Name: Tomato Bisque with Cheddar Bay Dumplings
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 tbsp butter; 1 white onion (chopped); 3 tbsp flour; 3 cups chicken broth; 3 14.5 oz cans diced tomatoes; 1 tsp sugar; ¾ tsp kosher salt; ¼ tsp black pepper; 2 cups all-purpose flour; 1 tbsp sugar; 1 tbsp baking powder; 2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp cayenne pepper (optional); 1 cup buttermilk; 1/2 cup unsalted butter (melted); 1 1/2 cups shredded sharp cheddar cheese; 2 tbsp butter; 1 tbsp chopped (fresh parsley leaves); 1 tsp garlic powder

Facebook X Pinterest

Jump to Recipe

Tomato bisque with Cheddar Bay dumplings is the soup lover’s dream come true. A rich, creamy tomato bisque is studded with buttery cheddar biscuit dumplings for a twist on two classics.

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

It’s pretty much been soup season.

It’s easy to whip up and it’s cozy.

Plus the revolving door of illness has started and the best cure for what ails ya is definitely soup.

We did the chicken noodle (aka Grandma’s penicillin) the first day.

But now the captain’s log says we are at day I don’t even know.

So I’m turning to another of Grandma’s remedies.

Smooth, creamy tomato bisque.

And I threw in some Cheddar Bay dumplings to get my husband on board with eating soup again.

And those buttery, cheesy, pillowy dumplings did the trick!

This scene stealing dumplings deliver bright bold flavor in a smooth soup.

Sitting down to a bowl full of this will make anything seem better!

Ingredients

To make this you’ll need a set of ingredients for the soup and one for the dumplings.

For the tomato bisque itself you’ll need:

Butter– Salted or unsalted
Onion– Chopped white onion
Flour– All purpose to thicken the soup up.
Chicken broth– If you’re concerned about sodium go for low sodium
Canned diced tomatoes– 3 14.5 ounce cans, undrained.
Sugar– Granulated. To cut the acidity
Salt and pepper

And for the dumplings you’ll need:

Flour– All purpose
Sugar– Granulated
Baking powder– For leavening
Spices– Garlic powder, salt, cayenne pepper
Buttermilk– If you don’t have any make your own by stirring a teaspoon of vinegar or lemon juice into a cup of milk.
Butter– Unsalted
Cheese– Shredded cheddar
Parsley– Fresh chopped parsley leaves

How to Make

Let’s break this down into making the soup, making the dumplings, and putting it all together.

How to Make Tomato Bisque

Start making the tomato bisque by melting the butter over medium heat in a dutch oven or other large soup pot.

Once the butter is melted, add the chopped onion and cook it until it’s soft, stirring often.

Whisk in the flour and cook it for about a minute to cook the flour ‘taste’ out.

In a separate bowl, stir together the broth and tomatoes.

Then stir in the broth mixture a little bit at a time until the mixtures completely smooth and all the broth’s incorporated.

Season the soup with sugar, salt, and pepper.

Bring the soup to a boil and then immediately reduce the heat to a simmer.

Put a lid on the pot and prepare the dumpling dough.

How to Make Cheddar Bay Dumplings

Whisk together the flour, sugar, baking powder, garlic powder, salt and cayenne pepper in a large bowl.

In a separate small bowl, whisk together the buttermilk and the half cup of melted butter.

Stir the buttermilk mixture into the dry ingredients just until moist.

Then fold in the cheese.

To Put It All Together

After you have the dumpling batter made and the soup has simmered for a little while, take the lid off of the pot and turn the heat down to low.

Use an immersion blender to puree the soup until it’s completely smooth.

Let the soup come back up to a simmer.

Then use a spoon to drop dollops of the dumpling dough into the simmering soup until it all gets dropped in the pot.

Return the lid to the pot and continue cooking for 15-20 minutes.

Insert a toothpick into the center of the largest dumpling and if it comes out clean, remove the pot from heat.

In a separate small pot, melt and stir together the butter, parsley, and garlic.

Brush the mixture out over the dumplings in the pot.

Ladle the soup into bowls, making sure each bowl has several dumplings.

Serve with the leftover butter herb mixture, for dipping if desired.

Enjoy!

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Keep in mind the longer you store the soup, the more liquid the dumplings will absorb.

Tips and Tricks

You can use a box of Cheddar Bay biscuit mix if you don’t want to make homemade dumplings. Just make the biscuit batter according to the instructions on the package prior to dropping spoonfuls of batter into the soup.
Cayenne pepper is optional.
If you don’t have an immersion blender, you can carefully transfer batches of the soup into a blender and blend it until smooth.

Other Soup Recipes

Tomato bisque with Cheddar Bay dumplings is a delicious comforting bowl of goodness.

Make it and enjoy!

Looking for other soup recipes?

Try these:

If you’ve tried this TOMATO BISQUE WITH CHEDDAR BAY DUMPLINGS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!