Description
A comforting and easy one-pot meal featuring creamy broccoli cheddar soup topped with tender, fluffy dumplings. Perfect for a warming vegetarian dinner that combines rich cheese flavor with wholesome vegetables, all cooked together on the stovetop.
Ingredients
Scale
For the Soup Base:
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups chopped broccoli florets
- 1 carrot, diced or shredded
- 4 cups vegetable or chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- Salt to taste
- 2 cups shredded sharp cheddar cheese
For the Dumplings:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, cold and cubed
- 1/2 cup milk
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and sauté for 3–4 minutes until soft. Stir in garlic and cook for 30 seconds more.
- Cook Vegetables: Add chopped broccoli and carrot to the pot, then pour in the broth. Bring to a simmer and cook for 8–10 minutes, or until the vegetables are tender.
- Prepare Dumpling Dough: While the soup simmers, whisk together flour, baking powder, and salt in a medium bowl. Cut in the cold butter with a fork or pastry cutter until the mixture is crumbly. Stir in milk just until a dough forms, being careful not to overmix.
- Finish Soup Base: Reduce heat to low. Stir the milk, heavy cream, dried thyme, black pepper, and salt into the pot. Gradually add the shredded cheddar cheese, stirring until melted and smooth.
- Add Dumplings and Simmer: Using a spoon or cookie scoop, drop heaping spoonfuls of dumpling dough onto the surface of the simmering soup. Cover the pot tightly and simmer gently (avoid boiling) for 15–18 minutes until the dumplings are puffed and cooked through.
- Serve: Serve hot, optionally garnishing with extra shredded cheddar cheese on top.
Notes
- For extra flavor, stir in a splash of Dijon mustard or a pinch of nutmeg with the cheese.
- You can use frozen broccoli instead of fresh—add it slightly earlier to ensure full cooking.
- Do not overmix the dumpling dough to keep it light and fluffy.
- Keep the soup at a gentle simmer during dumpling cooking to prevent them from becoming tough.
