Description
A quick and comforting bowl of velvety tomato soup topped with fluffy cheddar bay dumplings.
Ingredients
Scale
- 2 tablespoons butter
- 1 chopped sweet onion
- 3 tablespoons all-purpose flour
- 3 cups chicken stock
- 435 ounces canned diced tomatoes with liquid
- 1 teaspoon sugar
- 3/4 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1 1/2 ounce packet cheddar bay biscuit mix
- 2 tablespoons butter
Instructions
- Melt butter and sauté onion until translucent.
- Stir in flour, then slowly add chicken broth and diced tomatoes; simmer for 10 minutes.
- (Optional) Blend for a smooth texture.
- Prepare dumplings as per the package; drop into simmering soup, cover, and cook for 15-20 minutes.
- Melt remaining butter, mix with seasoning, and brush over dumplings before serving.
Notes
For a smoother soup, blend before serving. Use dairy-free substitutes for dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg