Description
A cozy twist on classic tomato soup paired with buttery cheddar bay biscuits. This double-batch version makes enough for sharing and gets a flavor boost with herbs and cream for richness. Comfort food, elevated!
Ingredients
Tomato Soup
4 tbsp butter
2 medium sweet onions, chopped
6 tbsp all-purpose flour
6 cups chicken stock
87 oz (about 5 ½ cans) diced tomatoes, with liquid
2 tsp sugar
1 ½ tsp coarse salt
½ tsp ground black pepper
1 tsp dried basil (or 1 tbsp fresh, chopped)
½ tsp smoked paprika (optional, for depth)
½ cup heavy cream (for a silky finish)
Cheddar Bay Biscuits
2 (11-oz) packets cheddar bay biscuit mix
Ingredients listed on the mix box (usually water or milk + cheese)
4 tbsp melted butter
½ tsp garlic powder
1 tbsp fresh parsley, chopped
Instructions
Make the soup base: In a large pot, melt butter over medium heat. Add onions and cook until soft and golden, about 8 minutes.
Thicken: Stir in flour and cook 2 minutes, stirring constantly. Slowly whisk in chicken stock until smooth.
Add tomatoes: Stir in diced tomatoes with liquid, sugar, salt, pepper, basil, and paprika. Simmer for 20–25 minutes.
Blend: Use an immersion blender for a smooth soup, or leave slightly chunky for texture. Stir in cream before serving.
Bake biscuits: Prepare biscuit mix according to package. While still warm, brush with melted butter mixed with garlic powder and parsley.
Serve: Ladle soup into bowls, serve with warm cheddar bay biscuits on the side.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
Nutrition
- Calories: 320
- Fat: 14g
- Carbohydrates: 34g
- Protein: 10g