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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Once cheese is melted you’re done!
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