Description
This One Pot Broccoli Cheddar and Dumplings recipe is a comforting, hearty meal perfect for cozy dinners. Tender broccoli florets simmer in a creamy cheddar cheese soup, topped with fluffy homemade dumplings that cook right in the pot. It’s a convenient, all-in-one dish that combines rich flavors and satisfying textures, ideal for vegetarians seeking a warm, flavorful main course.
Ingredients
Scale
Soup Base
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 3 cups fresh broccoli florets, chopped small
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
Dumplings
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoons melted butter
For Garnish (optional)
- Chopped fresh parsley
Instructions
- Sauté Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds to release its aroma.
- Cook Broccoli & Seasonings: Add the chopped broccoli florets, salt, pepper, dried thyme, and smoked paprika to the pot. Cook for 2–3 minutes, stirring frequently to combine flavors and slightly soften the broccoli.
- Add Flour: Sprinkle in 1/4 cup all-purpose flour and stir until the vegetables are coated evenly. Continue cooking for another 1–2 minutes to cook off the raw flour taste.
- Add Broth & Simmer: Slowly pour in the 4 cups of vegetable broth while stirring continuously to avoid lumps. Bring the mixture to a simmer and cook for 8–10 minutes until the broccoli is tender throughout.
- Incorporate Cream & Cheese: Stir in the heavy cream and shredded sharp cheddar cheese until the cheese has melted fully and the soup is smooth and creamy.
- Prepare Dumpling Dough: In a separate bowl, whisk together 1 cup flour, baking powder, and 1/4 teaspoon salt. Add the milk and melted butter, stirring just until combined—being careful not to overmix to keep dumplings light and fluffy.
- Add Dumplings & Cook: Drop tablespoon-sized scoops of the dumpling dough evenly into the simmering soup. Cover the pot with a lid and allow it to simmer gently for 15 minutes without lifting the lid, so the dumplings cook properly and rise.
- Finish & Serve: After 15 minutes, remove the lid and check that dumplings are cooked through by ensuring they are fluffy and firm. Stir gently to combine. Garnish with chopped fresh parsley if desired, then serve warm.
Notes
- Frozen broccoli can be used instead of fresh—just thaw and chop before adding to the soup.
- For a lighter version, substitute heavy cream with whole milk or half-and-half.
