Description
Discover how to make the Best Tomato Soup with Cheddar Bay Dumplings—perfectly comforting and packed with flavor. Try this delightful recipe today!
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 dumplings)
Instructions
- Melt butter in a large pot over medium heat and sauté chopped onions until translucent (about 5 minutes).
- Stir in flour and cook for another 2 minutes to create a roux.
- Gradually add chicken stock while stirring to avoid lumps, then incorporate diced tomatoes and bring to a gentle simmer.
- Season with sugar, salt, and pepper; let simmer for about 15 minutes.
- Preheat oven according to the biscuit mix package instructions. Prepare the dumpling mixture as directed.
- Drop spoonfuls of the dumpling dough over the soup and bake until golden brown (approximately 15 minutes).
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 350
- Sugar: 6g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg