There’s something soul-soothing about a steaming bowl of tomato soup. It’s the kind of meal that takes you back—maybe to a rainy afternoon in your grandmother’s kitchen, or to a quiet evening when the only sound was a spoon gently scraping the bottom of the bowl. But this Tomato Soup with Cheddar Bay Dumplings is more than just a nod to nostalgia. It’s a celebration of comfort food with a fresh twist.
The pairing of tangy, velvety tomato broth and soft, cheesy Cheddar Bay dumplings feels almost poetic. It turns an everyday soup into something more—something you’ll want to share with friends, serve to family, and maybe even turn into your own little tradition. For my family, this soup signals the start of winter. As soon as we spot that first frost on the windows, this recipe comes out. It warms hands, hearts, and homes in a way few dishes can.
Whether you’re curled up with a good book or hosting a casual dinner, this dish brings people together around the table—no fuss, just flavor.
Why You’ll Love This Recipe
- A new twist on a timeless favorite: Classic tomato soup meets soft, garlicky dumplings inspired by Red Lobster’s Cheddar Bay biscuits.
- Perfect for cold weather: It’s hearty enough to be a full meal on chilly fall or winter nights.
- Quick comfort: You don’t need hours in the kitchen—this one-pot meal is ready in under an hour.
- Kid-friendly and crowd-pleasing: The cheesy dumplings win over even picky eaters.
- Make-ahead magic: The soup base can be made in advance and reheated, making it a great option for meal prep or entertaining.
Ingredients You’ll Need
For the Tomato Soup:
- 2 tablespoons butter
- 1 sweet onion, chopped
- 3 tablespoons all-purpose flour
- 3 cups chicken stock
- 43.5 ounces canned diced tomatoes, with liquid
- 1 teaspoon sugar
- ¾ teaspoon coarse salt
- ¼ teaspoon ground black pepper
For the Cheddar Bay Dumplings:
- 11-ounce packet Cheddar Bay biscuit mix
- 2 tablespoons butter (for brushing after cooking)
How to Make Tomato Soup with Cheddar Bay Dumplings
Step-by-Step Instructions
Step 1: Create a Flavorful Base
Start by melting the butter in a large soup pot over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes. The smell of butter and onion alone is enough to make your kitchen feel warm and inviting.
Sprinkle the flour over the onions and stir it in. Let this cook for about a minute to get rid of the raw flour taste—this is your thickening base for the soup.
Step 2: Simmer with Love
Slowly pour in the chicken stock, whisking as you go to avoid any lumps. Then add the canned tomatoes, sugar, salt, and pepper. Let everything come to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes.
This is when the magic starts. As the soup simmers, the flavors deepen and blend beautifully. If you like a smooth soup, use an immersion blender to blend it right in the pot, or transfer carefully to a blender in batches.
Step 3: Mix Up the Dumplings
While the soup simmers, prepare the Cheddar Bay dumpling mix according to package instructions. The dough will be thick and sticky, similar to biscuit dough. If you’re feeling fancy, stir in a bit of chopped parsley or shredded cheese for extra flair.
Step 4: Steam the Dumplings
Once your soup is hot and ready, gently drop spoonfuls of the biscuit dough into the pot, spacing them out to allow room for expansion. Cover with a lid and reduce heat to low. Let the dumplings steam for 15–20 minutes. Resist the urge to peek—steam is key to getting that fluffy interior.
Step 5: Finish with Garlic Butter
Melt 2 tablespoons of butter and mix it with the seasoning packet included in the biscuit mix. Once the dumplings are fully cooked, brush them with this garlicky butter for that signature Cheddar Bay flavor.
Serve hot, with a side of crusty bread or a crisp green salad if you like—but really, this soup stands strong on its own.
Helpful Tips for Success
- Don’t overmix the dumpling dough: Just stir until everything is combined. Overworking it can make the dumplings tough.
- Avoid lifting the lid too soon: Let the dumplings steam undisturbed to keep them fluffy and soft.
- Add herbs or spices: A sprinkle of Italian seasoning, basil, or smoked paprika can personalize the soup base.
- Make it vegetarian: Swap chicken stock for veggie stock with no loss in flavor.
Details
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Yield: Serves 4–6
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Contains dairy
Notes
- For added richness, stir a splash of cream into the soup after blending.
- If you love spice, add a dash of hot sauce or red pepper flakes.
- Leftover soup thickens in the fridge—thin it with broth when reheating.
Nutritional Information (per serving, approx.)
