Creamy Tomato Soup with Cheddar Bay Dumplings

What's better than a bowl of creamy tomato soup on a cool fall day? Um... how about a bowl of tomato soup topped with cheesy garlic dumplings?! It's the ultimate comfort food and a cinch to throw together to boot!

Course Soup

Cuisine American

Keyword dumplings from biscuit mix, homemade tomato soup, red lobster biscuit mix

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings servings

Calories 353kcal

Author Heather Cheney

Ingredients

2 tablespoons butter
1 sweet white onion chopped
3 tablespoons flour
3 cups chicken broth
43.5 ounces diced tomatoes undrained
1 teaspoons sugar
¾ teaspoons kosher salt
¼ teaspoons black pepper
11 ounce package cheddar bay biscuit mix
2 tablespoons butter

Instructions

In a large pot, melt butter over medium heat. Stir in onion and cook until translucent. Add in flour and cook, stirring constantly for 1 minute.
While stirring, slowly pour in chicken broth and canned tomatoes. Stir until smooth, bring to a boil and reduce heat to a simmer. Season with sugar, salt and black pepper.
If a smooth soup is desired, divide the soup into two portions and puree until smooth in a blender. Return soup to pot and bring back up to a simmer.
Prepare biscuit mix as directed on package and drop spoonfuls of the biscuit batter into the simmering soup until all the batter is used. Cover pot and cook for 15-20 minute or until the dumplings are no longer doughy. Remove from heat.
Prepare the butter sauce using only 2 tablespoon of butter and the seasoning packet and brush over the tops of the dumplings in the pot and serve.

Nutrition