This tomato soup combines a simple, creamy base with fluffy Cheddar Bay dumplings cooked directly in the pot for a complete one-dish comfort meal. The dumplings absorb the savory broth while adding a cheesy, biscuit-like texture that transforms basic tomato soup into something special.
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In a large pot or Dutch oven over medium heat, melt 1 tablespoon of butter.
Add the diced onion and sauté until softened and translucent, about 5-7 minutes.
Stir in the all-purpose flour and vegetable bouillon powder, cooking for about one minute to form a roux.
Gradually whisk in the vegetable broth until smooth.
Add the can of petite diced tomatoes and stir to combine.
Season the soup with sugar, black pepper, and Italian seasoning. Bring to a simmer.
Use an immersion blender to blend the soup until it reaches your desired consistency, either smooth or slightly chunky.
In a separate bowl, combine the Cheddar Bay biscuit mix, shredded cheddar cheese, and water. Mix with a fork until a soft dough forms.
Drop spoonfuls of the dumpling dough into the simmering tomato soup.
Cover the pot, reduce heat to low, and let the dumplings steam for 10-15 minutes, or until cooked through.
While the dumplings cook, prepare the topping. In a small bowl, mix the melted butter with the garlic herb seasoning packet from the biscuit mix.
Uncover the pot and brush the tops of the cooked dumplings with the garlic butter mixture.
Serve the tomato soup with dumplings immediately, garnished with a sprinkle of flaky sea salt if desired.
Store leftovers in an airtight container for up to 3 days; reheat gently on the stovetop over medium heat, adding broth if needed. Dumplings soften upon storage, so enjoy fresh for best texture.
Yes, prepare the tomato soup base up to 2 days ahead and store in the refrigerator. Add the dumplings just before serving to keep them fluffy and prevent sogginess.
Substitute with any savory biscuit mix or make your own using all-purpose flour, baking powder, salt, butter, and shredded cheddar cheese.
The dumplings are done when they float to the surface and have been simmering for 12-15 minutes; they should be fluffy and cooked through.
Yes, scale all ingredients proportionally. You may need to increase simmering time slightly to ensure dumplings cook evenly in a larger batch.
Yes, this recipe uses vegetable broth and butter with no meat, making it vegetarian-friendly.
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