Description
A deliciously comforting tomato soup paired with fluffy cheddar bay dumplings, perfect for cold days.
Ingredients
Scale
- 2 tablespoons butter
- 1 chopped sweet onion
- 3 tablespoons all-purpose flour
- 3 cups chicken stock
- 43.5 ounces canned diced tomatoes, with liquid
- 1 teaspoon sugar
- 3/4 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 11-ounce packet cheddar bay biscuit mix
- 2 tablespoons butter (for sauce)
Instructions
- In a large pot, melt butter over medium heat.
- Stir in chopped onion and cook until the onion is translucent.
- Add in flour and cook, stirring constantly for 1 minute to form a roux.
- While stirring, slowly pour in chicken broth and canned tomatoes. Continue to stir until the mixture is smooth.
- Bring the mixture to a boil, then reduce the heat to a simmer. Season with a pinch of sugar, salt, and black pepper to taste.
- If you prefer a smooth soup, divide the soup into two portions and puree each portion separately in a blender until smooth. Return the pureed soup to the pot and bring it back up to a simmer.
- Prepare the biscuit mix according to the package directions. Drop spoonfuls of the biscuit batter into the simmering soup until all the batter is used. Cover the pot and cook for 15-20 minutes, or until the dumplings are no longer doughy. Remove the pot from heat.
- Prepare the butter sauce by melting 2 tablespoons of butter and mixing it with the seasoning packet provided.
Notes
- For added flavor, you can garnish the soup with fresh herbs.
- This recipe can be easily doubled for large gatherings.
- Leftover soup can be stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg