Go Back
Overhead shot of a delicious broccoli cheddar dumpling soup in a blue Dutch oven, garnished with fresh parsley on a wooden table.
Daniel

Creamy Broccoli Cheddar Dumpling Soup

A rich and velvety broccoli cheddar soup filled with tender, cheesy homemade dumplings. This one-pot meal is the ultimate comfort food for a chilly day.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 4 tbsp unsalted butter
  • 1 medium yellow onion finely chopped
  • 2 medium carrots finely diced
  • 1 stalk celery finely diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups vegetable or low-sodium chicken broth
  • 2 cups half-and-half or heavy cream
  • 1 lb broccoli cut into small florets
  • 1/2 tsp Dijon mustard
  • 1/4 tsp ground nutmeg
  • 1 1/2 cups sharp cheddar cheese freshly grated, about 6 oz
  • Salt and freshly ground black pepper to taste
For the Cheddar Dumplings
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 tbsp cold unsalted butter cut into small cubes
  • 1 cup sharp cheddar cheese freshly grated, about 4 oz
  • 2 tbsp fresh chives chopped
  • 3/4 cup whole milk

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Mixing Bowl
  • Whisk
  • Cheese Grater

Method
 

Make the Soup Base
  1. Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Sauté for 6-8 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
  2. Sprinkle the all-purpose flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste. This creates the roux.
  3. Slowly whisk in the broth, a little at a time, to prevent lumps. Once all the broth is incorporated and smooth, stir in the half-and-half.
  4. Bring the soup to a gentle simmer, then reduce the heat to medium-low. Add the broccoli florets, Dijon mustard, and nutmeg. Let it cook, stirring occasionally, for 10-12 minutes, or until the broccoli is tender-crisp.
Prepare the Dumpling Dough
  1. While the soup simmers, prepare the dumplings. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
  2. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the 1 cup of grated cheddar cheese and chopped chives.
  3. Pour in the milk and stir with a fork just until a shaggy, moist dough forms. Do not overmix.
Cook the Dumplings & Finish
  1. Stir the 1 1/2 cups of grated cheddar cheese into the soup until it's completely melted and the soup is smooth. Season generously with salt and pepper to taste. Ensure the soup is at a gentle, steady simmer, not a rolling boil.
  2. Drop rounded tablespoons of the dumpling dough into the simmering soup, spacing them out. You should have about 10-12 dumplings.
  3. Cover the pot and cook for 12-15 minutes without lifting the lid. The dumplings will steam and puff up. They are done when a toothpick inserted into the center of a dumpling comes out clean.
  4. Serve the broccoli cheddar dumpling soup immediately, garnished with extra chives or cheddar cheese if desired.

Notes

For the creamiest, smoothest soup, always grate your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can make the soup gritty. For tender dumplings, be careful not to overwork the dough. Store leftovers in an airtight container in the refrigerator for up to 3 days; note that the dumplings will absorb more liquid and soften over time.