1. 1. In a large pot, melt 2 tablespoon of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

2. 2. Stir in the flour and cook for 1–2 minutes, stirring constantly.

3. 3. Slowly whisk in the chicken stock, then add the diced tomatoes with their liquid, sugar, salt, and black pepper. Bring the mixture to a simmer and cook for 15–20 minutes, stirring occasionally.

4. 4. In a bowl, mix the cheddar bay biscuit mix according to the package directions. Drop spoonfuls of the dough onto the simmering soup to form the dumplings.

5. 5. Cover the pot and simmer for 10–12 minutes, or until the dumplings are cooked through and fluffy.

6. 6. Melt the remaining 2 tablespoon of butter and brush it over the dumplings for an extra burst of flavor.

7. 7. Ladle the Tomato Soup with Cheddar Bay Dumplings into bowls, making sure each serving has dumplings on top. Serve warm and enjoy every delicious bite!