5 from 105 votes
Creamy Vegetable Soup with Dumplings
Creamy Vegetable Soup with Dumplings offers a hearty combination of sautéed vegetables and tender potato in a flavorful stock thickened slightly and enriched with herbs and cream. Soft, steamed dumplings provide a comforting texture contrast, making this a filling and warming dish.
Prep Time
15 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
servings
Calories:
555 kcal
Course:
Soup
Cuisine:
American
Ingredients
Dumplings
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt fine sea salt
- black pepper a few turns, to taste, freshly ground
- 1 Tablespoon parsley dried
- 4 Tablespoons butter diced, cold unsalted
- ½ cup half and half
Soup
- 4 Tablespoons butter unsalted
- 1 cup yellow onion diced (1 medium)
- 1 cup celery 2-ish stalks, diced
- 1 cup leek white and light part, sliced
- 1 cup carrot 2-3 whole carrots, diced
- ½ lb potato small half-inch dice (approx. 2 medium, Yukon gold variety
- 4 garlic minced, cloves
- 3 Tablespoons all-purpose flour
- 1 Tablespoon rosemary finely chopped, fresh
- 1 Tablespoon thyme finely chopped, fresh
- 1 bay leaf
- ¼ teaspoon ground nutmeg
- 4 cups vegetable stock
- 1 cup peas frozen
- ½ cup half and half room temperature or lukewarm
- 1 Tablespoon parsley finely chopped, fresh
Instructions
- Dumplings: In a medium mixing bowl, stir together the flour, baking powder, salt, pepper, and dried parsley until combined. Cut in diced cold butter using a dough blender, fork, or your hands, until a small pea-sized mixture forms. Gently stir in the half-and-half until just combined. Set aside.
- Soup: In a large stockpot, melt butter over medium heat. Add onion, celery, leek, and carrot, and saute for 3-4 minutes. Add diced potato and cook for 3-4 additional minutes. Add garlic, sauteeing for 1 minute, then stir in the flour, rosemary, and thyme, cooking for 1-2 minutes continuously stirring so the flour doesn’t burn.
- Add bay leaf and nutmeg, then stir in vegetable stock until completely combined. Bring the soup to a simmer, then drop approximately 2-3 tablespoons worth of dumpling dough evenly around the soup. Cover and reduce heat, so the soup is at a simmer. Keep the lid closed at least for 10 minutes before peeking, so the dumplings can steam.
- The dumplings should cook for about 15 minutes, depending on their size (if bigger, you'll need a few more minutes, if smaller, a few minutes less). You can remove a dumpling and look at the inside texture; it should have some air bubbles and a drop biscuit-like consistency. If gummy, give it a few more minutes.
- Remove the bay leaf, then stir in the frozen peas and warm half-and-half, heating until the peas are warmed through. Add parsley. Be sure to taste test for salt levels, too! Serve, and enjoy. Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Cup of Yum
Nutrition Information
Calories
555kcal
(28%)
Carbohydrates
62g
(21%)
Protein
11g
(22%)
Fat
31g
(48%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
81mg
(27%)
Sodium
1488mg
(62%)
Potassium
766mg
(16%)
Fiber
7g
(28%)
Sugar
12g
(24%)
Vitamin A
7718IU
(154%)
Vitamin C
40mg
(44%)
Calcium
246mg
(25%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 555
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 62g | 21% |
| Protein | 11g | 22% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 1488mg | 62% |
| Potassium | 766mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 7718IU | 154% |
| Vitamin C | 40mg | 44% |
| Calcium | 246mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.