Tomato Soup with Cheddar Bay Dumplings

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.