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Tomato Soup with Cheddar Bay Dumplings

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Tomato Soup with Cheddar Bay Dumplings is a cozy, one-pot meal that combines creamy, tangy tomato soup with soft, cheesy dumplings inspired by Cheddar Bay biscuits. It’s the perfect comfort food mashup for chilly days or anytime you crave a savory, satisfying dish.

Ingredients

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Instructions

  1. Heat olive oil or butter in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until soft. Stir in garlic and cook for 1 minute.
  2. Add tomato paste and cook for 1 minute, then pour in crushed tomatoes and broth. Bring to a simmer.
  3. Season with salt, pepper, sugar, and herbs if using. Let it simmer for 15–20 minutes to deepen the flavor.
  4. Use an immersion blender to blend until smooth, or carefully blend in batches. Stir in heavy cream.
  5. Meanwhile, in a mixing bowl, whisk together flour, baking powder, garlic powder, and salt. Cut in cold butter until crumbly.
  6. Add shredded cheese and herbs. Stir in milk just until the dough forms.
  7. Drop spoonfuls of dough into the simmering soup. Cover and simmer for 12–15 minutes until dumplings are puffed and cooked through.
  8. Serve hot, topped with more parsley or extra cheese if desired.

Notes

  • Use boxed Cheddar Bay biscuit mix as a shortcut for the dumplings.
  • For spice, add a dash of hot sauce or red pepper flakes to the soup.
  • Make the soup vegetarian by using vegetable broth and rennet-free cheese.
  • To check dumpling doneness, cut one open—it should be fluffy inside.
  • Store leftovers in the fridge for up to 3 days; reheat gently on the stove.

Nutrition

Find it online: http://recipesbyliza.com/tomato-soup-with-cheddar-bay-dumplings/