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Taking two classics…broccoli cheddar soup, and creamy dumpling soup, and combining them into one. It’s the best of both soups! A creamy broccoli cheddar soup base topped with light and airy dumplings that make every bite so delicious. This is a cozy recipe that’s one pot and done, perfect for all the cool fall nights ahead.
Now that we’ve officially, officially entered into autumn, I’m breaking out all the coziest, warming recipes. I love spring and summer meals, I do. BUT I think we all know by now that fall is my season. Kind of cheesy, but that’s the truth. My fall recipes are my most favorite!
As we move into cooler days I wanted to be sure to give you guys a good mix of hearty yet light recipes. I want there to be something for everyone, whatever mood you might happen to be in. I don’t know about you guys, but my mood (and the weather) always affect what I end up craving for dinner. If it’s a bright sunny autumn day, I might make something a little lighter, like my go-to fall harvest roasted butternut squash salad. But if it’s cold and dreary out, I head to the slow cooker dinners or easy, warming soups.
And that’s where I’m at today. These moodier days with cooler temps have left me craving that first bowl of autumn soup. Enter this one pot broccoli cheddar and dumplings recipe. It’s soup, but then there are dumplings too…and it’s every bit as delicious as it sounds.
The History.
We all know the story…me reminiscing on my love for Panera’s broccoli-cheddar soup on fall days back in Cleveland. Year after year I’ve shared countless recipes inspired by that favorite soup. There has been my go-to pumpkin beer broccoli cheddar soup, the lighter broccoli cheddar and zucchini soup, broccoli cheddar chicken and rice casserole, and even a broccoli cheddar cobbler (which isn’t the prettiest but trust me, it’s good).
All of which are some of my very favorite recipes.
And then there are today’s dumplings. Well, my love for this recipe runs deep. It’s the absolute coziest, and it’s a combination of two of my favorite fall recipes, cheesy broccoli soup and creamy, herby dumplings (that melt in your mouth and are just delicious).
The quick and easy details.
The recipe starts out a lot like your classic broccoli cheddar recipe. Cook up some onions, add carrots, celery, and plenty of fresh thyme. Now add in a good amount of vegetable broth and lots of broccoli. Let the soup simmer until the broccoli becomes tender, which isn’t very long. Once the broccoli is tender, I like to puree it to get some of the soup creamy, but still leave chunks of broccoli throughout.
The one thing I left out of this recipe is the chicken. I wanted this to be all about the broccoli soup and the dumplings. But if you’d like to add chicken, I actually have a recipe for that here.
While the soup is simmering away, make the dumplings, which are kind of the star. Oh these dumplings, they’re so delicious and extra special. Light, airy, and a little cheesy too.
In the past, I’ve found dumplings to be a tad bland, so I decided to bump up the flavor with the addition of fresh sage (which is my favorite autumn herb), buttermilk, and a little bit of parmesan cheese. The addition of fresh sage adds a warmth to each dumpling that’s truly delicious.
The dumplings get cooked directly in the soup, making this a one pot and done kind of recipe. This is a quick-cooking autumn dinner that everyone will love. You could even use it for holiday entertaining…which yes, I am already thinking ahead to. I’m excited for this year’s holiday season, it’s feeling like it will be an extra special one!
FAQ:
Can I use frozen broccoli?
Yes—no need to thaw. Add straight to the pot and simmer until tender; blend as directed for a creamy base with a few pieces left.
How do I know the dumplings are done?
They’ll puff, feel springy when pressed, and a toothpick comes out clean. If dough looks wet inside, cover and cook a couple minutes more.
Can I lighten this up?
Use a touch more broth and slightly less cheese for a looser, lighter soup; keep the dumplings small so they stay airy.
Will the dumplings get soggy if I make the soup ahead?
They soften as they sit. For best texture, make the soup base ahead and cook the dumplings right before serving.
Looking for other cozy autumn recipes? Here are a few ideas:
Butternut Squash and Brie Soup with Crispy Pancetta
Lemony Garlic Chicken and Orzo Soup
Flaky Broccoli Cheddar Soup Mini Pies
One Skillet Cheesy Broccoli Cheddar Orzo Bake
Lastly, if you make this, Herbed Ricotta Stuffed Chicken In White Wine Pan Sauce with Mashed Cauliflower be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Pot Broccoli Cheddar and Dumplings.
