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Best Tomato Soup Recipe

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★★★★★

4.9 from 146 reviews

This Best Tomato Soup recipe features a rich and creamy tomato base simmered with onions and chicken stock, perfectly seasoned with sugar, salt, and pepper. It’s topped with fluffy cheddar bay biscuit dumplings cooked right in the soup for a comforting, hearty meal. Optionally blended until smooth, this soup combines classic flavors with an irresistible biscuit topping for a satisfying, homey dish.

Ingredients

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Soup Base

  • 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

Dumplings

  • 11-ounce packet cheddar bay biscuit mix
  • 2 tablespoons butter

Instructions

  1. Cook the Base Ingredients: In a large pot, melt 2 tablespoons butter over medium heat. Add the chopped sweet onion and cook until translucent, stirring occasionally. Stir in 3 tablespoons all-purpose flour and cook for 1 minute constantly stirring to form a roux that will thicken the soup.
  2. Add Liquids and Seasonings: While stirring, slowly pour in 3 cups chicken stock and the entire 43.5 ounces canned diced tomatoes with their liquid. Stir continuously until the mixture is smooth. Bring it to a boil, then reduce heat to simmer. Season with 1 teaspoon sugar, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground black pepper to taste.
  3. Puree the Soup (Optional): For a smooth texture, divide the soup into two portions and carefully puree each in a blender until smooth. Return the pureed soup to the pot and bring it back up to a simmer.
  4. Cook the Dumplings: Prepare the cheddar bay biscuit mix according to the package instructions. Drop spoonfuls of the batter into the simmering soup, spacing them evenly. Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through and no longer doughy inside.
  5. Prepare Butter Sauce and Serve: Melt 2 tablespoons butter and mix it with the seasoning packet from the biscuit mix. Brush this butter sauce over the tops of the cooked dumplings directly in the pot for extra flavor and a shiny finish. Serve the soup hot with the biscuit dumplings.

Notes

  • For a vegetarian version, substitute chicken stock with vegetable stock.
  • The soup can be blended completely for a smoother consistency or left chunky based on preference.
  • Use fresh tomatoes in season for a fresher taste instead of canned.
  • If you prefer a thicker soup, simmer uncovered for a few minutes before adding dumplings.
  • Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop.

Keywords: tomato soup, cheddar bay biscuit dumplings, homemade tomato soup, easy tomato soup recipe, creamy tomato soup, stovetop soup

Find it online: https://tastybynova.com/best-tomato-soup-recipe/