Creamy Tomato Soup & Cheesy Cheddar Bay Dumplings
A delightful dish combining rich, velvety tomato soup infused with aromatic herbs and spices, paired with irresistible fluffy cheddar bay dumplings.
Ingredients
Soup Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 28 ounces can crushed tomatoes
- 3 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 1 cup heavy cream
Dumpling Ingredients
- 1 cup shredded cheddar cheese
- Cheddar Bay biscuit mix (for serving) Follow package directions for preparation.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, cooking until soft (about 5 minutes).
Cooking the Soup
- Stir in crushed tomatoes, vegetable broth, salt, black pepper, dried basil, and sugar. Bring to a boil.
- Reduce heat and let the soup simmer for 20 minutes to develop flavors.
- Use an immersion blender to puree the soup until smooth, or carefully blend in batches.
- Return the soup to low heat, then add heavy cream and stir until combined.
Preparing Dumplings
- Follow the directions on the Cheddar Bay biscuit mix to prepare the dumplings.
- Drop spoonfuls of the dumpling mixture into the simmering soup and cook for about 10 minutes until fluffy.
Notes
Add fresh basil or parsley for an extra burst of flavor. Store leftover soup in an airtight container for up to 3 days.