Description
A creamy tomato soup baked with cheddar biscuits on top, perfect for a comforting spring meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream or coconut cream (for vegan option)
- Salt and pepper to taste
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 6 tablespoons cold unsalted butter, cut into cubes
- 1/2 cup shredded cheddar cheese
- 2/3 cup milk
Instructions
- Preheat oven to 400°F (200°C).
- In a large oven safe pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Pour in crushed tomatoes, vegetable broth, basil, oregano, and red pepper flakes (if using). Season with salt and pepper. Bring to a simmer.
- Prepare cheddar biscuits: Whisk together flour, baking powder, salt, and garlic powder in a medium bowl.
- Cut in cold butter using a pastry blender until mixture resembles coarse crumbs.
- Stir in shredded cheddar cheese.
- Add milk and stir until just combined. Do not overmix.
- Drop spoonfuls of biscuit dough on top of simmering soup, spacing them evenly. You should get about 6 to 8 biscuits.
- Carefully transfer the pot to the preheated oven and bake for 20 to 25 minutes, or until biscuits are golden brown.
- Remove from oven and let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
Keywords: tomato soup, cheddar biscuits, spring recipes, one pot meal