Tomato Soup with Cheddar

There is something magical about a bowl of tomato soup with cheddar dumplings on a chilly evening The flavors are both nostalgic and indulgent dunking those fluffy biscuit bites into the creamy tomato base is pure comfort This recipe is my answer to rainy days and family movie nights when everyone wants something hot simple and deeply satisfying

I first made this on a snowy weeknight when my kids had cold fingers after sledding They were so delighted by those cheesy dumplings that it instantly became part of our winter rotation Now it is my go to for busy days when I want maximum comfort with minimum effort

Ingredients

• Butter: unsalted for richness and to brown the onions choose high quality dairy for best flavor
• Sweet onion: chopped for mild aromatic depth look for a firm onion with shiny skin
• All purpose flour: thickens the soup and gives it a velvety texture use fresh flour without any clumps or odor
• Chicken stock: the base of the broth choose a low sodium type with a clean flavor
• Canned diced tomatoes with liquid: these offer sweetness and acidity use good quality brands with ripe tomatoes and no extra additives
• Sugar: balances acidity in the tomatoes a pinch goes a long way
• Coarse salt: brings out flavor look for flaky sea salt if you have it
• Ground black pepper: adds gentle heat freshly cracked if possible
• Cheddar bay biscuit mix: shortcut for fluffy cheesy dumplings go for well known mixes
• Butter for the biscuit topping: use real butter for outstanding taste

Instructions

Cook the Base Ingredients:

Melt the butter in a large heavy pot over medium heat Once it is bubbling but not browned add the chopped onion Stir occasionally and let it cook gently for about five to seven minutes until completely translucent No browning here you want sweet mellow flavor Scatter the flour over the onions and keep stirring constantly for a full minute to create a blond roux This builds creamy body

Add Liquids and Seasonings:

Pour in the chicken stock little by little while stirring to prevent clumps Add the canned tomatoes with their juices Keep stirring so no flour bits remain The soup should look smooth Raise the heat until it just reaches a boil then reduce it to a gentle simmer Stir in the sugar the salt and the black pepper simmmering for twelve to fifteen minutes to let the flavors meld

Puree the Soup:

If you want a silky texture divide the soup between two large heat safe bowls and blend in batches until perfectly smooth Always vent your blender lid slightly to avoid steam build up Pour the pureed soup back into the pot and gently bring it back to a simmer

Cook the Dumplings:

Combine the cheddar bay biscuit mix with water as directed on its package Do not overmix or the dumplings will be tough With a spoon carefully drop small dollops of the biscuit batter into the soup Try to spread them out so they have room to puff up Place a lid on your pot and let the dumplings steam in the hot soup for fifteen to twenty minutes Check with a fork The middles should not look doughy anymore

Prepare Butter Sauce and Serve:

Melt two tablespoons of butter in a small pan and stir in the seasoning packet from the biscuit mix Once fully melted and combined drizzle this all over the hot soup and dumplings right before serving for an irresistible savory touch

The cheddar bay dumplings are always the first thing to go in my house I love how their cheesy tops taste dipped in the tangy tomato broth My youngest calls them the best part of any soup night and seeing everyone around the table dunking dumplings is the memory that lingers longest

Storage Tips

Cool the soup completely before transferring to airtight containers It will keep in the fridge for up to four days You can also portion into smaller containers and freeze for two months When reheating do so gently over low heat to keep the dumplings tender Skip microwaving the dumplings solo as they can become rubbery

Ingredient Substitutions

Swap vegetable broth for chicken stock if you want a vegetarian soup For the dumplings if you do not have cheddar bay biscuit mix use any drop biscuit recipe with grated cheddar mixed right in Fresh tomatoes can be substituted in summer when they are at their peak just simmer them well and adjust seasoning to taste

Serving Suggestions

Serve this soup in deep bowls with extra black pepper at the table I love adding a few torn fresh basil leaves or chives A crisp side salad or roasted broccoli is wonderful on the side For extra decadence sprinkle more cheddar over the soup while hot and let it melt

Cultural and Historical Context

Tomato soup is a classic comfort food in American kitchens With the addition of cheddar dumplings it pays homage to the classic tomato soup with grilled cheese combination but in a one pot meal Soup nights were a tradition in my childhood and now my family looks forward to that same cozy ritual

Seasonal Adaptations

Use fresh garden tomatoes in the summer roasted for extra sweetness In winter swap in roasted red peppers for half of the tomatoes for smokiness Add a handful of baby spinach or kale at the end for a nutrient boost

Success Stories

Many friends have sent me photos of this soup as their new go to recipe for snow days and recovery meals The recipe is flexible enough for weeknight cooking but also impressive enough for friends in need

Freezer Meal Conversion

Let the soup cool then pour into freezer containers without dumplings Cook and add dumplings on the day you reheat to keep them fluffy Thaw the soup in the fridge overnight then heat gently before finishing with fresh dumplings

This soup is a hug in a bowl and makes any chilly night feel special Enjoy every cheesy dumpling bite with those you love

Recipe FAQs

→ Can I use fresh tomatoes instead of canned?

Yes, substitute an equal weight of peeled, chopped fresh tomatoes for a brighter, fresher flavor.

→ Is puréeing the soup necessary?

Puréeing is optional. It creates a smoother texture but can be skipped for a chunkier soup experience.

→ Can I use vegetable stock instead of chicken stock?

Absolutely. Vegetable stock works well, especially for a vegetarian-friendly version.

→ How do I know when the dumplings are fully cooked?

Dumplings should rise and feel firm when gently pressed. Cut one open to ensure there's no raw dough.

→ What can I serve with this soup?

Serve alongside a crisp green salad or simply enjoy on its own for a satisfying meal.