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Creamy Broccoli Cheddar Soup topped with delicious dumplings… Almost like a bread bowl, this fun take on a traditional Creamy Broccoli Cheddar Soup is sure to satisfy you on those cold autumn and winter nights ahead.
Hello soup season!
There is nothing quite like a pot of simmering soup wafting through the house on a chilly evening to fill your heart and home with all the cozy goodness. When the nights are longer and the evenings colder, a good bowl of hearty soup is just good for the soul. Know what I mean?
Around here soup season is our favorite season by far. When the weather cools down, I always try to make at least one soup for dinner in our weekly dinner routine. Soup is just so easy, quick, and you can load it up with all the veggies you need to use up. Add some rustic bread for dipping, and you have the perfect cold weather meal. Or in this case just add some dumplings on top for a special twist!
These dumpling’s are cooked right on top of the simmering broth making it extra easy to have your ‘bread’ and eat it too. Seasoned with cozy ingredients like sage, parmesan and garlic, these dumpling’s accompany the creamy, cheesy goodness of the soup so well. Almost like a delicious soup bread bowl, minus the bowl.
Of course, if you want more of a low carb meal just omit the dumpling’s and you will still have an incredibly delicious soup all on its own. Who doesn’t love a good Cheddar Broccoli Soup?! I feel like its a staple in the soup world, and this is the best one yet!
I can’t wait to hear how this turns out for you! Subscribe below to receive all the latest recipes and more.
Happy soup season!
Kaylen
If you’re looking for more delicious soup recipes, check out another one of our favorites here: Spicy Tuscan Sausage and Bean Soup
If you make this, be sure to tag #butternutandsageblog on Instagram!
Recipe
Creamy Broccoli Cheddar Soup & Dumplings
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 onion, chopped
- 3 carrots, peeled and sliced
- 2 celery stalks, diced
- 4 cups fresh broccoli florets
- 7 cups chicken stock
- 1 cup heavy whipping cream
- 4 cups grated cheddar cheese
- 1 teaspoon garlic powder (or to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- salt and pepper, to taste
Dumplings:
- 1 ½ cups all purpose flour
- 1 cup buttermilk
- 2 teaspoons baking powder
- ½ cup grated parmesan cheese
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon dried sage
Instructions
- In a large pot, heat the olive oil and butter together over medium high heat. Add the diced onion. Cook for 5 minutes until the onion becomes soft. Next, add the diced carrots and celery. Season with dried thyme and sage. and garlic powder. Allow to cook for an additional 5 minutes.
- Into the pot, pour the chicken broth and the broccoli florets. Bring to a boil and allow the broccoli to cook for 15 minutes, until tender. Season with salt and pepper to taste. Using an immersion blender, puree half of the soup leaving some chunks of broccoli throughout.
- For the dumplings, in a medium bowl, whisk together the flour, baking powder, parmesan salt, garlic powder and dried sage.
- While the soup is boiling, drop 1 heaping tablespoon of the dumpling mixture into the soup, about 6-8 dumplings at a time. They may sink initially, but will rise as they cook. Cook the dumplings for about 10 minutes. Using a slotted spoon set the dumplings aside and repeat with any remaining dumpling batter. When the dumplings are done, add the heavy cream and cheddar cheese. Season to taste. Serve the soup with dumplings on top. Enjoy!
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