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!



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Servings: 12
Serving size: 1 2/3  cup with 2 dumplings
Yield: 10 cups
Prep Time: 10 mins
Total Time: 40 mins
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Ingredients
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    1   tablespoon 
    olive oil
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    1/2  
    medium onion
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    1   
    rib celery, chopped
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    2   
    cloves garlic, minced
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    3   cups 
    low-sodium chicken broth
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    2 - 16   ounces 
    cans chopped tomatoes
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    1   teaspoon 
    light brown sugar
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    1   teaspoon 
    kosher salt
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    3/4  cup 
    Bisquick baking mix
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    1/3 1 1/2 cup 
    grated fresh Parmesan
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    1/4  teaspoon 
    dried oregano
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    6   tablespoons 
    whole milk

Directions
1.
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.
2.
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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