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5.0 from 105 votes

Get the Recipe Creamy Vegetable Soup with Dumplings

Cozy up with a warm bowl of vegetable dumpling soup; it's easy to make in just 30 minutes, full of hearty veggies, and so comforting. You'll love combination of soft, fluffy, herb-filled dumplings and creamy veggie soup.

Prep Time
15 mins
Cook Time
15 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 fine sea salt
  • freshly ground black pepper a few turns, to taste
  • 1 Tablespoon dried parsley
  • 4 Tablespoons cold unsalted butter diced
  • ½ cup half and half
Soup
  • 4 Tablespoons unsalted butter
  • 1 cup yellow onion diced (1 medium)
  • 1 cup diced celery (2-ish stalks)
  • 1 cup leeks white and light part, sliced
  • 1 cup diced carrots (2-3 whole carrots)
  • ½ lb Yukon gold potatoes small half-inch dice (approx. 2 medium)
  • 4 garlic cloves minced
  • 3 Tablespoons all-purpose flour
  • 1 Tablespoon fresh Rosemary finely chopped
  • 1 Tablespoon fresh thyme finely chopped
  • 1 bay leaf
  • ¼ teaspoon ground nutmeg
  • 4 cups vegetable stock
  • 1 cup frozen peas
  • ½ cup half and half room temperature or lukewarm
  • 1 Tablespoon fresh parsley finely chopped

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition Information

Calories 555kcal (28%) Carbohydrates 62g (21%) Protein 11g (22%) Fat 31g (48%) Saturated Fat 19g (95%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 81mg (27%) Sodium 1488mg (62%) Potassium 766mg (22%) Fiber 7g (28%) Sugar 12g (24%) Vitamin A 7718IU (154%) Vitamin C 40mg (44%) Calcium 246mg (25%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

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.