Ingredients
For the 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
For the 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
For the Butter Herb Glaze
- 2 tbsp butter
- 1 tbsp chopped fresh parsley leaves
- 1 tsp garlic powder
Instructions
- Prepare the Tomato Bisque: In a Dutch oven or large soup pot over medium heat, melt 2 tablespoons of butter. Add the chopped onion and stir until softened. Whisk in 3 tablespoons of flour and cook for about a minute to remove its raw taste.
- Add Broth and Tomatoes: In a separate bowl, mix together the chicken broth and diced tomatoes. Gradually whisk this mixture into the pot until fully combined and smooth.
- Season and Simmer: Stir in sugar, kosher salt, and black pepper. Bring the mixture to a boil, then reduce heat to a simmer and cover with a lid. While simmering, prepare the dumpling dough.
- Make Dumpling Dry Ingredients: In a large bowl, combine flour, sugar, baking powder, garlic powder, salt, and cayenne pepper if using.
- Mix Wet Ingredients for Dumplings: In a small bowl, whisk together buttermilk and melted butter.
- Combine Dough: Pour the buttermilk mixture into the dry ingredients and stir just until moist using a rubber spatula. Gently fold in the shredded cheddar cheese.
- Blend the Soup: Remove the lid from the soup pot, lower heat, then use an immersion blender to puree the soup until completely smooth. Return the soup to a simmer.
- Add Dumplings: Drop spoonfuls of the dumpling dough into the simmering soup. Cover with the lid and cook for 15-20 minutes until dumplings are cooked through (test with a toothpick).
- Prepare Butter Herb Glaze: In a small pot, melt butter and stir in chopped parsley and garlic powder.
- Finish and Serve: Brush the butter herb mixture over the cooked dumplings in the pot. Ladle the bisque into bowls, ensuring each portion includes several dumplings. Serve extra butter herb mixture on the side for dipping if desired.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Use a low-sodium broth to control salt content.
- The cayenne pepper in the dumplings is optional for a subtle heat.
- Ensure dumplings are cooked through by testing with a toothpick; it should come out clean.
- Leftover soup can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
