Tomato Soup with Cheese Dumplings

No need to serve sandwiches on the side with this tomato soup recipe. We put delicious biscuit dumplings right in the bowl!

Tomato Soup with Cheese Dumplings
1 2/3 cup with 2 dumplings
10 cups
10 mins
40 mins
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  • 1 tablespoon olive oil
  • 1/2 medium onion
  • 1 rib celery, chopped
  • 2 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 2 - 16 ounces cans chopped tomatoes
  • 1 teaspoon light brown sugar
  • 1 teaspoon kosher salt
  • 3/4 cup Bisquick baking mix
  • 1/3 1 1/2 cup grated fresh Parmesan
  • 1/4 teaspoon dried oregano
  • 6 tablespoons whole milk
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How to Make Tomato Soup

On a chilly winter day knowing how to make tomato soup from scratch can be vital. This recipe is sure to warm you right up and homemade always tastes better than the canned version.

In a large pot over medium-low heat, combine olive oil, onion, celery and garlic. Cover pot and cook, stirring occasionally, until vegetables are tender, 5 min. Raise heat to medium. Stir in broth, tomatoes, brown sugar and salt and simmer, 15 min. Use an immersion blender to puree slightly, leaving a few tomato chunks. (Alternately puree half the soup in a blender, holding lid on with a towel while blending.) Cover and return soup to a simmer.
Meanwhile, in a bowl, combine Bisquick, Parmesan and oregano. Add milk and stir until a dough forms. With Bisquick-dusted hands, roll dough into 12 balls. Add dumplings to soup; cover and simmer until dumplings are cooked through, about 10 min. Makes 10 cups.

nutrition information

Per Serving: cal. (kcal) 165, Fat, total (g) 7, chol. (mg) 5, sat. fat (g) 2, carb. (g) 21, fiber (g) 2, pro. (g) 7, sodium (mg) 895, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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