Dinner

Best Tomato Soup Recipe

Bynova cole January 6, 2026January 6, 2026

Introduction

This Best Tomato Soup recipe is a cozy, comforting classic with a delightful twist—cheddar bay biscuit dumplings cooked right in the soup. Rich, creamy, and packed with flavor, it’s perfect for a satisfying lunch or dinner any day of the year.

A white rectangular baking dish filled with six round dumplings, each light golden with a slightly rough texture, floating in a thick, creamy orange sauce that covers the base of the dish. The dumplings have a few dark green parsley flakes sprinkled on top, adding contrast. The edges of the baking dish show traces of the sauce baked onto the sides. The dish sits on a light beige cloth on a white marbled surface, with blurred green parsley leaves and a silver spoon in the background. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large pot, melt 2 tablespoons butter over medium heat. Stir in the chopped onion and cook until translucent. Add the flour and cook, stirring constantly for 1 minute to form a roux.
Step 2: While stirring, slowly pour in chicken stock and canned tomatoes. Continue stirring until smooth. Bring to a boil, then reduce heat to a simmer. Season with sugar, salt, and black pepper.
Step 3: For a smooth texture, divide the soup into two portions and puree each in a blender until smooth. Return pureed soup to the pot and bring back to a simmer.
Step 4: Prepare the cheddar bay biscuit mix according to package directions. Drop spoonfuls of the batter into the simmering soup. Cover and cook for 15–20 minutes, or until dumplings are cooked through.
Step 5: Melt 2 tablespoons butter and mix with the seasoning packet from the biscuit mix. Brush over the dumplings in the pot. Serve hot and enjoy!

Tips & Variations

For a vegetarian version, substitute chicken stock with vegetable broth.
Use fresh tomatoes when in season for a brighter flavor; simmer longer to develop richness.
Add a splash of cream after pureeing for extra creaminess.

Storage

Store leftover soup and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Dumplings may soften after reheating but will still be delicious.

How to Serve

A white square baking dish holds six light golden dumplings evenly spaced in a smooth, thick orange sauce. Each dumpling has a soft, slightly bumpy texture, topped with small green parsley leaves and a light sprinkling of black pepper. The sauce fills the dish to the edges with a glossy finish, and a silver spoon rests partially submerged on the right side. The dish is set on a white marbled surface with a light gray cloth beneath it, and fresh parsley sprigs are visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the soup without the dumplings?

Yes, the soup is delicious on its own. Simply skip adding the biscuit batter and enjoy a smooth tomato soup.

How can I make this soup vegan?

Use vegetable broth instead of chicken stock, replace butter with a plant-based alternative, and prepare vegan biscuit dough or omit the dumplings altogether.