Why are my dumplings in the tomato soup with cheddar bay dumplings falling apart?

If the dumplings crumble or sink, it’s usually because the soup is boiling too vigorously or the dough is over-mixed. To fix this, keep the soup at a gentle simmer and stir the biscuit‐style dough only until it comes together. Then drop spoonfuls into the simmering tomato base and cover without lifting the lid until they’ve puffed. Avoid stirring while they cook, because movement can break them apart.

Can I use fresh tomatoes instead of canned for this tomato soup with cheddar bay dumplings recipe?

Yes — you absolutely can swap in fresh ripe tomatoes, but you’ll need to cook them a bit longer. Peel and dice roughly 6-8 large tomatoes, then simmer them until they’re soft and release their juices. You might also add a small amount of tomato paste to boost the depth of flavor, since canned tomatoes come with a richer base.

How should I store leftovers of tomato soup with cheddar bay dumplings and will the dumplings stay good?

You can store leftovers in an airtight container in the refrigerator for up to 2-3 days. The dumplings will continue to absorb liquid and get softer over time, so when reheating, stir gently and add a splash of broth if the soup seems thick. For best results, consider freezing just the soup base (without dumplings) and then make the dumplings fresh when you reheat to preserve their texture.

Tomato Soup with Cheddar Bay Dumplings – 5 Irresistible Comfort Bites

Description

If you’ve ever found yourself craving something warm, cheesy, and soul-soothing after a long day, this tomato soup with cheddar bay dumplings is exactly what you need. Imagine the silky richness of a classic tomato soup topped with fluffy, buttery dumplings that taste like your favorite Cheddar Bay biscuits.

Ingredients

Scale

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small yellow onion, finely diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups chicken or vegetable broth
1 (28-ounce) can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon sugar
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
½ cup heavy cream or half-and-half
2 cups all-purpose flour (or biscuit mix)
1 tablespoon baking powder
½ teaspoon garlic powder
½ teaspoon salt
1 teaspoon dried parsley
1 cup shredded sharp cheddar cheese
¾ cup milk
4 tablespoons melted butter

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Instructions

Melt butter and olive oil in a large pot over medium heat.
Add the onion and sauté until translucent, about 4–5 minutes.
Stir in the garlic and cook briefly until fragrant.
Whisk in flour to make a roux, then gradually pour in broth, stirring constantly to remove lumps.
Add crushed tomatoes, tomato paste, sugar, smoked paprika, salt, and pepper.
Simmer for 15 minutes.
Stir in the cream and taste to adjust seasoning.
In a separate bowl, combine flour, baking powder, garlic powder, salt, parsley, and cheddar.
Add milk and melted butter, stirring gently to form a soft dough.
Reduce soup to a low simmer. Drop spoonfuls of dumpling dough onto the surface.
Cover and steam for 10–12 minutes without lifting the lid.
Brush dumplings with garlic butter or sprinkle extra cheese on top before serving.

Notes

Avoid overmixing the dumpling dough to keep it tender.
Keep the soup at a gentle simmer when adding dumplings.
Store leftovers in the refrigerator for up to 3 days; reheat gently and add extra broth if needed.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soups
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 7
Sodium: 820
Fat: 21
Saturated Fat: 11
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 34
Fiber: 3
Protein: 12
Cholesterol: 48