Cozy Tomato Soup with Cheddar Bay Dumplings! A Comfort Food Classic

There are few meals that wrap you up like a warm blanket quite the way Tomato Soup with Cheddar Bay Dumplings does. Inspired by the nostalgic comfort of classic tomato soup and the buttery, garlicky joy of Cheddar Bay biscuits, this recipe brings the two together in one deeply satisfying bowl. The soup is velvety, rich, and gently tangy, while the dumplings are fluffy, cheesy clouds that soak up every drop of flavor.

This dish is perfect for cold evenings, rainy weekends, or anytime you need a little culinary comfort. It’s elevated enough to serve guests, yet simple enough for a cozy weeknight dinner. If you love tomato soup and you love Cheddar Bay biscuits, this recipe will quickly earn a permanent spot in your rotation.

Tomato Soup with Cheddar Bay Dumplings Recipe

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4–6
Calories: ~420 per serving

Ingredients

For the Tomato Soup

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 (28-ounce) cans whole San Marzano tomatoes, crushed
• 2 cups vegetable or chicken broth
• 1 teaspoon sugar (optional, to balance acidity)
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ½ cup heavy cream
• Salt and freshly cracked black pepper, to taste

For the Cheddar Bay Dumplings

• 1 cup all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¾ cup shredded sharp cheddar cheese
• ¾ cup whole milk
• 2 tablespoons melted butter
• 1 tablespoon chopped fresh parsley

Instructions

1. Heat olive oil in a large Dutch oven over medium heat. Add onion and sauté until soft and translucent, about 5 minutes.
2. Add garlic and tomato paste. Cook for 1–2 minutes until fragrant and slightly caramelized.
3. Stir in crushed tomatoes, broth, basil, oregano, sugar, salt, and pepper. Bring to a gentle simmer and cook for 20 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in heavy cream and reduce heat to low.
5. In a bowl, whisk together flour, baking powder, garlic powder, and salt. Fold in cheddar cheese.
6. Add milk and melted butter, stirring just until combined. Do not overmix.
7. Drop spoonfuls of dumpling dough gently onto the surface of the simmering soup.
8. Cover and cook for 12–15 minutes, until dumplings are puffed and cooked through.
9. Garnish with parsley and serve hot.

Substitutions & Dietary Swaps

• Gluten-Free: Use a 1:1 gluten-free flour blend for the dumplings.
• Dairy-Free: Swap coconut milk for cream and use dairy-free cheddar.
• Vegan: Use plant-based milk, cheese, and butter alternatives.

Chef’s Pro Tips

• San Marzano tomatoes provide superior sweetness and balance.
• Keep the soup at a gentle simmer when adding dumplings.
• Freshly shredded cheese melts better than pre-shredded.

Make Ahead, Storage & Reheating

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop. Dumplings will soften but remain delicious.

Troubleshooting & Common Mistakes

• Dumplings too dense: Avoid overmixing the dough.
• Soup too acidic: Add a pinch more sugar or cream.

Flavor Pairings & Serving Suggestions

Serve with Japanese Zucchini & Onion Stir-Fry.

Tomato Soup with Cheddar Bay Dumplings

This Tomato Soup with Cheddar Bay Dumplings is rich, creamy, and ultra-comforting—topped with fluffy, garlicky cheddar dumplings that cook right in the soup.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Tomato Soup

• 2 tbsp olive oil
• 1 yellow onion medium, finely diced
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 56 oz whole San Marzano tomatoes 2 (28-oz) cans, crushed
• 2 cups vegetable or chicken broth
• 1 tsp sugar optional, to balance acidity
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 cup heavy cream
• salt to taste
• black pepper to taste

Cheddar Bay Dumplings

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 3/4 cup sharp cheddar cheese shredded
• 3/4 cup whole milk
• 2 tbsp butter melted
• 1 tbsp fresh parsley chopped

Equipment

• Dutch Oven or Large Pot
• Immersion Blender (or Blender)
• Mixing bowl

Method

 

1. Heat olive oil in a large Dutch oven over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
2. Add garlic and tomato paste. Cook 1–2 minutes, stirring, until fragrant and slightly caramelized.
3. Stir in crushed tomatoes, broth, basil, oregano, sugar (if using), salt, and pepper. Bring to a gentle simmer and cook for 20 minutes.
4. Blend the soup until smooth using an immersion blender (or carefully blend in batches). Stir in heavy cream and reduce heat to low.
5. Make the dumpling dough: whisk flour, baking powder, garlic powder, and salt. Fold in cheddar, then stir in milk and melted butter just until combined (do not overmix).
6. Keep soup at a gentle simmer. Drop spoonfuls of dumpling dough onto the soup surface, spacing them slightly.
7. Cover and cook 12–15 minutes, until dumplings are puffed and cooked through. Sprinkle with parsley and serve immediately.

Notes

For best texture, cook dumplings right before serving. If your tomatoes are very acidic, add the optional sugar or a little extra cream to balance.

FAQs

1. Can I make this ahead? Yes, prepare the soup ahead and add dumplings just before serving.
2. Can I freeze it? Freeze the soup only; dumplings are best fresh.
3. What cheese works best? Sharp cheddar for maximum flavor.
4. Can I bake the dumplings separately? Yes, but cooking them in the soup adds flavor.
5. Is this kid-friendly? Absolutely! mild, creamy, and comforting.

Conclusion

This Tomato Soup with Cheddar Bay Dumplings is the ultimate comfort food upgrade rich, creamy soup paired with fluffy, cheesy dumplings that feel indulgent yet homey. Whether you’re serving family or treating yourself, this recipe delivers warmth, flavor, and joy in every spoonful. Try it tonight and make it a new cold-weather favorite.

For more on tomato nutrition, visit the USDA.