Tomato Soup with Cheddar (Print Version)
Smooth tomato soup and tender cheddar biscuits create a comforting, flavorful bowl perfect for cozy meals.
# Ingredients:
→ Soup Base
01 -
2 tablespoons unsalted butter
02 -
1 sweet onion, finely chopped
03 -
3 tablespoons all-purpose flour
04 -
3 cups chicken stock
05 -
43.5 ounces canned diced tomatoes, with liquid
06 -
1 teaspoon granulated sugar
07 -
3/4 teaspoon coarse salt
08 -
1/4 teaspoon ground black pepper
→ Cheddar Dumplings
09 -
11 ounces cheddar bay biscuit mix
→ Butter Sauce
10 -
2 tablespoons unsalted butter
# Steps:
01 -
In a large pot, melt 2 tablespoons of butter over medium heat. Add chopped sweet onion and cook, stirring frequently, until the onion becomes translucent.
02 -
Sprinkle flour over the cooked onion and stir constantly for 1 minute, allowing the flour to form a pale roux without browning.
03 -
While stirring, gradually pour in chicken stock followed by canned diced tomatoes with their liquid. Stir until the mixture is well blended and smooth.
04 -
Bring the mixture to a gentle boil, then reduce to a low simmer. Season with sugar, salt, and ground black pepper to taste. Allow the soup to simmer for 10 minutes.
05 -
For a smooth consistency, divide the soup into batches and blend until velvety. Carefully return the puréed soup to the pot and rewarm over low heat.
06 -
Mix the cheddar bay biscuit dough according to package instructions. Drop spoonfuls of dough into the simmering soup until all the batter is used.
07 -
Cover the pot and cook for 15 to 20 minutes, or until dumplings are fully cooked and no longer doughy when tested. Remove from heat.
08 -
Melt 2 tablespoons of butter. Combine with the seasoning packet included in the biscuit mix, mixing well to create the butter sauce.
09 -
Ladle the tomato soup and dumplings into bowls. Drizzle each serving with prepared butter sauce and serve hot.
# Notes:
01 -
For optimal flavor, simmer the soup gently after adding the tomatoes to meld the aromatics and balance acidity.