Dinner

Best Tomato Soup with Cheddar Bay Dumplings Recipe

ByLila Prescott February 23, 2026February 23, 2026

Introduction

This tomato soup with cheddar bay dumplings is the ultimate comfort food. It’s warm, rich, and topped with cheesy dumplings that add a delightful twist. Perfect for chilly days or whenever you want a cozy, satisfying meal.

A white rectangular baking dish filled with six round golden-brown dumplings resting in a thick, creamy orange sauce. Each dumpling is topped with small green herb pieces, adding contrast to the texture. The dish sits on a light beige cloth on a white wooden surface with a blurred bright green herb bunch in the background, and a silver spoon partially visible near the dish. The sauce has a rich and smooth texture, coating the dumplings gently. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

43.5 oz canned diced tomatoes (undrained)
1/4 tsp ground black pepper

3 tbsp all-purpose flour
1 chopped sweet onion

3 cups chicken stock
1 tsp sugar

2 tbsp butter
3/4 tsp coarse salt (such as Diamond Crystal kosher salt)
1 (11 oz) packet cheddar bay biscuit mix (Red Lobster brand recommended)

2 tbsp butter (melted for brushing dumplings)

Instructions

Step 1: In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until translucent. Stir in flour and cook, stirring constantly for 1 minute to form a roux.
Step 2: Slowly pour in the chicken stock and canned tomatoes while stirring. Continue until the mixture is smooth. Bring to a boil, then reduce heat to simmer. Season with sugar, salt, and black pepper to taste.

Step 3: (Optional) For a smooth soup, divide the soup into portions and puree each in a blender until smooth. Return to the pot and bring back to a simmer.
Step 4: Prepare the cheddar bay biscuit mix according to package directions. Drop spoonfuls of the batter into the simmering soup. Cover and cook for 15–20 minutes, until dumplings are cooked through and no longer doughy. Remove pot from heat.
Step 5: Melt 2 tablespoons of butter and mix with the seasoning packet from the biscuit mix. Brush this butter mixture over the tops of the dumplings in the pot. Serve hot and enjoy!

Tips & Variations

For a vegetarian version, substitute chicken stock with vegetable broth.
If you prefer a chunkier soup, skip the pureeing step.
Add fresh basil or thyme while simmering for extra herbal flavor.

Use homemade biscuit dough with shredded cheddar in place of the mix for a from-scratch option.

Storage

Store leftover soup and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent dumplings from becoming tough. Avoid freezing, as dumplings may lose texture.

How to Serve

A white rectangular baking dish holds six round biscuits baked in a creamy orange sauce. The biscuits are golden-brown on top with a slightly crusty texture and sprinkled with small green parsley pieces. The orange sauce looks thick and smooth, filling the dish around and beneath the biscuits. The dish rests on a beige cloth napkin on a white marbled surface, with a metal spoon and fresh green parsley blurred softly in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

To make it vegan, use vegetable broth and a vegan butter substitute. The cheddar bay biscuit mix may contain dairy, so use a vegan biscuit recipe instead.

Can the dumplings be cooked separately?

Yes, you can bake or cook the dumplings separately and add them to the soup when serving. Cooking them directly in the soup allows them to absorb the flavors better.