Tomato Soup with Cheddar Bay Dumplings

Tomato Soup with Cheddar Bay Dumplings – Easy One-Pot Recipe

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Warm, creamy, and packed with comforting flavors, Tomato Soup with Cheddar Bay Dumplings is a cozy one-pot meal that turns simple pantry staples into a family favorite. Imagine velvety tomato broth scented with garlic and herbs, topped with tender, cheddar-studded dumplings that soak up every spoonful—perfect for beginner cooks looking for a show-stopping yet straightforward dinner.

Why You’ll Love ThisTomato Soup with Cheddar Bay Dumplings Recipe

  • Quick and easy to prepare—weeknight-friendly with minimal hands-on time.
  • Uses simple, wholesome ingredients you likely already have in the pantry.
  • Comforting and hearty—great for chilly evenings, lunch, or casual entertaining.

A Little Background

This mash-up pairs a classic creamy tomato soup with dumplings inspired by the beloved Cheddar Bay biscuit flavor—think garlicky butter and sharp cheddar folded into a tender dough. The idea is rooted in comfort-cooking traditions: a warming soup base paired with biscuit-like dumplings to create a satisfying, all-in-one bowl meal. It’s especially welcome during colder months or whenever you crave nostalgic, cozy food.

Key Ingredients for perfect Tomato Soup with Cheddar Bay Dumplings

  • Canned Tomatoes (28 oz): Rich tomato base—use crushed or whole peeled for best texture when pureed.
  • Chicken or Vegetable Broth (2 cups): Builds savory depth; vegetable broth keeps it vegetarian-friendly.
  • Heavy Cream (1/2 cup): Adds silkiness and mellows acidity—optional for a lighter version.
  • Sharp Cheddar (1 to 1 1/4 cups): Folded into the dumpling dough for that signature Cheddar Bay bite.
  • Garlic & Butter: Essential for the garlicky, buttery coating that makes the dumplings irresistible.

Step-by-Step Instructions to make Tomato Soup with Cheddar Bay Dumplings

  1. Prep aromatics: Finely chop 1 medium onion and mince 3 cloves garlic. In a large pot, melt 2 tablespoons butter over medium heat and sauté the onion until translucent, about 5 minutes. Add the garlic and cook 30–60 seconds until fragrant.
  2. Build the soup: Add two 14–15 oz cans of crushed or diced tomatoes and 2 cups of chicken or vegetable broth to the pot. Stir in 1 tablespoon sugar (optional, to balance acidity), a pinch of salt, and freshly ground black pepper. Bring to a simmer and cook 10–15 minutes to meld flavors.
  3. Finish the base: Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches). Return to low heat and stir in 1/2 cup heavy cream. Keep the soup at a gentle simmer while you make the dumpling dough.
  4. Make the dumplings: In a bowl combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon garlic powder, and 1 teaspoon salt. Cut in 1/2 cup cold butter until the mixture resembles coarse crumbs. Stir in 1 to 1 1/4 cups shredded sharp cheddar and 1 cup milk (add more or less to reach a drop-scone consistency). Fold in 2 tablespoons chopped fresh parsley.
  5. Cook dumplings in soup: Drop rounded spoonfuls of the dough onto the simmering soup, spacing them so they don’t touch. Cover the pot and simmer gently for 12–15 minutes—do not lift the lid—to let dumplings cook through and steam up.
  6. Finish and serve: Remove the lid, brush dumplings with a little melted butter mixed with a pinch of garlic powder and extra parsley if desired. Ladle soup into bowls, top with dumplings, and garnish with additional cheddar or parsley.

Pro Tips & Variations

  • For a smoother soup, strain after pureeing or use whole peeled tomatoes and blend thoroughly.
  • Store leftovers in separate containers: soup in one and dumplings in another to preserve texture; reheat gently on the stove.
  • Variations: swap cheddar for pepper jack for heat, add cooked bacon or roasted red peppers to the soup, or use a dairy-free cream substitute to make it vegan-friendly (with plant-based cheddar).

Serving Suggestions

Serve this Tomato Soup with Cheddar Bay Dumplings with a simple green salad or crusty bread to soak up any extra broth. It pairs well with chilled white wine or a light ale, and makes an inviting main for casual family dinners or a cozy weekend lunch.

Tomato Soup with Cheddar Bay Dumplings

Tomato Soup with Cheddar Bay Dumplings

A velvety tomato soup simmered with aromatics and finished with cream, crowned with tender, garlicky Cheddar Bay–style dumplings for the ultimate cozy one-pot meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Dumpling Steaming 15 minutes
Total Time 55 minutes
Course Dinner, Lunch
Cuisine American, Comfort food
Servings 6 people
Calories 420 kcal

Equipment

  • 1 Dutch oven or large soup pot
  • 1 Immersion blender (optional, or use a stand blender)
  • 1 Mixing Bowl
  • 1 Ladle

Ingredients
  

Tomato Soup Base

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil for sautéing
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste bloom for deeper flavor
  • 28 oz crushed or whole peeled tomatoes preferably San Marzano
  • 2 cups low-sodium chicken or vegetable broth
  • 0.5 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper freshly ground
  • 1 tsp Italian seasoning or dried basil
  • 1 tsp granulated sugar optional, to balance acidity
  • 0.5 cup heavy cream or half-and-half

Cheddar Bay Dumplings

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 0.5 cup unsalted butter cold, grated or cut into small cubes
  • 1.25 cups sharp cheddar cheese shredded
  • 1 cup whole milk or buttermilk; add as needed for a thick drop-dough
  • 2 tbsp fresh parsley chopped

Garlic-Butter Finish

  • 2 tbsp unsalted butter melted
  • 0.25 tsp garlic powder
  • 1 tbsp fresh parsley chopped, for garnish

Instructions
 

Tomato Soup Base

  • Warm butter and olive oil in a large Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic and cook 30–60 seconds until fragrant.
  • Stir in tomato paste and cook 1 minute to caramelize. Add tomatoes, broth, salt, pepper, Italian seasoning, and sugar (if using). Bring to a simmer and cook 10–15 minutes to meld flavors.
  • Blend the soup smooth with an immersion blender (or carefully in batches in a blender). Return to low heat and stir in heavy cream. Keep at a gentle simmer.

Cheddar Bay Dumplings

  • In a mixing bowl, whisk flour, baking powder, garlic powder, and salt.
  • Cut the cold butter into the flour until the mixture looks like coarse crumbs. Fold in shredded cheddar and parsley.
  • Stir in milk just until a thick, sticky drop-biscuit dough forms. Do not overmix.
  • Drop heaping tablespoonfuls of dough over the gently simmering soup, spacing slightly. Cover the pot tightly and cook 12–15 minutes over low heat—avoid lifting the lid so the dumplings steam through.

Finish & Serve

  • Combine melted butter and garlic powder. Brush or spoon over dumplings; sprinkle with parsley.
  • Ladle soup into bowls, nestle dumplings on top, and enjoy hot.

Notes

Keep the soup at a gentle simmer when steaming dumplings—boiling vigorously can break them apart. For make-ahead, store soup and dumplings separately; reheat soup over low and steam fresh dumplings just before serving.

Nutrition

Serving: 420gCalories: 420kcalCarbohydrates: 36g
Keyword Cheddar Bay Dumplings, one pot, tomato soup
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