Step 1: Create a Flavorful Base

Start by melting the butter in a large soup pot over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes. The smell of butter and onion alone is enough to make your kitchen feel warm and inviting.

Sprinkle the flour over the onions and stir it in. Let this cook for about a minute to get rid of the raw flour taste—this is your thickening base for the soup.

Step 2: Simmer with Love

Slowly pour in the chicken stock, whisking as you go to avoid any lumps. Then add the canned tomatoes, sugar, salt, and pepper. Let everything come to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes.

This is when the magic starts. As the soup simmers, the flavors deepen and blend beautifully. If you like a smooth soup, use an immersion blender to blend it right in the pot, or transfer carefully to a blender in batches.

Step 3: Mix Up the Dumplings

While the soup simmers, prepare the Cheddar Bay dumpling mix according to package instructions. The dough will be thick and sticky, similar to biscuit dough. If you’re feeling fancy, stir in a bit of chopped parsley or shredded cheese for extra flair.

Step 4: Steam the Dumplings

Once your soup is hot and ready, gently drop spoonfuls of the biscuit dough into the pot, spacing them out to allow room for expansion. Cover with a lid and reduce heat to low. Let the dumplings steam for 15–20 minutes. Resist the urge to peek—steam is key to getting that fluffy interior.

Step 5: Finish with Garlic Butter

Melt 2 tablespoons of butter and mix it with the seasoning packet included in the biscuit mix. Once the dumplings are fully cooked, brush them with this garlicky butter for that signature Cheddar Bay flavor.

Serve hot, with a side of crusty bread or a crisp green salad if you like—but really, this soup stands strong on its own.