soup with Cheddar Bay Dumplings Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe plays a key role in crafting a flavorful and satisfying experience. From the sweetness of the onions to the richness of the cheddar bay biscuit mix, every element blends together to create a balance of taste, texture, and vibrant color that makes this soup so memorable.

2 tablespoons butter: Used to sauté the onions and create a silky roux that thickens the soup beautifully.
1 chopped sweet onion: Adds natural sweetness and depth to the tomato soup base.
3 tablespoons all-purpose flour: Helps thicken the soup, giving it a luxuriously smooth texture.
3 cups chicken stock: Builds a flavorful liquid foundation with a savory backbone.
43.5 ounces canned diced tomatoes, with liquid: The star that delivers that classic tomato flavor and bright red color.
1 teaspoon sugar: Balances the acidity of the tomatoes for a perfect harmony of flavors.
3/4 teaspoon coarse salt: Enhances all the ingredients and seasons the soup just right.
1/4 teaspoon ground black pepper: Adds a subtle kick and warmth to the dish.
11-ounce packet cheddar bay biscuit mix: The secret weapon for creating those irresistible, cheesy dumplings.
2 tablespoons butter (for dumplings): Melted and mixed with seasoning to paint the tops of dumplings with flavor and shine.

How to Make Best Tomato Soup with Cheddar Bay Dumplings

Step 1: Cook the Base Ingredients

Start by melting two tablespoons of butter in a large pot over medium heat. Once melted, toss in your chopped sweet onion and cook gently until it’s soft and translucent—this creates a sweet and fragrant base for your soup. Next, sprinkle in the flour and stir constantly for about a minute to cook out any raw flour taste and form a roux that will give the soup its velvety body.

Step 2: Add Liquids and Seasonings

With the roux ready, it’s time to pour in the chicken stock slowly while stirring continuously to avoid lumps. Next, add the canned diced tomatoes along with their juices. Keep stirring until everything is well combined and the soup starts to thicken. Bring everything to a boil, then turn down the heat so the soup simmers gently. Season it with sugar, coarse salt, and a bit of black pepper—for that subtle balancing touch that makes the flavors sing.

Step 3: Puree the Soup (Optional)

If you love a luxuriously smooth tomato soup, transfer half of the soup into a blender and puree it carefully, then repeat with the other half. Return the blended soup to the pot and warm it back up to a gentle simmer. This step is optional but highly recommended if you’re going for that classic, creamy tomato soup consistency.

Step 4: Cook the Dumplings

Follow the package instructions on your cheddar bay biscuit mix to prepare the dumpling dough. Drop spoonfuls of this dough into the simmering tomato soup, spacing them evenly so they cook properly. Cover the pot with a lid and let the dumplings cook for about 15 to 20 minutes. They’ll puff up and become tender and cheesy—an absolute delight in every bite. Make sure the dumplings are cooked through and no longer doughy before moving on.

Step 5: Prepare Butter Sauce and Serve

While the dumplings are finishing up, melt 2 tablespoons of butter and mix it with the seasoning packet that comes with your cheddar bay biscuit mix. This butter sauce is the crowning glory—brush it generously over the tops of the warm dumplings right in the pot. It adds a golden, savory finish that makes every spoonful sing. Now, ladle the soup into bowls, making sure each scoop includes those luscious dumplings. It’s ready to enjoy!

How to Serve Best Tomato Soup with Cheddar Bay Dumplings

Garnishes

Though the dumplings are the star, a little garnish can elevate your presentation and flavor. Freshly chopped basil or parsley sprinkled on top adds brightness and a splash of color. A small dollop of sour cream can introduce a tangy creaminess that complements the richness of the soup beautifully. Don’t forget a crack of fresh black pepper for a little extra spice.

Side Dishes

This soup, with its filling cheddar bay dumplings, stands strong on its own, but feel free to pair it with a crisp green salad dressed in a light vinaigrette for contrast. Garlic bread or warm crusty rolls are also excellent companions—perfect for mopping up every last bit of tomato goodness.

Creative Ways to Present

For a fun twist, try serving the soup in rustic bread bowls to make your presentation feel extra cozy and impressive. You can also sprinkle some shredded cheddar or Parmesan cheese on top and broil briefly to add a golden crusty layer. If you have kids or want to wow guests, arrange the dumplings to form smiley faces or fun shapes on the soup’s surface before brushing with butter sauce. It’s smiles all around!

Make Ahead and Storage

Storing Leftovers

Leftover Best Tomato Soup with Cheddar Bay Dumplings can be stored in an airtight container in the refrigerator for up to 3 days. Keep both the soup and dumplings together if possible, but note the dumplings may absorb some soup and soften over time. Gently stirring before reheating helps redistribute the flavors.

Freezing

Because the dumplings can lose their texture when frozen, this soup is best frozen without the dumplings if you want to preserve quality. Freeze the pureed tomato soup base separately in a freezer-safe container for up to 3 months. When you’re ready, thaw it overnight in the fridge and prepare fresh dumplings to add after reheating.

Reheating

Warm leftover soup gently over medium-low heat, stirring occasionally. If reheating with dumplings, keep the heat low and cover the pot to avoid drying out the dumplings. Adding a splash of chicken stock or water can help loosen the soup if it thickened too much in the fridge. Avoid boiling, as it can toughen the dumplings.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply substitute the chicken stock with a rich vegetable broth, and the soup remains just as flavorful and comforting while keeping it vegetarian-friendly.

What cheddar bay biscuit mix do you recommend?

Any good-quality cheddar bay biscuit mix that you enjoy will work well. The key is choosing one with a strong cheddar flavor and a bit of garlic or herb seasoning to complement the soup perfectly.

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can be substituted, but you’ll want to use about 3 pounds of ripe tomatoes, peeled and chopped. Cook them down longer to concentrate the flavors, as fresh tomatoes are less intense than canned.

Can I make the dumplings from scratch?

Definitely! A simple biscuit dough with shredded sharp cheddar and a touch of garlic powder works beautifully if you prefer making dumplings from scratch for added control over ingredients.

How spicy is this soup?

This soup has a gentle warmth from the black pepper without being spicy. You can always add a pinch of crushed red pepper flakes or hot sauce if you like a kick, but it’s naturally mild and kid-friendly.

Final Thoughts

I can’t recommend making the Best Tomato Soup with Cheddar Bay Dumplings enough. It’s one of those rare dishes that feels like a warm hug in a bowl but also offers a fun twist that keeps you excited with every bite. Whether you’re seeking comfort food for chilly evenings or a crowd-pleaser that’s easy to make, this recipe delivers on every front. So go ahead and give it a try—you’re in for a tasty treat that’s sure to become a new favorite!