Can I make this vegetarian?

Yes—use vegetable stock and a vegetarian biscuit mix. Add mushrooms for meatiness.

Can I use fresh tomatoes instead of canned?

You can, but you’ll need to cook them longer to break them down and concentrate flavor. Canned diced tomatoes give consistent results most of the year.

How can I make this gluten-free?

Use a gluten-free biscuit mix for the dumplings and a gluten-free flour substitute for the roux (like a 1:1 GF blend). Thicken with cornstarch slurry as an alternative.

My dumplings sank—what went wrong?

If the soup is not simmering vigorously enough or the batter is too wet, dumplings may sink. Ensure a gentle simmer and that batter consistency matches package directions.

Sure—add cooked noodles after reheating the broth for a heartier bowl, but skip dumplings if using noodles to avoid carb overload.

Comfort Soups for Cold Weather — Tomato Soup with Cheddar Bay Dumplings 9am Chef

Description

Warm, cheesy dumplings float in a rich tomato broth

Ingredients

Scale

Soup

43.5 oz canned diced tomatoes (keep the juices)
¼ tsp ground black pepper
3 tbsp all-purpose flour
1 sweet onion, finely chopped
3 cups chicken stock
1 tsp sugar
2 tbsp butter
¾ tsp coarse salt (e.g., Diamond Crystal kosher)

Cheddar Bay dumplings

1 (11 oz) packet Cheddar Bay biscuit mix (Red Lobster style)

Dumpling glaze

2 tbsp butter, melted (for brushing)

Instructions

Start the base. Melt the butter in a large pot over medium heat. Add the chopped onion and cook until it softens and turns translucent.
Make a light roux. Sprinkle in the flour and stir constantly for about one minute to cook off the raw flour taste.
Add liquids. Gradually whisk in the chicken stock, then pour in the canned diced tomatoes with their juices. Stir until smooth and bring the pot to a gentle boil.
Simmer & season. Reduce heat to a low simmer. Stir in the sugar, salt, and black pepper. Let the flavors meld for a few minutes.
(Optional) Smooth the soup. If you want a silky texture, carefully transfer half (or all) of the soup to a blender and purée until smooth. Return it to the pot and warm through.
Make the dumpling batter. Prepare the biscuit mix following the package instructions to form the dumpling dough.
Poach the dumplings. Drop spoonfuls of the biscuit batter into the simmering soup, leaving a little space between each mound. Cover the pot and cook undisturbed for 15–20 minutes, until dumplings are fully set and no longer raw in the center.
Finish with seasoned butter. Mix the melted butter with the seasoning packet from the biscuit mix, then brush or spoon this buttery mixture over the tops of the cooked dumplings right in the pot.
Serve. Ladle the hot soup into bowls, making sure each portion gets a dumpling. Enjoy immediately.

Notes

Don’t lift the lid while dumplings steam — trapped heat finishes them through.
If freezing: freeze the soup base without dumplings; make fresh dumplings when reheating.
Adjust seasoning at the end — canned tomatoes and stock vary in saltiness.