One Pot broccoli cheddar dumplin’ soup

I had originally gotten this recipe from Half Baked Harvest, but added my own spin on it after cooking it a few times and making it more custom for what my family likes. What I actually mean by that, is that I never have buttermilk and made a sub, and that we don’t like some of the seasonings and just changed things. I make this a few times a month during fall and winter, it’s easy and everyone likes it. I always get questions asking for the recipe on my Instagram stories, so it was due for a post.


  • 2 tbsp olive oil
  • 2 tbsp salted butter
  • 1/2 sweet onion, chopped
  • 3 carrots, chopped
  • 3 tbsp dried thyme
  • 7 cups low sodium vegetable broth
  • 3 cups of fresh broccoli florets, frozen works too
  • 2 bay leaves
  • 1/2 cup whole milk
  • 1/4 tsp cayenne pepper
  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1 cup buttermilk, I use the sub of whole milk and white vinegar
  • 1/4 cup grated parmigiano
  • 2 cups shredded sharp cheddar cheese
  • 1 tbsp rosemary


  1. Heat olive oil and butter in a large dutch oven or soup pot over medium heat. Add chopped onion and cook 3 mins. Add the chopped carrots and thyme, cook for 5-10 mins and season with salt and pepper.
  2. Pour in the broth and add the broccoli, bay leaves, and cayenne. Bring to a boil over high heat. Cover and cook for 15 minutes, allowing the broccoli to become tender.
  3. While the broccoli is cooking, make the dumplings. In a large mixing bowl, add the flour and baking powder and whisk together. Add the parmigiano, rosemary, and buttermilk sub. To make the buttermilk sub, pour 1 cup of whole milk into a bowl with 1 tbsp of white vinegar and stir. Let stand for 5 mins and pour your buttermilk sub in. Mix until all ingredients are combined and a dough is formed.
  4. Remove bay leaves from soup. Use a strainer spoon to get the broccoli, carrot, onion chunks into a blender. Blend and return to the soup pot. Stir and bring soup to a boil over high heat.
  5. Begin dropping heaping spoonfuls of dumpling dough into the soup pot. Gently stir and allow to cook for 10 minutes. I end up getting all of them in here, but you can do a few at a time.
  6. Hold dumplings to one side with spoon and add the cheddar cheese and milk. Stir and melt cheese into soup. Season with salt and pepper as needed.
  7. Once cheese is melted you’re done!

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