Tomato Soup with Cheddar Bay Dumplings

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There’s just something about a warm bowl of Tomato Soup with Cheddar Bay Dumplings that wraps around you like a cozy blanket. I remember the first time I made this dish; it was a chilly evening, and I was craving something comforting. The smell of sautéed onions mingling with rich tomatoes filled my kitchen, and I knew I was onto something special. This recipe is perfect for those moments when you need a little pick-me-up or when you’re hosting friends for a casual gathering. It’s quick, satisfying, and honestly, who can resist the cheesy goodness of those dumplings? Trust me, once you try this, it’ll become your go-to comfort food for any season!

Why You’ll Love Tomato Soup with Cheddar Bay Dumplings

Let me tell you, this Tomato Soup with Cheddar Bay Dumplings is a match made in comfort food heaven! The rich, tangy tomato soup paired with those warm, cheesy dumplings creates a flavor explosion that’ll have you coming back for seconds. It’s the kind of dish that feels like a warm hug on a cold day, perfect for cozy nights in or casual get-togethers with friends.

Plus, it’s super quick to whip up – you can have it ready in about 40 minutes! Whether you’re looking to impress guests or just need a hearty meal after a long day, this recipe delivers every time. And let’s be real, who doesn’t love the delightful combination of tomato and cheddar? It’s pure comfort in a bowl!

Ingredients You’ll Need

Alright, let’s gather everything you’ll need to create this delicious Tomato Soup with Cheddar Bay Dumplings! Here’s the rundown:

• 43.5 oz canned diced tomatoes (undrained): These are the star of the show! They provide that rich, tomatoey goodness. Don’t drain them; the juice adds flavor.
• 1/4 tsp ground black pepper: This will give your soup a little kick. Adjust according to your taste — I like it a bit spicier!
• 3 tbsp all-purpose flour: This helps to thicken the soup just a bit. It’s a small amount, but it makes a difference.
• 1 chopped sweet onion: Sweet onions add a lovely depth of flavor. Don’t skip this step; it really enhances the overall taste.
• 3 cups chicken stock: Use low-sodium if you’re watching your salt intake. This is the base for your soup, so go for a good quality stock!
• 1 tsp sugar: Just a touch to balance the acidity of the tomatoes. Trust me, it works wonders!
• 2 tbsp butter: For sautéing the onions and adding richness. You can even use olive oil if you prefer a lighter touch.
• 3/4 tsp coarse salt (such as Diamond Crystal kosher salt): This will enhance all the flavors in your soup. Adjust according to your taste preferences.
• 1 (11 oz) packet cheddar bay biscuit mix: This is where the magic happens! It’s the shortcut to those cheesy dumplings that everyone loves.
• 2 tbsp butter (melted for brushing): This is to brush on the dumplings for that gorgeous, golden finish!

Make sure to have everything prepped and ready to go; it’ll make the cooking process so much smoother. Happy cooking!

Step-by-Step Instructions

Preparing the Soup Base

Let’s kick things off! In a large pot, melt 2 tablespoons of butter over medium heat. Once it’s nice and bubbly, toss in your chopped sweet onion. Sauté those beauties until they turn translucent — this usually takes about 5 minutes. Oh, the smell is heavenly! Now, grab your canned diced tomatoes (remember, don’t drain them!) and add them to the pot along with the 3 cups of chicken stock, 1 teaspoon of sugar, 1/4 teaspoon of black pepper, and 3/4 teaspoon of coarse salt. Bring everything to a gentle simmer, stirring occasionally. You’ll want to let it bubble away for about 10 minutes, allowing those flavors to meld beautifully.

Making the Cheddar Bay Dumplings

While your soup is simmering, let’s whip up those scrumptious cheddar bay dumplings! Grab your packet of cheddar bay biscuit mix and prepare it according to the package instructions. Usually, this involves mixing the biscuit mix with some water and maybe a little bit of melted butter. It’s super simple! Stir until just combined — don’t overmix, or your dumplings might turn out tough. Set the bowl aside while your soup finishes cooking.

