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Hearty Tomato Soup with Cheddar Bay Dumplings

A comforting one-pot meal featuring rich, creamy homemade tomato soup topped with fluffy, garlic-butter glazed cheddar biscuits steamed to perfection.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Tomato Soup Base
  • 4 tbsp unsalted butter divided
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 28 oz whole peeled tomatoes can, crushed
  • 3 cups chicken or vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 0.5 cup heavy cream
Cheddar Bay Dumplings
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp garlic powder
  • 0.5 cup unsalted butter cold and cubed
  • 1.5 cups sharp cheddar cheese shredded
  • 0.75 cup milk whole or buttermilk
  • 2 tbsp fresh parsley chopped

Equipment

  • Large Pot or Dutch Oven
  • Mixing bowls
  • Whisk
  • Ice Cream Scoop

Method
 

  1. In a large pot, melt 2 tbsp butter over medium heat. Sauté onion until soft (5 mins), then add garlic for 1 minute.
  2. Stir in flour and cook for 1 minute. Mix in tomato paste.
  3. Whisk in broth, tomatoes, thyme, and basil. Simmer on low for 10-15 minutes.
  4. Stir in heavy cream and season with salt and pepper. Keep at a low simmer.
  5. For dumplings: Whisk flour, baking powder, baking soda, garlic powder, and salt. Cut in cold butter until crumbly.
  6. Stir in cheese and parsley, then add milk until a sticky dough forms.
  7. Scoop dough balls directly onto simmering soup. Cover and cook 15-18 minutes.
  8. Optional: Broil for 2 minutes to brown tops. Brush with melted garlic butter before serving.

Notes

Use block cheese for best melting.