Tomato Bisque with Cheddar Bay Dumplings

5 from 2 votes

Tomato Bisque with Cheddar Bay Dumplings

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.

Prep Time20

Cook Time25

Total Time45

Course: Appetizer, Dinner, Lunch, Soup

Cuisine: American

Servings:

Calories: 824kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

For The Tomato Bisque

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

For The Cheddar Bay Dumplings

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

US Customary - Metric

Instructions

To Make The Tomato Bisque

In a dutch oven, or other large soup pot, over medium heat melt the butter. Add the onion, stirring until cooked soft. Whisk in the flour and cook for about a minute to cook the flour 'taste' out.
2 tbsp butter, 1 white onion, 3 tbsp flour
In a separate bowl, stir together the broth and tomatoes. Stir the broth mixture in a little bit at a time until the mixtures completely smooth and all the broth's incorporated.
3 cups chicken broth, 3 14.5 oz cans diced tomatoes
Stir in the sugar, salt, and pepper and bring the mixture to a boil, and then immediately reduce the heat to a simmer. Put a lid on the pot and prepare the dumpling dough.
1 tsp sugar, ¾ tsp kosher salt, ¼ tsp black pepper

To Make The Cheddar Bay Dumplings

In a large bowl, combine the flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
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
In a separate small bowl, whisk together the buttermilk and the half cup of melted butter.
1 cup buttermilk, 1/2 cup unsalted butter
Pour the milk and butter mixture over the dry ingredients in the larger bowl and stir, using a rubber spatula, just until moist. Using the same spatula gently fold in the cheese.
1 1/2 cups shredded sharp cheddar cheese

To Finish

Remove the lid from the soup pot and reduce the heat to low. Use an immersion blender to puree the soup until it's completely smooth. Return the soup to a simmer.
Using a spoon, drop dollops of the dumpling dough into the simmering soup until it's all 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.
2 tbsp butter, 1 tbsp chopped, 1 tsp garlic powder
Ladle the soup into bowls, making sure each bowl has several dumplings. Serve with the leftover butter herb mixture, for dipping- if desired.

Notes

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.

Nutrition