Combining Soup and Dumplings

Now for the fun part! Once your soup has simmered for those 10 glorious minutes, it’s time to drop in those delightful dumplings. Using a spoon, take dollops of the batter and gently place them on top of the simmering soup. Be careful not to crowd them too much; they need space to puff up! Cover the pot with a lid and let the dumplings cook for about 15 minutes. This step is crucial, so resist the urge to peek — keeping the lid on will create steam that makes the dumplings rise beautifully. When the time’s up, brush those golden beauties with melted butter for that extra touch of deliciousness before serving!

Variations

One of the best things about this Tomato Soup with Cheddar Bay Dumplings is how easy it is to customize! If you’re looking to jazz it up a bit, consider adding some fresh herbs like basil or thyme for a fragrant touch. You can also toss in some sautéed spinach or kale for a boost of nutrients and color.

If you’re

Serving and Storage Tips

When it comes to serving your Tomato Soup with Cheddar Bay Dumplings, presentation is key! I love to ladle the soup into deep, cozy bowls and then gently place a few dumplings on top, letting them float like little clouds. You can add a sprinkle of fresh herbs like parsley or chives for a pop of color and freshness. A side of crusty bread for dipping is always a hit too!

As for leftovers, you’re in luck! This dish stores beautifully. Just let the soup cool completely before transferring it to an airtight container. It’ll last in the fridge for up to 3 days. If you’re planning to freeze it, I recommend storing the soup and dumplings separately to maintain their texture. The soup can be frozen for up to 3 months, while the dumplings are best enjoyed fresh. Reheat gently on the stovetop, and you’ll have a comforting meal ready to warm your soul again!

Helpful Notes

To take your Tomato Soup with Cheddar Bay Dumplings to the next level, don’t hesitate to experiment with fresh herbs! A handful of basil or a sprinkle of thyme can really brighten up the flavors. If you want a little heat, a dash of crushed red pepper flakes can bring a delightful kick to your soup.

And remember, if you don’t have chicken stock on hand, vegetable stock works beautifully too, making this dish vegetarian-friendly! If you’re looking to make it gluten-free, you can substitute the all-purpose flour and cheddar bay biscuit mix with gluten-free versions available at most grocery stores. Lastly, feel free to adjust the dumpling size; smaller dumplings will cook faster, while larger ones will be fluffier. Enjoy your culinary adventure!

Frequently Asked Questions

1. Can I freeze this soup?
Absolutely! Just let the soup cool completely and store it in an airtight container. It can be frozen for up to 3 months. However, I recommend freezing the soup and dumplings separately to keep everything fresh and delicious.

2. What if I don’t have cheddar bay biscuit mix?
No worries! You can make your own dumplings using a simple biscuit recipe. Just mix 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1 cup of shredded cheddar cheese. Stir in about 3/4 cup of milk until just combined!

3. Can I use fresh tomatoes instead of canned?
Definitely! If you’re using fresh tomatoes, about 6 cups of chopped tomatoes should do the trick. Just remember to peel and seed them for the best texture in your soup.

4. How can I make this soup spicier?
If you like a little heat, try adding some crushed red pepper flakes or a dash of hot sauce while the soup simmers. It’ll give you a nice kick!

5. Is there a way to make this dish vegan?
Sure! Substitute the chicken stock with vegetable stock and use a dairy-free cheese alternative in your dumplings. It’ll still be comforting and delicious!

Final Thoughts

So there you have it! This Tomato Soup with Cheddar Bay Dumplings isn’t just a meal; it’s a warm hug in a bowl that’ll bring a smile to your face, no matter the season. I truly believe that cooking should be fun and comforting, and this dish perfectly embodies that spirit. I can’t wait for you to try it! Whether you’re enjoying it on a chilly evening or serving it at a gathering, I promise it’ll be a hit.

Don’t forget to share your experiences with this recipe! I love hearing how it turns out for you, any little tweaks you made, or even how you enjoyed it with friends and family. Happy cooking, and may your kitchen always be filled with warmth and delicious aromas!

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