Ultimate Tomato Soup with Cheddar Bay Dumplings — Cozy Comfort Soups for Cold Weather

Comfort Soups for Cold Weather — Tomato Soup with Cheddar Bay Dumplings

If you want serious Comfort Soups for Cold Weather, this tomato soup studded with cheesy Cheddar Bay dumplings is the bowl to make. It’s warm, cozy, and exactly the kind of stick-to-your-ribs comfort that turns a blustery evening into a soft-blanket night in.

This recipe blends bright Recipes Using Diced Tomatoes with a silky roux-based broth, then tops the whole pot with pillowy cheddar biscuit dumplings—think garlic-butter biscuits floating in tomato bliss. Ready in about an hour, it’s a showy but utterly approachable meal for a family dinner, a meal-prep win, or a weekend comfort project.

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Why you’ll love this recipe

• Big comfort, low fuss. You get rich flavor without restaurant-level effort.
• Pantry-friendly. Canned tomatoes and a biscuit mix make this a pantry-to-table winner—perfect for Campbell’s Tomato Soup Recipe Ideas vibes if you like shortcuts.
• Crowd-pleaser. Kids love the dumplings; adults love the sharp cheddar and garlicky butter.
• Flexible. Want vegetarian? Swap chicken broth for veggie stock and use a vegetarian biscuit mix. This easily fits Vegetarian Supper Ideas.
• Makes great leftovers. Soup mellows overnight and dumplings stay soft and tender.

Curious how canned tomatoes can sing? A little roux, a simmer, and balanced acid do the trick.

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The Key Ingredients (and Why You Need Them)

Below I list the main ingredients (no amounts here — the printable card at the bottom has those). I’ll explain what role each plays so you understand how and why to tweak things.

Canned diced tomatoes — they give fresh tomato flavor plus texture. Using them undrained adds body to the broth and saves time—this is one of the best Recipes Using Diced Tomatoes hacks.

Chicken stock — the backbone liquid. Use low-sodium if you want control over salt. Swap for vegetable stock for a vegetarian spin.

Onion & butter — start the base. The onion softens and sweeps the soup toward sweet-savory balance; butter helps build a silky mouthfeel.

Flour (for the roux) — thickens and rounds the soup. The light roux transforms watery tomato juice into a luscious, velvet broth—this is how simple Tomato Based Recipes get luxurious.

Sugar — counterbalances acidity. A small pinch brightens and smooths the tomato tang without making it sweet.

Cheddar Bay biscuit mix — the cheat that makes this recipe magical. The mix yields soft, buttery dumplings; toss the included seasoning into melted butter for that iconic Cheddar Bay finish.

Butter + seasoning packet — melted then brushed over the dumplings gives that garlicky, herb-kissed top that makes the dumpling feel special.

Knowing what each ingredient does lets you swap smartly—bouillon? Use a little for deeper umami as part of Recipes Using Tomato Bouillon. Want softer textures? The dumplings deliver a great Soft Food Recipes option.

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How to Make It

Note: Use vegetable stock and a vegetarian biscuit mix for the Vegetarian Supper Ideas version.

Step 1 — Build the base

Heat butter in a large, heavy pot over medium heat. Add the chopped onion and cook until translucent and fragrant. Stir in the flour and cook for about a minute to remove raw-flour taste; this forms your roux and thickening base.

Step 2 — Add liquids and tomatoes

Slowly whisk in the chicken stock so the roux blends smoothly. Add the canned diced tomatoes (undrained). Bring to a simmer and whisk until smooth. Season with the pinch of sugar, coarse salt, and black pepper. Let the soup simmer gently for 10–15 minutes to let flavors marry.

Step 3 — Smooth or chunky — your call

If you like a silky finish, carefully puree half or all of the soup in a blender (allow steam to vent), then return it to the pot and stir to combine. If you prefer texture, leave it as-is. Both versions are delicious; the blended one is more like classic comfort tomato soup, while the chunky version leans into rustic Tomato Dumpling Soup vibes.

Step 4 — Make the dumplings

Prepare the biscuit mix per the package directions to form a biscuit-style batter. Drop spoonfuls of batter into the simmering soup, spacing them a little so they can puff without sticking into one big mass.

