Tomato Bisque with Cheddar Bay Dumplings

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INGREDIENTS

For The Tomato Bisque

1. 2 tbsp butter
2. 1 white onion, chopped
3. 3 tbsp flour
4. 3 cups chicken broth
5. 3 (14.5 oz) cans diced tomatoes
6. 1 tsp sugar
7. ¾ tsp kosher salt
8. ¼ tsp black pepper

For The Cheddar Bay Dumplings

1. 2 cups all-purpose flour
2. 1 tbsp sugar
3. 1 tbsp baking powder
4. 2 tsp garlic powder
5. 1/2 tsp salt
6. 1/4 tsp cayenne pepper, optional
7. 1 cup buttermilk
8. 1/2 cup unsalted butter, melted
9. 1 1/2 cups shredded sharp cheddar cheese
10. 2 tbsp butter
11. 1 tbsp chopped, fresh parsley leaves
12. 1 tsp garlic powder

INTRUCTIONS

To Make The Tomato Bisque

1. In a dutch oven, or other large soup pot, over medium heat melt the butter. Add the onion, stirring until cooked soft. Whisk in the flour and cook for about a minute to cook the flour 'taste' out.
2. In a seperate bowl, stir together the broth and tomatoes. Stir the broth mixture in a little bit at a time until the mixtures completely smooth and all the broth's incorporated. Stir in the sugar, salt, and pepper and bring the mixture to a boil, and then immediately reduce the heat to a simmer. Put a lid on the pot and prepare the dumpling dough.

To Make The Cheddar Bay Dumplings

1. In a large bowl, combine the flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
2. In a separate small bowl, whisk together the buttermilk and the half cup of melted butter.
3. Pour the milk and butter mixture over the dry ingredients in the larger bowl and stir, using a rubber spatula, just until moist. Using the same spatula gently fold in the cheese.

To Finish

1. Remove the lid from the soup pot and reduce the heat to low. Use an immersion blender to puree the soup until it's completely smooth. Return the soup to a simmer.
2. Using a spoon, drop dollops of the dumpling dough into the simmering soup until it's all in the pot. Return the lid to the pot and continue cooking for 15-20 minutes. Insert a toothpick into the center of the largest dumpling and if it comes out clean, remove the pot from heat.
3. In a separate small pot, melt and stir together the butter, parsley, and garlic. Brush the mixture out over the dumplings in the pot.
4. Ladle the soup into bowls, making sure each bowl has several dumplings. Serve with the leftover butter herb mixture, for dipping- if desired.

Notes

1. If you don't have an immersion blender you can use a blender to puree the soup. Work in small batches so that the soup doesn't come out when turned on. Remember it will be hot so there will need to be an opening to allow steam to escape as you puree.

Source>>Tomato Bisque with Cheddar Bay Dumplings@4sonrus

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