Creamy Tomato Soup with Cheddar Bay Dumplings
Creamy Tomato Soup with Cheddar Bay Dumplings is a warm, comforting dish that beats takeout. I’ve made this recipe dozens of times and it always hits the spot. The combination of rich tomato broth and golden, cheesy dumplings is a winning flavor. Serve it with a fresh green salad for a complete meal. Try my easy chicken thighs recipe for a complete dinner. If you love recipes like this, you’ll also enjoy Easy Crock Pot Chicken Thighs Recipe for Dinner and Sweet Potato Pork Meatballs with Bourbon Maple Sauce Recipe.
Why This Creamy Tomato Soup with Cheddar Bay Dumplings Is Pure Comfort
- Cozy comfort
- Rich flavor
- Easy to make
- Family favorite
What You'll Need for Creamy Tomato Soup with Cheddar Bay Dumplings
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups diced tomatoes
- 1/2 cup butter
- 1/4 cup flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh parsley
- Salt to taste
- Pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Optional: Crushed crackers
- Optional: Extra shredded cheddar cheese
- Optional: Sliced green onions
📝 Ingredient Notes
- Diced tomatoes: Use canned or fresh tomatoes. Fresh tomatoes need to be peeled and seeded.
- Butter: Unsalted butter works best. Add salt to taste later.
- Flour: Use all-purpose flour for the roux. It helps thicken the soup.
- Broth: Chicken or vegetable broth adds depth. Use quality broth for best results.
- Heavy cream: Adds richness. Use full-fat for the creamiest texture.
🛒 Tools & Equipment I Recommend
- Sauté Pan — Use a non-stick sauté pan for even cooking and easy cleanup. → See on Amazon
- Whisk — A stainless steel whisk helps blend the soup smoothly. → See on Amazon
How to Make Creamy Tomato Soup with Cheddar Bay Dumplings
- Step 1: In a large pot, melt the butter over medium heat. Add the flour and stir for 1 minute.
- Step 2: Add the diced tomatoes, broth, and seasonings. Bring to a gentle boil.
- Step 3: Reduce heat and let simmer for 20 minutes. Stir occasionally.
- Step 4: Stir in the heavy cream and shredded cheddar cheese. Cook until the cheese is fully melted.
- Step 5: Garnish with fresh parsley and serve immediately with cheddar bay dumplings.
Cook's Tips for Perfect Creamy Tomato Soup with Cheddar Bay Dumplings
- Cooking technique: Simmer the soup slowly to develop flavor. Stir often to prevent burning.
- Common mistake and fix: If the soup is too thick, add a splash of broth to reach desired consistency.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Flavor boost: Add a splash of balsamic vinegar for a deeper, more complex flavor.
Storing & Reheating Creamy Tomato Soup with Cheddar Bay Dumplings
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Make the soup up to 2 days in advance and reheat before serving.
Freezing Creamy Tomato Soup with Cheddar Bay Dumplings
Freeze in a sealed container for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated 350°F oven for 15–20 minutes. Microwave: Reheat in short bursts in the microwave until hot.
Recipe Notes
- Chef tip: Use fresh herbs for the best flavor. Dried herbs can be substituted but will alter the taste.
- Best substitution: If you don’t have cheddar cheese, use a different sharp cheese like Parmesan or Gouda.
- Make-ahead: This soup can be made ahead and stored in the fridge or freezer.
- Scaling: Double or triple the recipe for larger groups or meal prep.
- Troubleshooting: If the soup is too salty, add a bit more broth to dilute the flavor.
Want to level up this recipe?
Immersion Blender — Use an immersion blender to puree the soup directly in the pot for a smoother texture. → Check price on Amazon
Creamy Tomato Soup with Cheddar Bay Dumplings
Ingredients
Main Ingredients
- 2 cups diced tomatoes
- 1/2 cup butter
- 1/4 cup flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh parsley
Seasonings
- Salt to taste
- Pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Optional Toppings
- Crushed crackers
- Extra shredded cheddar cheese
- Sliced green onions
Instructions
- Step 1: In a large pot, melt the butter over medium heat. Add the flour and stir for 1 minute.
- Step 2: Add the diced tomatoes, broth, and seasonings. Bring to a gentle boil.
- Step 3: Reduce heat and let simmer for 20 minutes. Stir occasionally.
- Step 4: Stir in the heavy cream and shredded cheddar cheese. Cook until the cheese is fully melted.
- Step 5: Garnish with fresh parsley and serve immediately with cheddar bay dumplings.
Notes
- Chef tip: Use fresh herbs for the best flavor. Dried herbs can be substituted but will alter the taste.
- Best substitution: If you don’t have cheddar cheese, use a different sharp cheese like Parmesan or Gouda.
- Make-ahead: This soup can be made ahead and stored in the fridge or freezer.
- Scaling: Double or triple the recipe for larger groups or meal prep.
- Troubleshooting: If the soup is too salty, add a bit more broth to dilute the flavor.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 3 months.
- Oven reheat: Reheat in a preheated 350°F oven for 15–20 minutes.
- Microwave reheat: Reheat in short bursts in the microwave until hot.
- Make ahead: Make the soup up to 2 days in advance and reheat before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 15g
- Fat: 18g
- Carbs: 12g
- Fiber: 1g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 70mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Tomato Soup with Cheddar Bay Dumplings FAQs
Yes, this soup can be made up to 2 days in advance. Store in an airtight container in the fridge.
If the soup is too thin, let it simmer longer to reduce the liquid. You can also add a bit more flour to thicken it.
Yes, this soup freezes well. Store in a sealed container for up to 3 months. Thaw in the fridge and reheat.
Yes, you can substitute the cheddar with another sharp cheese like Parmesan or mozzarella.
Canned tomatoes are a great substitute. Use a high-quality brand for better flavor.
A Warm Final Note
I can’t wait for you to try Creamy Tomato Soup with Cheddar Bay Dumplings and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
