This easy and comforting cheese dumpling tomato soup recipe is made with just 3 ingredients in under 30 minutes. Feel free to use whatever cheese you prefer.

Table of Contents
What is Cheese Dumpling Tomato Soup
My family's longtime neighbor, Alicia, is responsible for this recipe!
She created this dreamy Cheese Dumpling Tomato Soup recipe a few years ago and has graciously shared it with me.
Although there are some slight variations from her version (like using a homemade tomato soup) I did my best to stick to her original concept yet transform it into a quick and easy dinner recipe that can be made on the fly.
Did I mention that you only need 3 ingredients?
It's seriously so good and so so simple to make.
Just imagine the gooey, melt-in-your-mouth cheese dumplings simmering in a rich and creamy tomato soup. And just imagine cleaning up one pot and practically zero mess afterwards. Sounds good, right?!
Each bite is pure decadence and comfort. And although this recipe is super original, it still has a nostalgic undertones that bright on the comfort factor.
I hope you enjoy this easy recipe as much as we do.
Ingredients and Substitutions
- Store Bought Biscuits - I recommend using Pillsbury Flaky Layers Butter Tasting Biscuits. This way, you can peel the dough into layers. If you make it yourself or buy another kind of biscuit dough, that's fine! You can cut each biscuit into quarters and roll them out to make them thin.
- Cheese - I'm using a nice Caramelized Onion Cheddar but you could use any medium hard cheese you prefer really. Here are some of my favorites: Cheddar, American, White Cheddar, Pepperjack, Asiago, Havarti, Gruyere, Gouda, Low Moisture Mozzarella, Velveeta, Muenster.
- Tomato Soup - My favorite store bought tomato soup is by Pacific so I highly recommend it. You could also make this with really any prepared tomato soup. If you're using Campbell's, instead of water in its directions, I recommend swapping it out for water.
How to make it
Prepare the Dumpling Dough: Carefully divide each biscuit in half by splitting the layers. Then divide each half into two other pieces so that each biscuit essentially turns into four separate super thin biscuits. Repeat this for all five biscuits.
Stuff the Dumplings: Place a small piece of cheese in each of the thin biscuits and pinch it sealed then set aside.
Heat up the Tomato Soup: Pour tomato soup into a pot and turn the heat to high -- stirring often so the soup doesn’t scorch.
Cook the Dumplings: Once the soup is boiling, carefully add your cheese dumplings one by one and once they start floating, cover them and drop the heat to a simmer. Continue simmering for 10-15 minutes to finish cooking the dough and melting the cheese.
What goes with Cheese Dumpling Tomato Soup
Some of my favorite dishes to serve with this hearty soup are:
- Easy Honey Butter Chicken Biscuit Sandwich
- Perfect Turkey Croissant Sandwich
- Copycat Chick-fil-A Honey Pepper Pimento Chicken Sandwich
- My Favorite Ciabatta Caprese Sandwich
- Anthony Bourdain's Mortadella Sandwich
- Turkey Pesto Sandwich with Sun Dried Tomatoes & Feta
Frequently asked question
How do you ensure your cheese dumplings are perfectly gooey inside?
As long as you're using a meltable cheese (like cheddar, mozzarella, or gouda) this won't be a problem! Just make sure to cook the dumplings for 10 minutes or so. Once the dumplings puff up, the cheese melts and creates the most luscious texture.
How do you keep dumplings from falling apart in soup?
- Gentle Handling: Be gentle when adding the dumplings to the soup. Drop them in one by one, and avoid stirring vigorously, as this can cause them to break apart.
- Simmer, Don't Boil: When cooking the dumplings in the soup, maintain a gentle simmer rather than a rolling boil. Boiling too vigorously can cause the dumplings to break apart.
- Avoid Overcooking: Keep an eye on the dumplings as they cook. Overcooking can cause them to become mushy and fall apart. Cook them just until they're cooked through.
- Use a Thicker Broth: If you find that your dumplings are still falling apart, you can try using a thicker broth or adding a thickening agent like cornstarch to the soup. This can help support the dumplings and prevent them from breaking apart.
Can Cheese Dumpling Tomato Soup be made vegetarian or vegan?
Absolutely! Swap out the traditional ingredients for plant-based wonders, ensuring even the most devout veggie lovers can indulge in this creamy, tomatoey delight without missing a beat.
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Recipe
Cheese Dumpling Tomato Soup
Equipment
- 1 soup pot
Ingredients
- 1 6 oz tube Pillsbury Flaky Layers Butter Tasting Biscuits (5 biscuits)
- 3-4 oz Cheese of Choice cut into small .5” cubes (I’m using Caramelized Onion Cheddar)
- 1 quart Store Bought Tomato Soup
Instructions
- Divide each biscuit in half by splitting the layers. Then divide each half into two other quarters so that each biscuit essentially turns into four separate, super thin biscuits. Repeat this for all five biscuits.
- Place a small piece of cheese in each of the thin biscuits and pinch it sealed then set aside.
- Pour tomato soup into a pot and turn the heat to high, stirring often so the soup doesn’t scorch.
- Once the soup is gently boiling, carefully add your cheese dumplings one by one and once they start to float, cover them and drop the heat to a simmer. Cook for 5-10 minutes to finish cooking the dough and melting the cheese.
- Finish with salt and pepper to taste