Tomato Bisque with Cheddar Bay Dumplings Recipe
This Tomato Bisque with Cheddar Bay Dumplings is a comforting and flavorful soup that combines a smooth, creamy tomato base with cheesy, garlicky dumplings. Perfect for a cozy meal, this recipe uses fresh ingredients and simple cooking techniques to create a delicious homestyle dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Tomato Bisque
- 2 tbsp butter
- 1 white onion, chopped
- 3 tbsp flour
- 3 cups chicken broth
- 3 (14.5 oz) cans diced tomatoes
- 1 tsp sugar
- ¾ tsp kosher salt
- ¼ tsp black pepper
Cheddar Bay Dumplings
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 2 tsp garlic powder
- ½ tsp salt
- ¼ tsp cayenne pepper (optional)
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 1 ½ cups shredded sharp cheddar cheese
Butter Herb Topping
- 2 tbsp butter
- 1 tbsp chopped fresh parsley leaves
- 1 tsp garlic powder
Instructions
- Prepare the Tomato Bisque: In a large soup pot or Dutch oven over medium heat, melt 2 tablespoons of butter. Add the chopped onion and cook, stirring occasionally, until soft and translucent. Sprinkle in 3 tablespoons of flour and stir continuously for about one minute to cook out the raw flour flavor.
- Add Liquids and Seasonings: In a separate bowl, combine the chicken broth and diced tomatoes. Gradually whisk this mixture into the pot a little at a time until it is well incorporated and smooth. Stir in 1 teaspoon sugar, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper. Bring the soup to a boil, then immediately lower the heat to a simmer. Cover the pot with a lid and move on to prepare the dumpling dough.
- Make the Dumpling Dry Mix: In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, 2 teaspoons garlic powder, ½ teaspoon salt, and ¼ teaspoon cayenne pepper if using.
- Prepare the Wet Dumpling Mix: In a separate small bowl, combine 1 cup buttermilk with ½ cup melted unsalted butter. Whisk to combine.
- Combine Dumpling Dough: Pour the wet mixture over the dry ingredients and gently fold using a rubber spatula just until moistened. Be careful not to overmix. Then fold in 1 ½ cups shredded sharp cheddar cheese evenly throughout the dough.
- Blend the Soup: Remove the lid from the soup pot and reduce heat to low. Use an immersion blender to puree the soup until completely smooth and creamy. Return the pot to a simmer.
- Add Dumplings to Soup: Using a spoon, drop dollops of the dumpling dough into the simmering soup, ensuring they are spaced out slightly and fully submerged. Cover the pot with the lid once more and cook for 15-20 minutes, or until a toothpick inserted into the center of the largest dumpling comes out clean.
- Prepare Butter Herb Topping: In a small saucepan, melt 2 tablespoons of butter. Stir in 1 tablespoon chopped fresh parsley and 1 teaspoon garlic powder until combined.
- Finish and Serve: Once dumplings are cooked, brush the butter herb mixture generously over them directly in the pot. Ladle the tomato bisque into bowls making sure to include several dumplings per serving. Serve immediately, offering extra butter herb sauce for dipping if desired.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Use an immersion blender to achieve a velvety smooth texture without removing the soup from the pot.
- Do not overmix the dumpling dough to keep them tender and fluffy.
- If cayenne pepper is not desired, it can be omitted without sacrificing flavor.
- Dumplings can be made smaller or larger depending on preference, adjusting cooking time accordingly.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
