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Keeping it simple, but cozy today with this One Pot Broccoli Cheddar and Dumplings. 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!
I’ve yet to meet anyone who hasn’t loved a bowl full of this soup. It’s warm, cozy, and perfect for eating while snuggled up on the couch, wrapped in a cozy blanket watching your favorite Halloween movie.
It truly does not get better. Happy fall guys! ? ?
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!
Is there a way to make soup earlier in the day and maybe make the dumplings into biscuits? Haha trying to meal plan with kids and soccer practice. ? have loved everything I’ve tried making of yours! So excited for this one!
Hey Ashton,
I would recommend trying this recipe: https://www.halfbakedharvest.com/homemade-broccoli-cheddar-cobbler/
I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this last night and it was AMAZING! In your post you mention celery but it was not in the recipe. Definitely doesn’t need it though. Thanks for a great recipe!
Thank you so much Erica! xTieghan
So delicious! Mine turned out a little too thick. Could it be because I didn’t blend long enough, or if I should use 7 cups vs 6 cups of chicken broth. Thanks for the awesome recipe!!
Hey Ru,
Thanks for trying the recipe! Either of those could affect the thickness:) Please let me know if you have any other questions! xTieghan
Made this tonight. It was absolutely delicious! My husband loved it so much, he had a second bowl and he usually complains when I make soup. This one is fantastic and a definite keeper for many years to come! Thank you!
Wow that is amazing! Thank you for trying this one, Jen! xTieghan
Hello! For dumplings, do you add six, let them cook, and then remove before you add in another six to cook?
Hey Morrisa,
Yes that is correct:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
This soup had awesome flavor, however, mine didn’t get as thick and creamy as I would have liked. I think next time I will try reducing the vegetable stock by 1-2 cups initially and then add more broth when I add the milk to thin the soup if needed.
Great! Please let me know if there is anything I can help with, Lauren! Thank you for trying this! xTieghan
This was excellent and loved by the whole family! We will definitely be making this again soon 🙂
Thank you so much Ashley! I am so glad this turned out so well for you! xTieghan
Perfect cozy recipe for cooler days. It is quick and easy to make and my family loved it! Thanks for another great recipe!
Thank you Sarah! I am so happy this turned out so well for you! xTieghan
Excellent, easy-to-follow recipe! I adore the fact that it was all done in one pot – made it perfect for a busy weeknight! And those dumplings! Delicious!
Thank you Kate! I am so happy this turned out so well for you! xTieghan
I tried this soup a couple nights ago when the weather turned nice and chilly. The only deviations were added chopped celery. My captive recipe “crash test dummies” had nothing but raves and thumbs up for it. I certainly agree. 5 Stars for this delicious, hearty soup! The only thing i’ll do differently next time, and there certainly will be many next times, is add egg to the dumpling mix. Without some egg, it seems they kind of start dissolving into the soup. Since the dumplings are a major factor in the wonderfulness of this recipe, I’d like them to survive longer and still be there for lunch the next day.
So perfect for a chilly evening! I am really glad this turned out so well for you all, Linda! Thank you for trying this! xTieghan
Hi!!! This recipe is amazing. I just devoured a bowl. I definitely want to freeze most of it. Do you think I should freeze the dumplings separate so they don’t soak up the soup? Thanks so much!! Love everything you do!
Hey Krista,
Thanks so much for giving the recipe a try! Yes, I would freeze the dumplings separate from the soup. Please let me know if you have any other questions! xTieghan
Hi! This sounds amazing!!! Quick question would rosemary be an okay substitution for the sage in the dumplings? I have everything else but that on hand. Thanks for sharing such yummy food with the world!
Hey Shelly,
Yes, rosemary would be great to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Making this tonight! In the post you mention that it starts with celery but I don’t see it in the ingredients or recipe instructions. Is it part of the recipe? Thanks!
Hey Allison,
So sorry for the confusion, there is not celery in this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I didn’t know what to make for dinner last night and I saw your IG story for this recipe. I happened to have everything on hand to make this soup so I gave it a try. It was delicious! My husband and I loved the kick from the cayenne and the dumplings are light and fluffy. I used my immersion blender to purée the soup.
Sounds amazing! Thank you so much for trying this Katie!! xTieghan
Just made this tonight and it was delicious!!!!! Perfect fall soup. Made a sub as I didn’t have enough sharp cheddar did half and half sharp and smoked.
Yum! I am really glad this turned out so well for you, Becky! Thank you! xTieghan