In a large pot, melt 2 tablespoons of butter over medium heat. Add a diced onion and cook for about 5 minutes, stirring occasionally until it becomes translucent and fragrant.

Stir in 2 tablespoons of flour, cooking for about 1 minute to form a roux.

Gradually pour in 4 cups of chicken broth and 2 cans of crushed tomatoes, stirring constantly to ensure a smooth blend. Bring the mixture to a boil.

Once boiling, reduce the heat to a simmer and season with 1 teaspoon of sugar, salt, and black pepper to taste. Let the soup simmer gently uncovered for approximately 15 minutes.

If desired, use an immersion blender to puree the soup until smooth.

In a separate bowl, combine 2 cups of Bisquick or biscuit mix, 1 cup of shredded cheddar cheese, and any additional seasoning packet of your choice.

Scoop spoonfuls of the dumpling mixture and drop them carefully into the simmering soup.

In a small bowl, mix 2 tablespoons of melted butter with your chosen seasoning. After the dumplings are cooked through, gently brush this mixture over the top of the dumplings.

Ladle the cozy tomato soup with cheddar bay dumplings into warm bowls. Enjoy it hot.