Best Tomato Soup with Cheddar Bay Dumplings Recipe

Tomato soup is the culinary equivalent of a warm hug. It’s nostalgic, timeless, and endlessly comforting. Whether you’re ladling it into a big bowl after a chilly day, or pairing it with a crisp grilled cheese, it’s a dish that brings a sense of home wherever it’s served.

But what if we told you we could take that classic tomato soup to the next level?

Enter Cheddar Bay Dumplings — inspired by the wildly popular Cheddar Bay Biscuits from Red Lobster. These dumplings are tender, cheesy, and seasoned to perfection with garlic and herbs. When you drop them into simmering tomato soup, they soak up the flavor like little cheesy sponges while also thickening and enriching the broth.

The result? A tomato soup that feels like a meal — hearty, satisfying, and bursting with bold, craveable flavors. Each bite offers the tang of tomato, the savory depth of garlic and cheddar, and the herbaceous brightness of parsley and chives. It’s rustic, elevated comfort food at its finest.

This recipe is perfect for impressing dinner guests, spoiling your family on a weeknight, or meal-prepping a few days of soul-soothing lunches. We’ll cover every step — from making the silkiest tomato soup base to forming those fluffy dumplings just right — and we’ll explore variations, nutrition tips, and even pairing ideas to complete your experience.

So grab your stockpot and your mixing bowl — we’re about to make something unforgettable.

Step-by-Step Instructions

Step 1: Build the Tomato Soup Base

1. Sauté the aromatics:
   Heat olive oil or butter in your stockpot over medium heat. Add diced onion and cook for 4–5 minutes until softened and translucent. Add garlic and cook for another minute, stirring frequently.

2. Add tomato paste and seasonings:
   Stir in tomato paste and cook for 1–2 minutes to caramelize it slightly. Add salt, pepper, red pepper flakes (if using), oregano, and basil.

3. Add tomatoes and broth:
   Pour in the canned tomatoes (with juices) and broth. Stir well and bring to a simmer.

4. Add baking soda:
   Stir in the baking soda — it will foam slightly. This step neutralizes acidity and results in a creamier, less bitter soup.

5. Simmer:
   Let the soup simmer gently for 20–25 minutes. Stir occasionally, breaking up the tomatoes with your spoon.

6. Blend:
   Use an immersion blender right in the pot to blend the soup until smooth. Or, carefully transfer in batches to a blender. Always blend hot liquids with the lid vented!

7. Finish the soup:
   Stir in heavy cream and balsamic vinegar. Taste and adjust seasoning as needed.

Step 2: Make the Cheddar Bay Dumplings

1. Mix dry ingredients:
   In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and Old Bay.

2. Cut in butter:
   Add cold, cubed butter to the flour mix. Use a pastry cutter or fingers to work it in until the mixture resembles coarse crumbs.

3. Add cheese and herbs:
   Fold in shredded cheddar and herbs.

4. Add buttermilk:
   Pour in the buttermilk and mix until just combined. Don’t overmix — this keeps the dumplings tender.

Step 3: Cook the Dumplings in the Soup

1. Bring soup to a gentle simmer:
   Make sure it’s not boiling, just bubbling lightly.

2. Drop in dumplings:
   Use a spoon to scoop up a golf-ball-sized portion of dough and gently drop it into the soup. Repeat, spacing slightly apart.

3. Cover and cook:
   Cover the pot with a lid and let dumplings steam in the soup for 12–15 minutes. Don’t peek too often — the steam helps them cook through!

4. Test for doneness:
   Insert a toothpick — it should come out clean. Dumplings will be puffy and floating.

Step 4: Final Touches and Serving

• Garnish with extra chives, parsley, or a swirl of cream.

• Serve with crusty bread, grilled cheese croutons, or a fresh green salad.

Customization & Variations

1. Make it Spicy:

• Add more red pepper flakes or a dash of hot sauce to the soup base.

• Mix diced jalapeños into the dumplings.

2. Add Protein:

• Stir in cooked shredded chicken, crumbled Italian sausage, or white beans for a protein boost.

3. Go Dairy-Free:

• Use coconut cream or cashew cream in the soup.

• Substitute plant-based cheese and butter in the dumplings.

4. Gluten-Free Option:

• Use a 1:1 gluten-free flour blend for the dumplings.

• Ensure broth and seasonings are gluten-free.

5. Herb Twists:

• Try dill, thyme, or tarragon for a different flavor profile.

• Add pesto to the soup before serving.

Make-Ahead & Storage Tips

Refrigeration:

• Store leftovers in an airtight container for up to 4 days.

Freezing:

• Freeze soup without dumplings for up to 3 months.

• Dumplings don’t freeze well once cooked but can be made fresh later.

Reheat Gently:

• Warm soup on the stove over low heat to avoid breaking the dumplings.

• Add a splash of cream or broth if it thickens too much in the fridge.

Pairing Ideas

Sides:

• Garlic breadsticks

• Arugula salad with lemon vinaigrette

• Roasted cauliflower or Brussels sprouts

• Grilled cheese paninis or croutons

Drinks:

• Pinot Noir or Cabernet Franc

• Apple cider (hot or cold)

• Sparkling water with lime

• Creamy stouts or wheat beers

Conclusion

This recipe isn’t just about soup — it’s about creating a moment of pure comfort and joy. The rich tomato base pairs beautifully with the fluffy, cheesy dumplings to create a dish that’s warm, filling, and deeply satisfying.

Whether you’re curled up on the couch with a blanket, cooking for your family on a cool night, or simply craving something cozy, Tomato Soup with Cheddar Bay Dumplings delivers. It honors tradition while offering a delicious new twist.

Make it your own. Add herbs, spice, or proteins. Play with textures. Have fun with it — that’s what cooking’s all about.

This soup isn’t just a meal. It’s a vibe.