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Tomato Soup with Cheddar Dumplings

Creamy Tomato Soup with Cheddar Dumplings for Cozy Nights

This Tomato Soup with Cheddar Dumplings is the ultimate comfort food for chilly nights, combining a rich, creamy base with fluffy dumplings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Butter Adds richness and depth to the soup. Substitution: Olive oil for a lighter option.
  • 1 medium Onion Provides sweetness and aromatics when cooked. Substitution: Shallots for milder flavor.
  • 2 tablespoons Flour Used to create a roux that thickens the soup. Important for structure.
  • 4 cups Chicken Broth Forms the base of the soup, lending flavor. Substitution: Vegetable broth for a vegetarian version.
  • 2 cans Canned Tomatoes The main component, contributing acidity and sweetness. Substitution: Fresh tomatoes can be used if in season.
  • 1 tablespoon Sugar Balances acidity of tomatoes. Omission possible if desired.
  • to taste Salt & Black Pepper Essential for seasoning, enhance all flavors. Adjust to taste.
For the Dumplings
  • 1 cup Biscuit Mix Base for dumplings, provides a light, fluffy texture. Substitution: Homemade biscuit dough can work.
  • 2 tablespoons Butter (for topping) Adds flavor to the dumplings once cooked. Optional addition of garlic for extra flavor.
  • 1 packet Seasoning Packet (from biscuit mix) Enhances the flavor of dumplings. Substitution: Mix of garlic powder, parsley, and salt can be used for homemade dumplings.

Equipment

  • Large pot
  • blender
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 2 tablespoons of butter over medium heat until it foams. Add 1 chopped onion and sauté for about 5 minutes, stirring occasionally, until the onion is translucent and fragrant.
  2. Stir in 2 tablespoons of flour and cook for 1 minute, stirring constantly to create a roux.
  3. Gradually pour in 4 cups of chicken broth and 2 cans of diced tomatoes, stirring continuously until the mixture is smooth. Bring to a boil over high heat, then reduce to low and simmer for 10 minutes.
  4. Stir in 1 tablespoon of sugar and season with salt and black pepper to taste. Simmer for an additional 5 minutes.
  5. Carefully ladle the soup into a blender in batches (or use an immersion blender) and puree until creamy. Return the blended soup to the pot and keep warm.
  6. Prepare the biscuit mix according to package instructions, mixing with water until just combined.
  7. Drop spoonfuls of the biscuit batter into the simmering soup. Cover the pot and let them steam for 15-20 minutes.
  8. Melt 2 tablespoons of butter and mix it with the seasoning packet. Brush this mixture over the dumplings once they are ready.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 2gVitamin A: 1200IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

If storing leftovers, consider freezing dumplings separately. They may become soggy in the soup upon reheating.

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