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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!
Looks amazing! Could I do this with gluten free all purpose flour or would it not turn out? Thank you!
Hi Tieghan! This looks SO GOOD. Do you think I could make this with gluten free all purpose flour – would it work or do you think the gluten is needed? Thank you!!
Hey Melissa,
I would recommend using Cup4cup GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
THIS RECIPE IS EVERYTHING!! Unbelievably creamy, so smooth and warm and delightful! I am wondering the best way to store the dumplings, in the soup or in a separate container?
Thank you for this tasty recipe!!
Hey Shelby,
Thanks so much for giving the recipe a try! I would store the dumplings separately. Please let me know if you have any other questions! xTieghan
Do you think the recipe would still work just as well if I used oat/ almond milk instead of whole?
Hey Kimberly,
Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! This looks amazing! Is it possible to have this soup left over? Will the dumplings keep well in the fridge for a couple of days? Thank you! 🙂
Hey Emma,
You could totally have leftovers, I would just store the dumplings separately. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you use dried herbs instead of fresh herbs?
Hey Brooke,
Yes totally fine to do! I hope you love the recipe, please let me know if I can help in any other way! xTieghan
I love this recipe! I’ve made it twice in two weeks, and I do have to say that the first time I made it, I didn’t reserve enough liquids in the pot when transferring to blend, so making the dumplings were challenging with such thick soup, but it still came out absolutely delicious. The second time I made it though, it was perfect (I also used closer to 8 cups of vegetable broth)!
I am really glad this recipe turned out so well for you, Brittany! Thank you so much!! xTieghan
This is really delicious!
Thank you Madeline! xTieghan
MAKE THIS. It is amazing! Just the right amount of spices, veggies, and cheese. I subbed out carrots and added in squash (hubs won’t eat carrots) and it was so creamy and delicious. One piece of advice when cooking this delicious meal…MAKE DOUBLE THE DUMPLINGS! You won’t regret it. My hubby and I were fighting over the last one (I won b/c I cooked dinner). Another HBH winner! 🙂
I am so happy you loved this one, Emily! Thank you! xTieghan
I made this tonight for my family and it was delicious (just like all your recipes!)!
Thank you Michelle! xTieghan
So delicious! Made with cauliflower instead of broccoli trying to use up what we had before the hurricane. So delicious! Ultimate comfort food.
Thank you so much Sarah! I am really glad this turned out so well for you! xTieghan
I just made this and it’s to die for. I texted everyone I know to make it… RIGHT NOW. It’s perfect comfort food. I will definitely be making this again.
Thank you Sierra! I am so happy you enjoyed this one! xTieghan
FANTASTIC! Made it exactly according to recipe. Love the hint of cayenne. Not too spicy, even for my little kids. The dumplings were a hit. I made a double batch for 7 people and none of it went to waste. We ate it for lunch the very next day.
I am so happy to hear that, Savannah! Thank you! xTieghan
Delish! I used dry herbs as I was too lazy to go to the store. Turned out great. Super easy to make, great as leftovers as well.
I am so happy this turned out so well for you! Thank you! xTieghan
Hi there – can heavy cream be substituted for whole milk? Thanks!
Hey Olivia,
Yes totally fine to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan