Ingredients
Scale
- 2 tablespoons butter
- 1 chopped sweet onion
- 3 tablespoons all-purpose flour
- 3 cups chicken stock
- 43.5 ounces canned diced tomatoes (with liquid)
- 1 teaspoon sugar
- 3/4 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 11-ounce packet cheddar bay biscuit mix
Instructions
- In a large pot, melt the butter over medium heat and sauté the chopped onion until translucent (about 5 minutes).
- Whisk in the all-purpose flour and cook for an additional minute.
- Gradually pour in the chicken stock while whisking continuously. Add canned diced tomatoes with their liquid, sugar, salt, and pepper; bring to a gentle simmer.
- Allow the soup to simmer for approximately 20 minutes, stirring occasionally.
- Prepare the cheddar bay dumplings according to package instructions using melted butter.
- Once the soup thickens slightly, ladle it into bowls and top each serving with warm dumplings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg