Eat, Read, and Be Mommy

You know those foods that your children say they really like but then don’t necessarily eat much of? Cheddar Bay biscuits–you know, the Red Lobster kind you make from a boxed mix you can get at Costco–are one of those things, and I had one package of mix left in the box when I came across this recipe for Creamy Tomato Soup with Cheddar Bay Dumplings. I knew my family wouldn’t be particularly excited about any tomato soup, but hey–it was an easy recipe, and they can live with something they’re not excited about every once in a while, right? So I waited for an acceptable soup day (it’s been a warm November) and today was it. The verdict?

First of all, my hubby’s tummy was bugging him and my oldest went out to dinner with friends, so it was my younger three and me eating it. Among the four of us, my 16-year-old couldn’t deal with the texture and my littles both gave it a thumbs middle, so not exactly a success, but I rather enjoyed it. I do know that a lot of people struggle with the ‘soggy bread’ sort of texture you find in soup dumplings–among other things–and anyone who so struggles should definitely avoid this recipe. If the texture doesn’t bother you, however, and the idea of garlic-cheddar dumplings in a simple tomato soup appeals, then I recommend giving this recipe a try.

I’m kind of looking forward to the leftovers.