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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.

overhead photo of One Pot Broccoli Cheddar and Dumplings

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.

prep photo of carrots cooking

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).

prep photo of broccoli simmering in soup

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.

overhead close up photo of One Pot Broccoli Cheddar and Dumplings

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!

side angled photo of One Pot Broccoli Cheddar and Dumplings

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! ? ?

overhead photo of One Pot Broccoli Cheddar and Dumplings

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.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.

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  • 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! 
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    1. Hey Sara,
      Totally, any combo of cheeses that you enjoy will work well for you here! I hope this recipe turns out well for you, please let me know if you give it a try! xT

    1. Hi Alice,
      The ads are set to not block the ingredient list or directions. Please let me know if I can help with anything! xx

  1. 5 stars
    Excellent recipe. I really enjoyed the Broccoli Cheddar and Dumplings Dish. I was not sure what to expect. I knew that I loved all of the ingredients, but I was not sure if it was going to work. It worked and then some. The taste was smooth not too much. I kept wanting to eat. I plan on making it again.

    1. Hey there,
      Wonderful! I love to hear that this recipe was a winner, thanks for trying it out! Have a great weekend:)

    1. Hi Amy,
      Thanks so much for trying this recipe, I am so glad it was a hit! Thanks for sharing your review!? xT

  2. 4 stars
    Very tasty! We are appalachian chicken and dumpling purists in our house but this was a welcome change up.

    1. Hi Angie,
      Happy Sunday!! Love to hear that you have enjoyed this recipe, thanks so much for making it!! xx

  3. 5 stars
    Best broccoli soup I’ve ever had. This has great flavor and I love that it’s slightly spicy! For my husband who has to have meat with every meal, I added thick cut bacon as a topping. He agreed that this is the best broccoli soup! I usually make 3 of your recipes each week. This is one of my favorites.

  4. 5 stars
    The soup was so delicious and easy to make. Sadly, my dumplings were a disaster, they never really got puffy and even though I tried cooking them for a bit longer, they were just lumps of dough that were not completely cooked. Had to throw out the dumplings and just eat the soup. Any ideas what went wrong?

    1. Hey Elaine,
      So sorry to hear this! Was there anything you may have adjusted in the recipe? Let me know! xTieghan

    1. Hi Hailey,
      Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan

  5. This turned out amazing! First time making dumpling… so yummy! Husband usually does not like soups but he loved this one! Thank you for sharing this recipe 🙂

    1. Hi McKenna,
      Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! Happy Holidays! xTieghan

  6. 5 stars
    You neeeed to make this! This was the best recipe that I have ever cooked in my life. The parmesan sage dumplings are sooo delicious. I personally added garlic in with the onion, did about a teaspoon each of the cayenne and nutmeg (instead of 1/4 tsp), and added some extra veggie broth because I felt like I needed it to cover the broccoli. If you are thinking about making this, just do itttt! I will be making this over and over again. It is so delicious and comforting.

    1. Hi Christina,
      Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan

  7. 5 stars
    We love this recipe – it’s a mainstay in our rotation. I’m freezing meals in prep for the arrival of my twins. How do uou recommend freezing this one? Will the dumplings be okay to freeze, or should I just freeze the dough separately and cook those after the thaw? Thanks!

    1. Hey Cheryl,
      Awesome!! Thanks a bunch for making this recipe, I am so glad to hear that it was enjoyed! I would freeze the dumplings separately. xTieghan

    1. Hey Lauren,
      Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan

        1. Hey Carrie,
          Yes, that would be okay to do. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  8. Hi! Do you think it would work to sub out a cup of beer for one of the cups of broth to make it a beer cheese broccoli soup? I’m making your homemade pretzels to go with this, and beer just seems right hahah!

    1. Hey Becki,
      Sure, I bet that would work well for you! I hope you enjoy this recipe, please let me know if you give it a try! xTieghan