This tomato soup with cheddar bay dumplings is the kind of dish that walks into the kitchen like a warm, familiar friend. I first put this together on a rainy evening when my pantry was light but my craving for comfort was heavy. Using canned diced tomatoes (undrained for full-bodied tomato flavor), a few pantry staples, and a packet of cheddar bay biscuit mix, I created a bowl that felt like the coziest version of home. The soup itself is bright, slightly sweet, and velvety, while the dumplings deliver cheesy, garlicky pockets that float and soak up flavor.

I discovered this combination during a weekend when my family needed something both quick and comforting. What makes it special is the contrast in textures — a silky tomato base with tender, buttery dumplings that carry a burst of herb-salt on top. Every time I make it, my partner comments on how the dumplings remind them of a favorite seafood-house biscuit, and my kids argue over who gets the last one. This is an approachable recipe that feels elevated because of those dumplings, and it’s flexible enough to adapt to vegetarian requests or a lighter finish when needed.

Ingredients

• Canned diced tomatoes (43.5 oz, undrained): Using the tomatoes with their juices gives a fuller, brighter base. Look for a good-quality brand canned at peak season; San Marzano-style cans are great if available.
• Chicken stock (3 cups): Use low-sodium chicken stock to better control seasoning. Substitute vegetable stock if you prefer a vegetarian version — the flavor will be slightly lighter but still delicious.
• Sweet onion (1, chopped): A sweet yellow or Vidalia onion softens and adds natural sweetness that balances the tomatoes. Chop finely so it melts into the soup.
• All-purpose flour (3 tablespoons): Acts as a thickening agent. Be sure to cook the flour briefly in butter to avoid a raw taste and to create a smooth finish.
• Butter (2 tablespoons + 2 tablespoons melted): Use unsalted butter for control over salt levels; the melted butter brushed on dumplings creates that glossy, flavorful top.
• Cheddar bay biscuit mix (11 oz packet): The classic mix (Red Lobster style) has herb and cheese flavors built in; it makes drop-style dumplings that bake tender in the simmering soup.
• Coarse salt (3/4 teaspoon): I use Diamond Crystal kosher for even seasoning; adjust to taste, especially if your stock is salted.
• Ground black pepper (1/4 teaspoon) and sugar (1 teaspoon): Pepper adds subtle warmth while a touch of sugar balances the tomatoes’ acidity.

Instructions

Prepare the aromatics and roux: In a 4-quart Dutch oven over medium heat, melt 2 tablespoons butter. Add the chopped sweet onion and sauté until translucent and soft, about 6–8 minutes, scraping the pan to prevent browning. Sprinkle in 3 tablespoons flour and cook, stirring constantly, for 1–2 minutes to form a blond roux — this will thicken the liquid and remove any raw flour taste. Add tomatoes and stock: Carefully pour in the entire 43.5-ounce can of diced tomatoes with their juices, then add 3 cups chicken stock. Stir to combine and bring to a gentle simmer. The roux will loosen and the mixture will start to thicken. Simmer, uncovered, for 12–15 minutes to allow flavors to meld and the soup to concentrate slightly. Season and finish the base: Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon ground black pepper, and 1 teaspoon sugar. Taste and adjust salt or sugar as needed; if using low-sodium stock you may want another 1/4 teaspoon salt. If you prefer a silkier texture, blend the soup with an immersion blender until just smooth — leave some tomato texture if you like a more rustic mouthfeel. Prepare the dumpling batter: Measure the 11-ounce cheddar bay biscuit mix into a medium bowl and follow the packet’s instructions for a drop-biscuit consistency — typically adding milk or water (use the amount specified on your packet). Stir until just combined; avoid overmixing to keep dumplings tender. Drop dumplings into simmering soup: Using two spoons or a small cookie scoop, drop heaping tablespoon-sized portions of batter onto the surface of the simmering soup, spacing them so they don’t touch as they expand. Reduce heat to low, cover the pot, and cook for 12–15 minutes without lifting the lid often — steam is what cooks the dumplings through. Finish with melted butter: After dumplings are set and a toothpick inserted into the center comes out with a few moist crumbs, brush the tops with 2 tablespoons melted butter for shine and extra richness. Serve immediately in warmed bowls so dumplings stay tender and moist.

Storage Tips

Store leftover soup base and dumplings separately whenever possible. Refrigerate the soup in airtight containers for up to 3 days; cool it quickly before sealing to preserve flavor and safety. Dumplings can be stored in a shallow container for 1–2 days, but they’ll lose some crispness. To reheat, warm the soup gently over low heat and add freshly made dumplings or reheat dumplings in a 350°F oven for 8–10 minutes to refresh their texture before adding to bowls. To freeze, portion the base into freezer-safe containers and leave 1 inch headspace; thaw overnight in the refrigerator and reheat over low heat, stirring occasionally.

Ingredient Substitutions

If you want a vegetarian version, swap the chicken stock for a robust vegetable stock and consider adding a teaspoon of soy sauce or miso to deepen the umami. For gluten-free, use a certified gluten-free cheddar biscuit mix and double-check the canned tomatoes for additives. Want less dairy? Use a dairy-free butter substitute and a plant-based biscuit mix; the flavor will be slightly different but still comforting. If canned tomatoes taste acidic, a splash of cream or 1–2 tablespoons of yogurt (stirred in off heat) softens the finish — or increase the sugar by small increments until the acidity balances.

Serving Suggestions

Serve bowls garnished with a drizzle of extra-virgin olive oil, a sprinkle of chopped fresh basil or parsley, and a few grinds of black pepper. A simple crisp green salad dressed in lemon vinaigrette balances the richness, or offer crusty bread for dunking if you skipped the dumplings. For a fuller meal, place a spoon of cooked shredded rotisserie chicken into each bowl before adding dumplings, or top with a handful of baby spinach to wilt into the hot soup. A chilled glass of white wine or a hoppy beer complements the buttery, herby notes of the dumplings.

Cultural Background

Tomato soup has long been a symbol of comfort in Western kitchens, evolving from simple purées to creamy, herb-forward bowls. The addition of herbed, cheesy dumplings draws inspiration from biscuit-style sides popularized by seafood restaurants, blending savory American biscuit traditions with the rustic tomato potage. This mash-up reflects how home cooks often borrow the best parts of restaurant flavors — in this case, the addictive seasoned biscuit — and adapt them into cozy, economical weeknight dishes that celebrate familiarity and flavor.

Seasonal Adaptations

In winter, boost the base by adding roasted red peppers or a splash of cream for extra richness. Summer calls for fresh basil stirred in at the end and halving sugar to let bright tomato flavor shine. For holiday gatherings, pipe biscuit mix into decorative rounds and finish with a garlic-herb butter; they look festive and feed more people. You can also fold in seasonal roasted vegetables — carrots or squash — to add depth and seasonal sweetness.

Meal Prep Tips

Make the soup base two days ahead and refrigerate; on the day you plan to serve, bring it to a simmer and drop fresh dumplings for a freshly finished meal with minimal hands-on time. Portion soup into single-serve containers for lunches; omit dumplings until ready to eat. If you entertain, keep the base warm in a slow cooker at low and drop dumplings in batches to ensure every guest gets a freshly cooked, fluffy dumpling.

There’s a simple joy in serving this — it’s unpretentious, nostalgic, and reliably satisfying. Whether you’re making it for a busy weeknight or a small gathering, the combination of bright tomato and buttery, herbed dumplings makes this a go-to when you want comfort with a little bit of wow.