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Tomato Bisque with Cheddar Bay Dumplings Recipe

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4.1 from 7 reviews

This Tomato Bisque with Cheddar Bay Dumplings recipe combines a smooth, creamy tomato soup with savory, cheesy dumplings that cook right in the bisque. The dumplings are flavored with sharp cheddar and garlic, creating a comforting and hearty meal perfect for any occasion.

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
  • 1½ cups shredded sharp cheddar cheese

For the Butter Herb Topping

  • 2 tbsp butter
  • 1 tbsp chopped fresh parsley leaves
  • 1 tsp garlic powder

Instructions

  1. Cook the onion: In a dutch oven or large soup pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and stir occasionally until the onion is soft and translucent.
  2. Add the flour: Whisk in 3 tablespoons of flour and cook for about one minute to eliminate the raw flour taste, ensuring it forms a light roux to thicken the soup.
  3. Combine broth and tomatoes: In a separate bowl, mix 3 cups of chicken broth with three cans of diced tomatoes. Stir this mixture gradually into the pot, mixing well until fully incorporated and smooth.
  4. Season and simmer: Add 1 teaspoon sugar, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper. Bring the soup to a boil, then immediately reduce the heat to a simmer. Cover the pot with a lid and set aside while preparing the dumplings.
  5. Prepare dry dumpling ingredients: In a large bowl, combine 2 cups all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, 2 teaspoons garlic powder, ½ teaspoon salt, and optional ¼ teaspoon cayenne pepper.
  6. Mix wet dumpling ingredients: In a smaller bowl, whisk together 1 cup buttermilk and ½ cup melted unsalted butter until combined.
  7. Make dumpling dough: Pour the buttermilk and butter mixture into the bowl with dry ingredients. Stir gently using a rubber spatula just until the ingredients are moistened, then fold in 1½ cups shredded sharp cheddar cheese carefully, avoiding overmixing to keep dumplings tender.
  8. Puree the bisque: Remove the lid from the soup pot and reduce heat to low. Use an immersion blender to puree the soup until completely smooth. Return the soup to a gentle simmer.
  9. Add dumplings to soup: Using a spoon, drop spoonfuls of the cheddar bay dumpling dough into the simmering bisque. Cover the pot with the lid and cook for 15-20 minutes or until a toothpick inserted into the largest dumpling comes out clean.
  10. Prepare herb butter topping: While dumplings cook, melt 2 tablespoons butter in a small pot. Stir in 1 tablespoon chopped fresh parsley and 1 teaspoon garlic powder.
  11. Finish and serve: Brush the herb butter mixture over the cooked dumplings in the pot. Ladle the soup into bowls ensuring each contains several dumplings. Serve with extra butter herb mixture on the side for dipping if desired.

Notes

  • Using an immersion blender allows you to achieve a perfectly smooth bisque without the need to transfer hot soup into a blender.
  • The cayenne pepper in the dumplings is optional and can be omitted if a milder flavor is preferred.
  • Ensure not to overmix the dumpling dough to keep it light and fluffy.
  • Fresh parsley in the butter topping adds a bright, herbaceous flavor; dried parsley can be used but fresh is recommended.
  • If buttermilk is unavailable, you can substitute with milk mixed with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes.

Find it online: https://recipeplenty.com/tomato-bisque-with-cheddar-bay-dumplings-recipe/