- Calories: 350
- Carbohydrates: 46g
- Protein: 6g
- Fat: 16g
- Sodium: 1471mg
- Fiber: 3g
- Sugar: 12g
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, but you’ll need to simmer them longer. Peel and dice about 6–8 large ripe tomatoes. You may want to add tomato paste to deepen the flavor.
Can I freeze the dumplings in the soup?
It’s best to freeze the soup base only. When ready to eat, reheat the soup and prepare fresh dumplings to drop in.
Is this recipe gluten-free?
Not as written, but you can substitute gluten-free flour for the roux and use a gluten-free biscuit mix for the dumplings.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove.
- Freezer: Freeze soup base (without dumplings) for up to 2 months. Thaw overnight in the fridge and reheat before adding fresh dumplings.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Cool and Creamy Cucumber Gazpacho: A Chilled Summer Classic
- Smoked Gouda Broccoli Soup
- Creamy French Onion and Mushroom Soup: A Cozy Twist on a Classic
- Zesty Vegan Zucchini Soup
Final Thoughts: A New Comfort Classic
Tomato Soup with Cheddar Bay Dumplings is a recipe you’ll return to again and again. It’s easy enough for a weeknight, satisfying enough for a weekend dinner, and special enough for guests. Each bite is a perfect combination of rich, tangy tomato and warm, cheesy goodness.
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Tomato Soup with Cheddar Bay Dumplings
Description
There’s something soul-soothing about a steaming bowl of tomato soup. It’s the kind of meal that takes you back—maybe to a rainy afternoon in your grandmother’s kitchen, or to a quiet evening when the only sound was a spoon gently scraping the bottom of the bowl. But this Tomato Soup with Cheddar Bay Dumplings is more than just a nod to nostalgia. It’s a celebration of comfort food with a fresh twist.
The pairing of tangy, velvety tomato broth and soft, cheesy Cheddar Bay dumplings feels almost poetic. It turns an everyday soup into something more—something you’ll want to share with friends, serve to family, and maybe even turn into your own little tradition. For my family, this soup signals the start of winter. As soon as we spot that first frost on the windows, this recipe comes out. It warms hands, hearts, and homes in a way few dishes can.
Whether you’re curled up with a good book or hosting a casual dinner, this dish brings people together around the table—no fuss, just flavor.
Ingredients
- For the Tomato Soup:
-
2 tablespoons butter
-
1 sweet onion, chopped
-
3 tablespoons all-purpose flour
-
3 cups chicken stock
-
43.5 ounces canned diced tomatoes, with liquid
-
1 teaspoon sugar
-
¾ teaspoon coarse salt
-
¼ teaspoon ground black pepper
- For the Cheddar Bay Dumplings:
-
11-ounce packet Cheddar Bay biscuit mix
-
2 tablespoons butter (for brushing after cooking)
Instructions
Start by melting the butter in a large soup pot over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes. The smell of butter and onion alone is enough to make your kitchen feel warm and inviting.
Sprinkle the flour over the onions and stir it in. Let this cook for about a minute to get rid of the raw flour taste—this is your thickening base for the soup.
Slowly pour in the chicken stock, whisking as you go to avoid any lumps. Then add the canned tomatoes, sugar, salt, and pepper. Let everything come to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes.
This is when the magic starts. As the soup simmers, the flavors deepen and blend beautifully. If you like a smooth soup, use an immersion blender to blend it right in the pot, or transfer carefully to a blender in batches.
While the soup simmers, prepare the Cheddar Bay dumpling mix according to package instructions. The dough will be thick and sticky, similar to biscuit dough. If you’re feeling fancy, stir in a bit of chopped parsley or shredded cheese for extra flair.
Once your soup is hot and ready, gently drop spoonfuls of the biscuit dough into the pot, spacing them out to allow room for expansion. Cover with a lid and reduce heat to low. Let the dumplings steam for 15–20 minutes. Resist the urge to peek—steam is key to getting that fluffy interior.
Melt 2 tablespoons of butter and mix it with the seasoning packet included in the biscuit mix. Once the dumplings are fully cooked, brush them with this garlicky butter for that signature Cheddar Bay flavor.
Serve hot, with a side of crusty bread or a crisp green salad if you like—but really, this soup stands strong on its own.
Notes
-
For added richness, stir a splash of cream into the soup after blending.
-
If you love spice, add a dash of hot sauce or red pepper flakes.
-
Leftover soup thickens in the fridge—thin it with broth when reheating.
