Best Tomato Soup Cheddar Bay (Print Version)
# Ingredients:
→ Soup Base
01 -
2 tablespoons unsalted butter
02 -
1 sweet onion, finely chopped
03 -
3 tablespoons all-purpose flour
04 -
3 cups chicken stock
05 -
1,230 grams canned diced tomatoes, with liquid
06 -
1 teaspoon granulated sugar
07 -
3/4 teaspoon coarse salt
08 -
1/4 teaspoon ground black pepper
→ Cheddar Bay Dumplings
09 -
311 grams cheddar bay biscuit mix
10 -
2 tablespoons unsalted butter
# Instructions:
01 -
Melt butter in a large pot over medium heat. Add the chopped onion and sauté until translucent. Stir in the flour and cook, stirring constantly, for 1 minute to create a roux.
02 -
Gradually pour in chicken stock and canned diced tomatoes with their liquid, stirring thoroughly until smooth. Bring to a boil, then reduce heat to a simmer. Add sugar, salt, and black pepper.
03 -
For a smooth texture, transfer the soup in batches to a blender and blend until fully puréed. Return puréed soup to the pot and heat through.
04 -
Mix cheddar bay biscuit mix according to package instructions using the required liquid. Drop spoonfuls of batter directly into the simmering soup. Cover and cook for 15–20 minutes, until dumplings are set and no longer doughy.
05 -
Melt butter and combine with the biscuit seasoning packet. Brush mixture over the dumplings while still hot in the pot. Serve immediately while hot.
# Notes:
01 -
For vegetarian adaptation, substitute vegetable stock for chicken stock.