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Ultimate Tomato Soup Recipe: Cheesy Cheddar Bay Dumplings

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Discover your new favorite comfort food with this rich and velvety tomato soup topped with fluffy, cheesy Cheddar Bay Dumplings. Perfect for a cozy night in or a hearty family meal!

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 medium carrot, finely diced
  • 4 cloves garlic, minced
  • 2 (28-ounce) cans canned San Marzano whole peeled tomatoes
  • 4 cups vegetable or chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 bay leaf
  • 1 teaspoon granulated sugar
  • 1/2 cup heavy cream
  • A handful of fresh basil leaves
  • Salt to taste
  • Black pepper to taste
  • 2 cups Biscuits Mix (like Bisquick)
  • 1 cup freshly grated sharp cheddar cheese
  • 3/4 cup milk
  • 3 tablespoons unsalted butter (for topping)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried parsley

Instructions

  1. In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat.
  2. Add 1 chopped large yellow onion and 1 finely diced medium carrot. Sauté for 8-10 minutes, stirring occasionally, until softened and translucent.
  3. Stir in 4 cloves of minced garlic and cook for another minute until fragrant, being careful not to burn it.
  4. Pour in two 28-ounce cans of San Marzano whole peeled tomatoes (crushing them with your hands as you add them) along with their juices.
  5. Add 4 cups of vegetable or chicken broth, 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, 1 bay leaf, and 1 teaspoon of granulated sugar. Stir everything together.
  6. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes (or up to an hour), stirring occasionally, to allow the flavors to meld and deepen.
  7. Remove the bay leaf from the pot.
  8. Carefully use an immersion blender to blend the soup directly in the pot until it’s completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth. Return the blended soup to the pot.
  9. Stir in 1/2 cup of heavy cream. Taste and adjust seasonings, adding more salt, black pepper, or a pinch more sugar if needed. Keep the soup on very low heat to stay warm while you make the dumplings.
  10. In a medium bowl, combine 2 cups of Biscuits Mix with 1 cup of freshly grated sharp cheddar cheese.
  11. Gradually add 3/4 cup of milk, stirring gently with a spoon or fork until a soft, slightly sticky dough forms. Be careful not to overmix.
  12. In a small bowl, melt 3 tablespoons of unsalted butter. Stir in 1 teaspoon of garlic powder and 1/2 teaspoon of dried parsley. Set aside for brushing later.
  13. Increase the heat under the soup to a gentle simmer.
  14. Using two spoons or a small cookie scoop, gently drop spoonfuls of the dumpling dough directly into the simmering soup. Work quickly but carefully, leaving a little space between each dumpling.
  15. Immediately cover the pot tightly and cook for 10-12 minutes, without lifting the lid.
  16. Once the dumplings are cooked, remove the lid. Ladle the hot soup and dumplings into individual bowls.
  17. Brush the tops of the hot dumplings with the melted garlic-parsley butter mixture.
  18. Garnish with a sprinkle of fresh chopped basil, if desired, and serve immediately.

Nutrition

Keywords: For the best flavor, use San Marzano tomatoes and fresh basil. Don't overmix the dumpling dough to keep them fluffy, and always keep the lid on while cooking the dumplings.

Find it online: https://crumella.com/ultimate-tomato-soup-recipe-cheesy-cheddar-bay-dumplings/