This soup is not only delicious but incredibly simple to make. It’s a great way to use up fresh or frozen vegetables, and the homemade dumplings add a rustic, comforting touch. It’s vegetarian, can easily be made vegan, and is ideal for feeding a crowd or enjoying as leftovers throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Olive oil
Onion
Garlic
Carrots
Celery
Potatoes
Green beans
Peas
Corn
Vegetable broth
Milk or plant-based milk
Flour
Baking powder
Butter or plant-based butter
Fresh herbs (like parsley or thyme)
Salt and pepper
Directions
Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
Add chopped carrots, celery, and potatoes. Cook for 5-7 minutes until slightly softened.
Stir in green beans, peas, and corn. Pour in the vegetable broth and bring to a boil.
Reduce heat and simmer for about 15 minutes or until vegetables are tender.
Meanwhile, in a bowl, mix flour, baking powder, salt, and herbs. Cut in butter until crumbly, then add milk to form a soft dough.
Drop spoonfuls of the dumpling dough into the simmering soup. Cover and cook for 15 minutes, or until the dumplings are cooked through and fluffy.
Stir in milk to make the soup creamy and season with salt and pepper to taste.
Serve hot and garnish with extra herbs if desired.
Servings and timing
This recipe serves approximately 6 people. Preparation time is about 15 minutes, with a cooking time of 30 minutes, making it ready in around 45 minutes total.
Variations
Vegan version: Use plant-based milk and butter alternatives.
Add protein: Include cooked beans or lentils for an extra protein boost.
Spicy twist: Add a dash of chili flakes or hot sauce for heat.
Different vegetables: Swap in mushrooms, spinach, or squash based on what you have on hand.
Gluten-free option: Use a gluten-free flour blend for the dumplings.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the soup on the stovetop over medium heat, stirring occasionally. If the soup thickens too much, add a splash of broth or milk to loosen it. Dumplings may soften slightly upon reheating but will still be delicious.
FAQs
How do I know when the dumplings are cooked?
They should be firm and fluffy. Insert a toothpick—if it comes out clean, they’re done.
Can I use frozen vegetables?
Yes, frozen vegetables work great and can save time on prep.
Can I make this soup ahead of time?
Yes, but for the best dumpling texture, add them fresh when reheating.
Is this soup freezer-friendly?
It can be frozen, but the dumplings may become mushy when thawed. Freeze the soup without dumplings if possible.
Can I use store-bought biscuit dough?
Yes, it’s a convenient shortcut, though homemade dumplings offer better texture and flavor.
What herbs go best with this soup?
Parsley, thyme, and rosemary complement the creamy base beautifully.
Can I make the dumplings dairy-free?
Yes, use plant-based milk and vegan butter to make dairy-free dumplings.
What can I use instead of milk?
Any unsweetened plant-based milk such as almond, soy, or oat milk works well.
Why is my soup too thick?
It may reduce too much while simmering. Add extra broth or milk to thin it to your liking.
Can I double the recipe?
Absolutely. Just ensure your pot is large enough to accommodate the extra volume.
Conclusion
This One Pot Creamy Vegetable Dumpling Soup is everything you want in a cozy meal—warm, filling, and packed with flavor. Whether you’re cooking for your family or meal prepping for the week, it’s a simple and nourishing option that’s easy to customize. Give it a try and enjoy a bowl of homemade comfort
This One Pot Creamy Vegetable Dumpling Soup is a hearty, comforting meal packed with fresh vegetables and fluffy homemade dumplings in a creamy broth. Perfect for cozy nights and easy clean-up, it’s vegetarian, simple to prepare, and customizable to suit various diets.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
2 medium potatoes, diced
1 cup green beans, trimmed and chopped
1 cup peas (fresh or frozen)
1 cup corn (fresh or frozen)
6 cups vegetable broth
1 cup milk or plant-based milk
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 tbsp butter or plant-based butter
1/2 cup milk (for dumplings)
2 tbsp fresh herbs (such as parsley or thyme), chopped
Salt and pepper to taste
Instructions
Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until fragrant, about 3 minutes.
Add carrots, celery, and potatoes. Cook for 5-7 minutes until they begin to soften.
Stir in green beans, peas, and corn. Pour in the vegetable broth and bring to a boil.
Reduce heat and simmer for 15 minutes, or until vegetables are tender.
While the soup simmers, prepare the dumpling dough. In a bowl, combine flour, baking powder, salt, and herbs. Cut in the butter until crumbly, then add milk and stir to form a soft dough.
Drop spoonfuls of the dumpling dough into the simmering soup. Cover the pot and cook for 15 minutes, until dumplings are fluffy and cooked through.
Stir in milk to make the soup creamy. Season with salt and pepper to taste.
Serve hot, garnished with additional fresh herbs if desired.
Notes
For a vegan version, use plant-based milk and butter alternatives.Add cooked beans or lentils for extra protein.Frozen vegetables can be used to save time.Use a gluten-free flour blend for gluten-free dumplings.Reheat gently with a splash of milk or broth if soup thickens.
