Description
Indulge in a cozy bowl of creamy tomato soup, topped with buttery, flaky cheddar bay dumplings for the ultimate comfort food experience. This easy 30-minute recipe delivers all the flavors of a classic tomato soup with the added delight of irresistible homemade dumplings.
Ingredients
– 2 tablespoons unsalted butter
– 1 onion, diced
– 3 cloves garlic, minced
– 2 (28-ounce) cans diced tomatoes
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried basil
– 1/2 teaspoon dried oregano
– Salt and pepper to taste
– 2 cups biscuit mix
– 3/4 cup shredded cheddar cheese
– 1/3 cup milk
Instructions
1. – In a large pot, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. – Add the diced tomatoes, chicken broth, heavy cream, basil, oregano, salt, and pepper. Bring to a simmer and let cook for 15 minutes.
3. – In a medium bowl, combine the biscuit mix, cheddar cheese, and milk. Stir just until a thick batter forms.
4. – Drop the batter by heaping spoonfuls into the simmering soup. Cover and cook for 10-12 minutes, until the dumplings are cooked through.
5. – Serve the tomato soup with the cheddar bay dumplings immediately, garnished with additional fresh basil if desired.
Notes
– For a thicker soup, blend part of the soup with an immersion blender before adding the dumplings.
– Try different cheese varieties like Parmesan or Gruyère in the dumplings.
– Leftover soup and dumplings can be stored in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American