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Fluffy biscuits paired with creamy tomato soup create a comforting meal that warms the heart and satisfies the soul. This delightful combination is perfect for busy weeknights or leisurely weekends when you’re craving something cozy and delicious. The fluffy biscuits are buttery and tender, while the creamy tomato soup is rich and flavorful, making every bite a pleasure.
Why You’ll Love This Recipe
This recipe is a delightful cure for chilly evenings or any time you need a little comfort food. It’s simple to make and offers a perfect balance of flavors and textures.
- Quick and easy to prepare.
- Rich in flavor with fresh ingredients.
- Perfect for dipping and savoring.
- Can be made in under an hour.
- Great for sharing with family and friends.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup milk
- 1 tablespoon fresh parsley, chopped (optional)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon dried basil
- Salt and pepper to taste
How to Make Biscuits with Creamy Tomato Soup
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the flour, baking powder, and salt. Add the cold, cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Make a well in the center and pour in the milk. Stir until just combined; do not overmix. If using, fold in the chopped parsley.
- Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat it into a rectangle about 1 inch thick, then cut out biscuits using a round cutter.
- Place the biscuits on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown.
- While the biscuits are baking, prepare the creamy tomato soup. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the diced tomatoes (with their juices) and vegetable broth. Bring to a simmer and cook for 10 minutes.
- Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
- Return the blended soup to the pot, stir in the heavy cream and dried basil, and season with salt and pepper to taste. Heat through until warmed, but do not boil.
- Once the biscuits are done, remove them from the oven and serve warm alongside the creamy tomato soup.
Tips for the Best Results
- Use cold butter to achieve flaky biscuits.
- Be gentle when mixing the dough to avoid tough biscuits.
- Let the soup simmer for a few extra minutes for deeper flavors.
- Adjust the cream to your preference for richness.
Easy Variations
- Swap in whole wheat flour for a heartier biscuit.
- Add shredded cheese to the biscuit dough for extra flavor.
- Incorporate fresh herbs like thyme or oregano into the soup for a unique twist.
- Use crushed tomatoes instead of diced for a smoother texture.
What to Serve With It
- A fresh green salad for a light contrast.
- Grilled cheese sandwiches for an extra comforting touch.
- A side of sautéed vegetables for added nutrition.
- Crusty bread for additional dipping options.
Storage and Reheating
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Store leftover biscuits in an airtight container at room temperature for up to 2 days. The soup can be refrigerated for up to 5 days. To reheat, warm the soup on the stovetop over low heat, stirring occasionally. Biscuits can be reheated in the oven at 350°F (175°C) for about 5-7 minutes until warmed through.
Recipe Card
Fluffy Biscuits with Creamy Tomato Soup
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Ingredients:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup milk
- 1 tablespoon fresh parsley, chopped (optional)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the flour, baking powder, and salt. Add the cold, cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Make a well in the center and pour in the milk. Stir until just combined; do not overmix. If using, fold in the chopped parsley.
- Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat it into a rectangle about 1 inch thick, then cut out biscuits using a round cutter.
- Place the biscuits on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown.
- While the biscuits are baking, prepare the creamy tomato soup. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the diced tomatoes (with their juices) and vegetable broth. Bring to a simmer and cook for 10 minutes.
- Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
- Return the blended soup to the pot, stir in the heavy cream and dried basil, and season with salt and pepper to taste. Heat through until warmed, but do not boil.
- Once the biscuits are done, remove them from the oven and serve warm alongside the creamy tomato soup.
Notes: Use cold butter for flaky biscuits, and feel free to adjust the cream to your preference for richness.
