Cozy Veggie Dumpling Soup

So cozy yet vegetable packed this Veggie Dumpling Soup is the perfect family dinner! Packed with delicious veggies and topped with light and fluffy American dumplings, you will be making this one over and over!

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Veggie and Dumpling Soup

I have been making a version of this extremely cozy and comforting soup for my family for years. Usually with whatever veggies were left in the fridge that needed to be used up, the kids (and my husband) would get so excited for the fluffy cloud dumplings on top of their soup!

Well my family loved this meal so much I figured I should share it with everyone!

In my opinion it is the perfect vegetarian comfort food. Full of veggies, not overly heavy with the plump dumplings on top. Pretty much lightened up comfort food at its finest.

If it isn’t obvious this a a twist on classic chicken and dumplings, which yes is equally as good but why can’t the veggies get the focus?!

With this version I also did by best to keep this on the lighter end which means the soup is just broth based with no added milk or heavy creams. Don’t worry though the dumplings are still legit, I still wanted to make this cozy after all!

This is for sure one of those meals you could make every week during the winter and be pleased every time!

Ingredients

When you scroll down to the recipe card for the detailed ingredients you will see that I have separated the list into the ingredients for the soup and dumplings separate. This list might seem long at first but a lot of the things hopefully are items you already have at home like flour, baking powder, and olive oil.

• Onion – The base of this soup basically starts with a traditional mirepoix, which is diced onions, carrots, and celery. A classic soup starter.
• Carrots – For the carrots in a mirepoix (as well as the celery) most often they are diced smaller, in the recipe I chose to leave them a little chunkier in half circles. If you wish for a smaller diced veggies you can totally go for it!
• Celery – The third part of the mirepoix. As a side note often times you can find a mirepoix mix in the frozen veggie aisle, something to think about if you are short on prep time.
• Garlic – Now I didn’t want this dish overwhelmed with garlic but I wanted a touch so use 1 or 2 cloves of garlic freshly minced.
• Baby Potatoes – Potatoes work so perfect to help ‘bulk’ out the veggies in the soup. Baby potatoes work best because first off the are easier to prep by quickly cutting in half (no peeling!) and second they hold their shape and don’t dissolve into the soup. I found that I liked the red baby potatoes best but other colors will work just as well.
• Frozen Peas – And then the perfect pop of color! The frozen peas will get added after the bulk of the soup cooks right before the dumplings go in.
• Olive Oil – Olive oil at the base of the soup, if you would rather use butter for this part you totally can!
• Veggie OR Chicken Broth – So obviously if you are vegetarian you use veggie broth. BUT if you aren’t and want to use chicken broth it works great in this soup, I often have made this veggie dumpling soup in the past using my own homemade chicken broth.
• Salt – Salt for the dumplings, you will also want to taste your soup to see if additional salt needs to be added before you add the dumplings to the top.
• Dried Thyme – Thyme will go in both the dumplings and the soup. I found the thyme so cozy but you could add additional or other herbs if you wanted. Parsley, dill, or rosemary would all be amazing in this soup.
• All Purpose Flour – For the dumplings.
• Baking Powder – For the dumplings to rise.
• Unsalted Butter – Melted butter will be used to make these quick dumplings.
• Milk – And finally milk for the dumplings, I have used whole milk for the best flavor but any amount of fat should work.

For a complete detailed list of the ingredients continue towards the bottom of the page.

instructions

Add olive oil to large pot (with a lid) over medium high heat. Once hot add diced onion, carrots, and celery. Sauté about 5 minutes.

Add the minced garlic and cook 1 minute.

Add the potatoes, salt, thyme, and broth. Cover and bring to boil. Reduce heat to medium. Simmer covered 10 minutes.

Make dumplings while the soup simmers.

Combine the dry ingredients in a bowl and stir to mix. Add the milk and melted butter to the bowl overetop the dry ingredients, stir with spatula until just mixed. Don’t overmix. Divide dumpling dough into 15-16 even pieces.

Once the soup has finished it’s time simmering stir in the peas. Place dumplings spread out on top. Cover and cook 15 minutes with no peaking. Dumplings will be ready when a toothpick comes out clean.

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