When cozy comfort meets cheesy indulgence, you get this winning Creamy Tomato Soup with Cheddar Bay Biscuit Dumplings. It’s tomato soup like you’ve never had before—velvety and flavorful, with pillowy biscuit dumplings floating on top, infused with irresistible cheddar-bay seasoning. Perfect for chilly evenings, family dinners, or anytime you need a bowl of warmth and joy.

Creamy Tomato Soup with Cheddar Bay Biscuit Dumplings

Why You’ll Love This Recipe

Cheesy goodness: Cheddar bay biscuit dumplings bring a decadent twist.
Super comforting: Creamy tomato base hits all the cozy notes.
Simple and satisfying: Easily created using pantry staples.
Fun and filling: Dumplings make this soup extra hearty—one bowl is enough for a meal!
Kid-friendly twist: A playful dinner that kids love to help with.

Ingredients

For the Soup Base:

2 tablespoons butter
1 chopped sweet onion
3 tablespoons all-purpose flour
3 cups chicken stock
43.5 oz canned diced tomatoes (with liquid)
1 teaspoon sugar
¾ teaspoon coarse salt (adjust to taste)
¼ teaspoon ground black pepper

For the Cheddar Bay Biscuit Dumplings:

11-ounce packet cheddar bay biscuit mix
2 tablespoons butter (for topping)

Instructions

Step 1: Cook the Base Ingredients

In a large pot, melt butter over medium heat.
Add chopped onion, cooking until translucent.
Stir in flour to create a roux, cooking for about 1 minute until fragrant.

Step 2: Add Liquids and Seasonings

Gradually whisk in chicken stock and canned diced tomatoes, stirring until smooth.
Bring the mixture to a boil, then reduce to a simmer.
Season with sugar, salt, and black pepper—adjust to taste.

Step 3: Puree the Soup (Optional)

For a smoother texture, blend half the soup in a blender, then return to the pot and stir gently. Bring back to a simmer.

Step 4: Cook the Dumplings

Prepare the biscuit mix per package directions.
Drop spoonfuls of the batter into the gently simmering soup. Cover and let cook for 15–20 minutes, or until the dumplings are cooked through—not doughy.

Step 5: Finish with Butter Sauce & Serve

Melt remaining butter and mix with the seasoning packet from the biscuit mix.
Brush this buttery seasoning over the tops of the cooked dumplings. Serve hot and enjoy!

Variations

Vegetarian Swap: Use vegetable broth and omit the seasoning packet for a meat-free version—add herbs like thyme or basil.
Spicy Kick: Add red pepper flakes or chopped jalapeños to the soup before simmering.
Creamier Version: Stir in ½ cup heavy cream or half-and-half before serving.
Herb-Infused: Add fresh basil or parsley as a garnish.
Dumpling Options: Try making mini dumplings using drop biscuits or store-bought buttermilk biscuit dough if cheddar mix is unavailable.

Storage & Reheating

Fridge: Store leftover soup (without biscuit dumplings, if possible) in an airtight container for up to 3 days.
Freezer: Tomato soup (without dumplings) freezes well for up to 2 months.
Reheat: Warm gently on the stovetop or in the microwave. If desired, make fresh dumplings on top after reheating to restore texture.

FAQ

Can I omit blending the soup?
Yes! Leaving it chunky adds more texture and makes it more rustic and hearty.

Can I make the dumplings ahead of time?
Best to prepare just before serving. Dumplings can become soggy or gummy if prepared too far in advance.

Can I use fresh tomatoes instead of canned?
Absolutely! Use about 4–5 cups of chopped fresh tomatoes and increase simmer time until soft.

Is this kid-friendly?
Definitely! The dumplings make it more fun and filling—great for picky eaters.

Conclusion

This Creamy Tomato Soup with Cheddar Bay Biscuit Dumplings delivers cozy, comforting flavor with a playful, cheesy twist. The combination of creamy tomato broth and irresistible biscuit dumplings makes it both satisfying and memorable—a perfect dinner for any day of the week.

Chef sara