Description
A comforting and rich tomato soup topped with cheesy dumplings.
Ingredients
- 2 tablespoons butter
- 1 chopped sweet onion
- 3 tablespoons all-purpose flour
- 3 cups chicken stock
- 43.5 ounces canned diced tomatoes, with liquid
- 1 teaspoon sugar
- 3/4 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 11-ounce packet cheddar bay biscuit mix
- 2 tablespoons butter
Instructions
- In a large pot, melt butter over medium heat.
- Stir in chopped onion and cook until the onion is translucent.
- Add in flour and cook, stirring constantly for 1 minute to form a roux.
- While stirring, slowly pour in chicken broth and canned tomatoes.
- Continue to stir until the mixture is smooth.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Season with a pinch of sugar, salt, and black pepper to taste.
- If you prefer a smooth soup, divide the soup into two portions and puree each portion separately in a blender until smooth.
- Return the pureed soup to the pot and bring it back up to a simmer.
- Prepare the biscuit mix according to the package directions.
- Drop spoonfuls of the biscuit batter into the simmering soup until all the batter is used.
- Cover the pot and cook for 15-20 minutes, or until the dumplings are no longer doughy.
- Prepare the butter sauce by melting 2 tablespoons of butter and mixing it with the seasoning packet provided.
- Brush this mixture over the tops of the dumplings directly in the pot.
- Serve the soup with the dumplings hot and enjoy!
Notes
- For a smoother texture, puree the soup.
- Adjust seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg