Creamy Tomato Soup with Cheddar Bay Biscuits: The Ultimate Winter Comfort Meal.

There’s a particular kind of cold day that demands tomato soup—the kind where you can see your breath indoors until the heat kicks on, and all you want is something warm that wraps around you like a blanket. This creamy tomato soup with cheddar bay biscuits is my answer to those days. It’s the grown-up version of the soup-and-sandwich combo you loved as a kid, elevated with roasted tomatoes, fresh herbs, and those irresistible cheesy, garlicky biscuits.

I developed this recipe after years of being disappointed by tomato soup that tasted more like jarred pasta sauce thinned with water. Good tomato soup should taste like concentrated tomato essence—sweet, tangy, and just rich enough to feel comforting without being heavy. The secret lies in roasting the tomatoes first to concentrate their flavors, then building layers with aromatics and just enough cream to create a velvety texture.

The cheddar bay biscuits are inspired by those famous restaurant versions but made at home where you control the butter and garlic levels. They’re drop biscuits, which means no rolling or cutting—just scoop and bake. The combination of sharp cheddar and garlic butter makes them practically irresistible, and they’re perfect for dunking into that silky tomato soup.

This tomato soup recipe works beautifully whether you’re feeding a crowd on a snowy evening or meal prepping for the week ahead. The soup freezes exceptionally well, and the biscuits can be made while the soup simmers, filling your kitchen with aromas that make everyone suddenly very hungry.

Ingredients

For the Creamy Tomato Soup:

3 pounds ripe Roma tomatoes, halved lengthwise
1 medium yellow onion, cut into wedges
6 cloves garlic, peeled
3 tablespoons olive oil
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1 can (28 ounces) whole peeled tomatoes with juice
3 cups vegetable or chicken broth
1 tablespoon tomato paste
1 teaspoon sugar (optional, depending on tomato sweetness)
1/2 cup heavy cream
2 tablespoons fresh basil leaves, plus more for garnish
1 tablespoon butter

For the Cheddar Bay Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
1/2 cup cold butter, cubed
1 cup shredded sharp cheddar cheese
1 cup cold buttermilk

For the Garlic Butter Topping:

3 tablespoons melted butter
1 clove garlic, minced
1/2 teaspoon dried parsley
Pinch of salt

Instructions

Begin by preparing the tomatoes for roasting, which is the foundation of this soup’s deep flavor. Preheat your oven to 425°F and line a large baking sheet with parchment paper. Arrange the halved Roma tomatoes cut-side up on the baking sheet, along with the onion wedges and whole garlic cloves. Drizzle everything with olive oil and sprinkle with salt and pepper. Roast for 35-40 minutes until the tomatoes are collapsing and deeply caramelized at the edges.

While the vegetables roast, you can start preparing the biscuit dough so everything comes together at roughly the same time. In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, salt, and cayenne if using. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. These butter pieces create the flaky texture in the finished biscuits.

Fold in the shredded cheddar cheese, then make a well in the center of the mixture. Pour in the cold buttermilk all at once and stir gently with a fork just until the dough comes together. The dough will be shaggy and sticky—resist the urge to overmix, which would result in tough biscuits. Cover the bowl and refrigerate while you finish the soup.

When the roasted vegetables come out of the oven, reduce the temperature to 400°F for the biscuits. Let the roasted vegetables cool for a few minutes, then transfer them to a large pot or Dutch oven. Add the canned tomatoes with their juice, breaking them up with your hands as you add them. Pour in the broth and add the tomato paste, stirring to combine.

Bring the mixture to a simmer over medium heat and cook for 15-20 minutes, allowing all the flavors to meld together. The soup should be bubbling gently and fragrant. Add the basil leaves during the last few minutes of simmering.

Remove the pot from heat and use an immersion blender to puree the soup until completely smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, being cautious with the hot liquid. Return the pureed soup to the pot and stir in the heavy cream and butter. Taste and adjust the seasoning—you may want more salt, or a pinch of sugar if your tomatoes are on the acidic side.

While the soup stays warm over low heat, bake the biscuits. Line a baking sheet with parchment paper and drop the dough by heaping 1/4 cup portions, spacing them about 2 inches apart. You should get 8-10 biscuits. Bake for 15-18 minutes until golden brown and cooked through.

Mix together the melted butter, minced garlic, parsley, and salt for the topping. As soon as the biscuits come out of the oven, brush them generously with the garlic butter mixture. The hot biscuits will absorb the butter, creating that signature flavor.

Flavor & Texture Notes

This tomato soup delivers a concentrated tomato flavor that tastes like summer preserved in a bowl, even in the dead of winter. The roasting process caramelizes the natural sugars in the tomatoes, adding depth and a subtle sweetness that balances the acidity. The result is a soup that tastes complex and layered rather than one-dimensional.

The texture is silky and smooth, coating your spoon with each dip. The cream adds richness without overwhelming the tomato flavor, and the butter stirred in at the end gives it a luxurious finish. Fresh basil brightens everything with its peppery, aromatic quality that complements the tomatoes perfectly.

The cheddar bay biscuits are tender and fluffy inside with slightly crisp, golden edges. The sharp cheddar provides pockets of tangy, melted cheese throughout, while the garlic butter soaks into the warm biscuit creating an addictive savory flavor. They’re substantial enough to feel satisfying but light enough that you’ll want a second one.

Together, the soup and biscuits create a perfect balance of textures and flavors. Dunking a piece of warm, buttery biscuit into the smooth soup, getting that combination of crispy edges softening into velvety tomato richness—that’s what makes this meal so comforting and memorable.

Tips & Variations

Tomato Selection: Roma tomatoes are ideal because they have less water content and more flesh, but any ripe tomatoes will work. In summer, use peak-season heirloom tomatoes for even more complex flavor. In winter, the canned tomatoes combined with roasted Romas give you consistent results.

Roasting Alternative: If you’re short on time, you can skip roasting fresh tomatoes and use two 28-ounce cans of whole peeled tomatoes instead. You’ll lose some depth of flavor but gain speed. Sauté the onion and garlic in butter until soft before adding the canned tomatoes.

Cream Substitutions: For a lighter soup, use half-and-half instead of heavy cream, or substitute with coconut cream for a dairy-free version. You can also blend in some roasted red bell peppers for creaminess without dairy.

Biscuit Variations: Add 2 tablespoons of chopped fresh herbs like chives or rosemary to the biscuit dough for extra flavor. For a spicier version, increase the cayenne or add a pinch of smoked paprika.

Vegan Adaptation: Use full-fat coconut milk instead of cream and skip the butter in the soup. For the biscuits, use cold vegan butter and substitute the buttermilk with plant milk mixed with a tablespoon of lemon juice.

Make It Richer: Stir in a tablespoon of mascarpone or cream cheese along with the heavy cream for an even more luxurious texture. A splash of sherry or white wine added before simmering adds sophisticated depth.

Storage & Make-Ahead

The tomato soup stores beautifully in the refrigerator for up to 5 days and actually tastes better the next day as the flavors continue to develop. Store it in an airtight container and reheat gently on the stovetop, stirring occasionally. You may need to add a splash of broth or cream if it thickens during storage.

For longer storage, this soup freezes exceptionally well for up to 3 months. Cool it completely before transferring to freezer-safe containers, leaving about an inch of space at the top for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop.

The biscuits are best eaten fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat them in a 350°F oven for 5-7 minutes to restore some of their original texture. They also freeze well—wrap individually and freeze for up to a month, then reheat directly from frozen.

You can prepare the soup base a day ahead and add the cream just before serving. The biscuit dough can be scooped onto a parchment-lined baking sheet, covered, and refrigerated for up to 2 hours before baking—just add a minute or two to the baking time if they’re cold.

Serving Suggestions

This creamy tomato soup and biscuit combination is substantial enough to be a complete meal, but it also works beautifully as part of a larger spread. Serve alongside a crisp green salad dressed with a light vinaigrette to balance the richness of the soup and biscuits.

For a classic grilled cheese pairing, make simple grilled cheese sandwiches with good quality bread and sharp cheddar, cutting them into strips for dunking. The combination of soup, biscuits, and grilled cheese might seem excessive, but sometimes that’s exactly what comfort food should be.

Serve the soup in warmed bowls with a drizzle of extra cream swirled on top and a few fresh basil leaves for garnish. The biscuits should be piled in a basket lined with a clean kitchen towel to keep them warm, with any remaining garlic butter on the side for those who want extra.

This meal pairs wonderfully with a simple roasted vegetable side, especially if you’re serving it as a weekend lunch. It’s also perfect for casual dinner parties—you can make the soup ahead and bake the biscuits while guests arrive, filling your home with welcoming aromas.

FAQ

Can I make this soup less acidic? Yes, tomatoes can be quite acidic. Add a pinch of baking soda to the soup after pureeing—it will fizz briefly but neutralize some of the acidity. You can also increase the sugar slightly or add a small carrot to the roasting vegetables, which adds natural sweetness.

Why are my biscuits tough instead of fluffy? This usually comes from overmixing the dough. Once you add the buttermilk, stir just until the ingredients come together—the dough should look shaggy and rough, not smooth. Also, make sure your butter is very cold and you haven’t overworked it into the flour.

Can I use milk instead of buttermilk for the biscuits? You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of regular milk and letting it sit for 5 minutes. Real buttermilk gives a better flavor and rise, but the substitute works in a pinch.

How do I prevent the cream from curdling when I add it to the soup? Make sure to remove the soup from direct heat before stirring in the cream. Add it gradually while stirring constantly. If your soup is extremely hot, you can temper the cream by adding a few spoonfuls of hot soup to it first, then gradually add the warmed cream to the pot.

Can I double this recipe? Absolutely. The soup doubles easily—just use a larger pot or divide between two pots. For the biscuits, you can double the recipe and bake them in two batches, or use two baking sheets and rotate them halfway through baking for even browning.

Nutritional Considerations

This meal is relatively indulgent with the cream and butter, but tomatoes are packed with lycopene and vitamins. You can lighten it by using less cream or substituting half-and-half. Each serving of soup provides vegetables and the biscuits offer calcium from the cheese and buttermilk.

When winter demands something warm and satisfying, this creamy tomato soup with cheddar bay biscuits delivers exactly what you need. The combination of roasted tomato depth, silky texture, and those buttery, cheesy biscuits creates a meal that feels like a warm hug from the inside out. Whether you’re making it for a quiet night alone or sharing it with people you love, this recipe proves that sometimes the simplest pleasures—soup and biscuits—are the most satisfying ones of all.