Servings: 6
Calories Per Serving: 1295 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 1 sweet onion, chopped
- 3 carrots, chopped
- 2 tablespoons chopped fresh thyme
- kosher salt and black pepper
- 6-7 cups low sodium vegetable broth
- 3 cups fresh or frozen broccoli florets
- 2 bay leaves
- 1/2 cup whole milk
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup buttermilk
- 1/4 cup grated parmesan cheese
- 1 tablespoon chopped fresh sage
- 2 cups shredded sharp cheddar cheese
Instructions
- 1. Heat the olive oil and butter together in a large soup pot over medium heat. When the oil shimmers, add the onion and cook 3-5 minutes. Add the carrots and thyme. Season with salt and pepper. Cook another 5 minutes. 3. Pour in the broth. Add the broccoli, bay leaves, nutmeg, and cayenne, and bring to a boil over high heat. Cover and cook for 10-15 minutes or until the broccoli is tender. 4. Meanwhile, make the dumplings. In a medium bowl, whisk together the flour, baking powder, and a pinch each of salt and pepper. Add the buttermilk, parmesan cheese, and sage, mixing until just combined.5. Remove the bay leaves from the soup. Transfer 3/4 of the soup to a blender and blend until the broccoli is finely chopped. Return the soup to the pot and bring the soup to a boil over medium-high heat. Drop a heaping tablespoon of the dough into the soup, adding about 6 dumplings to the soup at a time. Cover, and cook for about 8-10 minutes, until the dumplings are cooked through and puffy. 6. Carefully move the dumplings aside, or if easier, remove dumpling from the soup, and stir in the milk and cheddar cheese, cooking until melted. Season to taste with salt and pepper.7. Ladle the soup and dumplings into bowls and serve topped with pepper. Enjoy!
This post was originally published on September 23, 2020
Mmm! Sooo good! I just made this for lunch and it was a hit! You can easily stir the cheese in after the dumplings cook too. I was a little worried about that but there is plenty of room to stir. I think you could use less cheese but that’s just my preference. Overall very delicious and filling.
I am glad this turned out well for you, Holly! If there is anything I can help with, please let me know! xTieghan
This looks beyond good, your recipes never fail to thrill our tastebuds!! Quick question, and don’t shoot me for asking? but can you substitute a low fat version of the milk, buttermilk and cheese or will it lose too much in flavor? Thx!
Hey Kathy,
Low fat substitutes will work:) Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
We don’t have a blender but we have an immersion blender. Is there a way to use the immersion blender instead?
Hey Lauryn,
Yes an immersion blend will work with this recipe. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
My family can be somewhat picky but he loves your food too so that’s saying something! Keep it up! Can’t wait for more damn delicious!
Haha thank you so much! I am so glad this turned out so well for you! xTieghan
The milk gets added in both steps number 5 and 6… which one is correct?
Hey Eva,
So sorry for the confusion, but the milk is only added in step 6. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
LOVED. THIS. SO. MUCH. The perfect spin on the infamous Panera broccoli cheddar soup. The recipe was super easy to follow even with my “winging it” cooking mentality. Want more carrots? Add more carrots. Want more cheese in the dumplings? Add more cheese. WANT MORE DUMPLINGS? ADD MORE DUMPLINGS. It’s super forgiving and delicious. Thank you!!!
Haha so happy this turned out so well for you, Shailyn! Thank you so much for trying it! xTieghan
I know this is good because I have made the Broccoli Cheddar Chicken Soup with Dumplings before and oh my gosh it was so good! It just makes A Lot of soup for.only two people! We did good though, going through it, lol! I would recommend anyone to try either version- you won’t be disappointed. Thank you for all the great recipes ?
Thank you so much Lou! I am so glad this turned out so well for you!! xTieghan
Oh my gosh, this looks *so so good* — and thank you very much for the one-pot solution! Cozy and easy…a great combination!
Thank you so much Michelle!! xTieghan
So fallsy and cozy! Can’t wait to make this one!
Yes!! So glad you like this Jen! Thank you! xTieghan
Hello Tieghan,
You spoke about sage in the dumplings but it’s not in the recipe, how much do you use? Looks amazing, never tried making a broccoli soup but might now!
Hey Keri,
You will need 1 tablespoon of chopped sage. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
I don’t see anything in recipe about sage, other than your comment about addi g safe to biscuits? Could you please verify. TIA
Hi Lisa! It goes in step 4! Sorry about the confusion, the recipe is fixed! I hope you love this one! xTieghan
You mentioned adding fresh sage in the dumplings but I don’t see it in the ingredients or directions.
Hi Bre! The recipe is fixed. The sage gets added in step 4. I hope this helps! Please let me know if there is anything I can help with! xTieghan
Could you add the cheese BEFORE you add the dumplings? That way you don’t have to stir around the dumplings?
Hey Erin,
Unfortunately that won’t work because the dumplings will not cook correctly. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
This looks absolutely delicious! Thank you for you recipes! Can’t wait to try it! Can we expect more recipes with plums and pears? Once autumn has officially arrived?
Hey Leona,
Yes hoping to share some soon! Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
This looks great! I can’t wait to try it! So in total, how many dumplings should you get?
Hey Jessica,
You should get about 10-15 dumplings. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan