Tomato Soup with Cheddar Bay Dumplings

Tomato Soup with Cheddar Bay Dumplings is a warm, cozy bowl of comfort that takes classic tomato soup to the next level. The rich, creamy tomato base is smooth and flavorful, while the fluffy, cheesy dumplings inspired by Cheddar Bay biscuits add a savory, satisfying twist. I love making this when I’m craving something familiar but with a fun, delicious upgrade.

Why You’ll Love This Recipe

I love how this recipe brings together two comfort food favorites in one bowl. The tomato soup is creamy and tangy, and the dumplings are soft, cheesy, and full of buttery herb flavor. It’s a great meal for chilly days, and it feels special without being fussy. Plus, the dumplings cook right in the soup, so it all comes together easily in one pot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the tomato soup:

• Olive oil or butter

• Onion, chopped

• Garlic, minced

• Crushed tomatoes or tomato purée

• Tomato paste

• Vegetable or chicken broth

• Heavy cream or half-and-half

• Sugar (to balance acidity)

• Salt and pepper

• Dried basil or Italian seasoning (optional)

For the Cheddar Bay dumplings:

• All-purpose flour

• Baking powder

• Garlic powder

• Salt

• Cold butter, cubed

• Shredded cheddar cheese

• Chopped fresh parsley or dried herbs

• Milk or buttermilk

Directions

1. I heat olive oil in a large pot over medium heat and sauté the onion until soft, about 5 minutes. I add garlic and cook for another minute.

2. I stir in the tomato paste, cook it out for a minute, then add the crushed tomatoes and broth. I bring everything to a simmer.

3. I season with salt, pepper, a pinch of sugar, and herbs if using. I let it simmer for 15–20 minutes to deepen the flavor.

4. I blend the soup with an immersion blender (or carefully in batches in a regular blender) until smooth, then stir in the cream.

5. While the soup simmers, I make the dumplings by whisking together flour, baking powder, salt, and garlic powder.

6. I cut in the cold butter until the mixture is crumbly, then stir in the cheddar cheese and parsley.

7. I add milk just until the dough comes together. I drop spoonfuls of the dough directly into the simmering soup.

8. I cover the pot and simmer gently for 12–15 minutes, until the dumplings are puffed and cooked through.

9. I ladle the soup and dumplings into bowls and top with more parsley or cheese if I’m feeling extra.

Servings and timing

This recipe serves about 4 to 6 people. Prep takes around 15 minutes, cooking the soup takes 20 minutes, and the dumplings need another 15 minutes to cook, making the total time about 45–50 minutes.

Variations

Sometimes I add a splash of hot sauce or red pepper flakes to the soup for a spicy kick. I’ve also stirred in a little Parmesan or smoked paprika for more depth. For a shortcut, I’ve made the dumplings using a boxed Cheddar Bay biscuit mix, which works great when I’m short on time. If I want a vegetarian option, I stick with veggie broth and skip any cheese toppings with animal rennet.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. The dumplings soften over time, but they still taste great. To reheat, I warm the soup gently on the stovetop or in the microwave, stirring often to avoid overheating the dumplings. I add a splash of broth or cream if it gets too thick.

FAQs

Can I use canned tomato soup instead of making it from scratch?

Yes, I’ve done that when I’m short on time. I just heat the soup, then add the dumplings and let them cook right in it.

How do I know the dumplings are cooked?

They should be puffed up and firm to the touch. I test one by cutting it open—it should be fluffy in the center, not doughy.

Can I make this soup dairy-free?

Yes. I use dairy-free milk and cheese alternatives in the dumplings, and swap the cream for coconut milk or a plant-based option in the soup.

Can I freeze this soup?

The tomato soup freezes well on its own, but I freeze it without the dumplings. I make those fresh when reheating for the best texture.

What goes well with this soup?

I usually enjoy it as a full meal, but it pairs nicely with a simple green salad or roasted vegetables on the side.

Conclusion

Tomato Soup with Cheddar Bay Dumplings is one of my favorite cozy meals when I want comfort food with a little flair. The creamy, tangy soup and the cheesy, fluffy dumplings are a perfect match—and every spoonful is rich, warm, and satisfying. Whether I’m cooking for family or just for myself, this dish never disappoints.