Cover the pot and let the dumplings steam-cook for 15–20 minutes. Do not lift the lid during this time—trap the steam so dumplings bake through.

Step 5 — Finish with buttery goodness

Mix melted butter with the included seasoning packet and brush or spoon it over the tops of the dumplings, right in the pot. This step creates the signature Cheddar Bay aroma and an irresistible finish.

Serve immediately, ladling soup around the dumplings, and enjoy that first spoonful of tomato and cheesy biscuit together.

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Pro tips for perfect results

• Brown the roux lightly, not dark—cook the flour just until it loses its raw taste to avoid a pasty note.
• Simmer gently. A rolling boil can break up the dumplings or make the soup cloudy. Keep it a gentle simmer.
• Don’t lift the lid while dumplings steam. That trapped heat finishes them through.
• If you crave deeper umami, add a small teaspoon of tomato bouillon or a splash of Worcestershire—great for Recipes Using Tomato Bouillon fans.
• Adjust salt gradually. If you used canned tomatoes and bouillon, they may already be salty. Taste before extra salt.
• Brush butter right before serving so the dumpling tops stay glossy and fragrant.

Bold tip: For the puffiest dumplings, don’t overmix the batter—fold until combined.

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Variations to try

Vegetarian Tomato Dumpling Soup — use vegetable stock and a vegetarian biscuit mix; throw in mushrooms for umami. This is a cozy Vegetarian Supper Ideas option.

Bouillon-boosted version — dissolve a spoon of tomato bouillon into the stock for an intense tomato backbone ideal when fresh-tasting canned tomatoes need a lift. (See Recipes Using Tomato Bouillon.)

Creamy tomato twist — stir in a little cream or half-and-half at the end for a richer, velvety finish. Great if you want to lean into classic Tomato Based Recipes comfort.

Spicy cheddar bay — add a pinch of cayenne to the dumpling topping for a subtle heat kick.

Camp-style shortcut — use a good-quality condensed tomato soup as part of the liquid and thin with stock for fast Campbell’s Tomato Soup Recipe Ideas inspiration.

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Best ways to serve

• Family dinner: Ladle each bowl with a dumpling and garnish with fresh parsley or chives. Pair with a crisp salad or roasted vegetables.
• Soup + sandwich: Serve alongside grilled cheese or a panini for the ultimate Soup And Sandwich night.
• Cozy weeknight: Keep it simple — loaf bread and butter, a mug of the soup, and a movie.
• Make it a starter: Spoon small portions as an appetizer at a dinner party—elegant and comforting.

Want a wine pairing? Try a light-bodied red like Pinot Noir or a crisp white like Sauvignon Blanc; both play nicely with tomato acidity and cheesy biscuits.

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Quick tips for storage & leftovers

• Refrigerate: Cool quickly and refrigerate in an airtight container for up to 3 days. Dumplings will soak liquid over time but taste great reheated.
• Freeze: For longer storage, freeze the soup without dumplings (dumplings soften too much in the freezer). Freeze up to 3 months. Reheat and make fresh dumplings when ready.
• Reheat gently: Warm on the stove over low heat, adding a splash of stock if the soup thickened. Avoid microwaving dumplings—they can get rubbery.
• Make-ahead trick: Cook the soup base a day ahead and refrigerate. Prepare dumplings and bake right before serving for freshest texture.

Bold tip: If freezing, separate broth and dumplings—freeze the broth, and make fresh dumplings at serving time.

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FAQs

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Final thoughts — cozy, creative, and totally worth it

This Tomato Dumpling Soup recipe is a serious comfort-player—rich tomato flavor meets that nostalgic Cheddar Bay biscuit finish. It’s the kind of dish that warms hands and hearts, that feeds a crowd and stores well for future cozy nights. Whether you’re hunting Comfort Soups for Cold Weather or exploring creative Tomato Based Recipes, this soup earns a spot in your weeknight repertoire.

Give it a try on the next chilly evening. Make the broth the day before if you want, or whip it up from pantry staples in an afternoon. Either way, spoon into a warm bowl, pile a dumpling on top, and savor the kind of comfort only a bubbling pot of tomato and biscuit can deliver.

Bold final tip: Serve immediately after brushing the dumplings with butter—the aroma and texture are best right away.

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