Print

Creamy Tomato Soup with Cheddar Biscuit Dumplings

creamy tomato soup with cheddar biscuit dumplings - featured image
Print Recipe

This creamy tomato soup is pure comfort food, featuring a tangy, velvety tomato base topped with fluffy, cheesy cheddar biscuit dumplings. Perfect for chilly nights, it’s a cozy, crowd-pleasing meal that’s easy enough for weeknights but special enough for company.

Ingredients

Scale
  • 2 tablespoons olive oil or unsalted butter
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 3 garlic cloves, minced
  • 1 medium carrot, peeled and diced (about 2/3 cup)
  • 1 (28 oz) can whole peeled tomatoes
  • 3 cups low-sodium vegetable broth (or chicken broth)
  • 1/2 cup heavy cream (or half-and-half or coconut cream for dairy-free)
  • 2 tablespoons tomato paste
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh basil leaves, chopped (optional, for garnish)
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons cold unsalted butter, cut into cubes
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup whole milk (or buttermilk or unsweetened plant milk)
  • 2 tablespoons chives or green onions, finely sliced (optional)

Instructions

  1. Heat olive oil or butter in a large soup pot over medium heat. Add chopped onion and carrot; cook, stirring often, until softened and fragrant, about 6-8 minutes. Add minced garlic and cook for 1 minute more.
  2. Add canned tomatoes (with juice), vegetable broth, tomato paste, smoked paprika, sugar, salt, and pepper. Break up tomatoes with a spoon. Bring to a simmer, then reduce heat to low and cook for 20 minutes. Add more broth if soup gets too thick.
  3. While soup simmers, make the biscuit dough: In a medium bowl, whisk together flour, baking powder, salt, and pepper. Cut in cold butter until mixture resembles coarse crumbs. Stir in shredded cheddar and chives (if using). Add milk and mix gently just until combined; do not overmix.
  4. For a smooth soup, use an immersion blender in the pot or carefully blend in batches. Return soup to a gentle simmer.
  5. Stir in heavy cream. Taste and adjust seasoning with more salt or pepper if needed. Add a splash of broth if soup is too thick.
  6. Scoop heaping tablespoonfuls of biscuit dough and gently drop onto the simmering soup, making 8-10 dumplings. Cover pot with lid and steam dumplings for 15-18 minutes, until puffed and cooked through.
  7. Ladle soup and dumplings into bowls. Garnish with extra cheese or fresh basil if desired. Serve hot.

Notes

Keep biscuit ingredients cold for fluffy dumplings. Don’t overmix the dough. Simmer gently when cooking dumplings—boiling can cause them to fall apart. If dumplings seem doughy, cook a few minutes longer. Soup base can be made ahead and frozen; add fresh dumplings when reheating. For gluten-free, use a 1:1 gluten-free flour blend in the biscuits. For dairy-free, use coconut cream and vegan cheese/butter.

Nutrition

Keywords: tomato soup, cheddar biscuit dumplings, comfort food, vegetarian, easy dinner, weeknight meal, creamy soup, homemade soup, biscuit dumplings, family recipe

Find it online: https://tempotaste.com/creamy-tomato-soup-with-cheddar-biscuit-dumplings-easy-comfort-food-recipe/