Creamy Vegetable Dumpling Soup

If you’re looking for a cozy and satisfying meal that combines the best of creamy soup with tender dumplings, you’ve found it! This Creamy Vegetable Dumpling Soup is the ultimate comfort food, perfect for chilly days or when you need a hearty, flavorful meal. It’s rich, creamy, and packed with fresh vegetables and soft dumplings that melt in your mouth.

Imagine a steaming bowl of soup filled with vibrant vegetables and tender, fluffy dumplings floating in a luscious, creamy broth. This soup is not only comforting but also incredibly nourishing, offering a perfect balance of flavors and textures that will leave you feeling satisfied and warm.

This Creamy Vegetable Dumpling Soup is ideal for family dinners or as a special treat on a chilly day. It’s easy to make and perfect for batch cooking, so you can enjoy delicious, homemade soup anytime.

Resume of the Recipe: Creamy Vegetable Dumpling Soup is a hearty and comforting dish featuring a rich, creamy broth filled with fresh vegetables and tender dumplings. This easy-to-make soup is perfect for warming up on a cold day or enjoying a comforting meal any time.

Exciting Story: I discovered this Creamy Vegetable Dumpling Soup recipe on a particularly chilly day when I was craving something warm and satisfying. As I prepared the soup, the aroma of the creamy broth and fresh vegetables filled my kitchen, instantly lifting my spirits. The dumplings added the perfect touch of comfort, making each spoonful a delightful experience. Since then, this soup has become a favorite in my household, especially during the colder months when we crave a hearty, warming meal.

Why This Creamy Vegetable Dumpling Soup?

• Rich and Creamy Broth: The soup features a luscious, creamy broth that’s both comforting and flavorful.
• Tender Dumplings: Soft and fluffy dumplings are the perfect addition to the creamy soup, making it extra satisfying.
• Packed with Vegetables: A variety of fresh vegetables add both nutrition and flavor, making this soup a wholesome choice.

How to Make Creamy Vegetable Dumpling Soup:

 

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the minced garlic, sliced carrots, and celery to the pot. Cook for an additional 5 minutes, or until the vegetables start to soften.
3. Stir in the frozen peas, vegetable broth, and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
4. While the soup is simmering, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, salt, and pepper. Add the milk, melted butter, and chopped parsley, and mix until just combined.
5. Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot and cook for 10-12 minutes, or until the dumplings are cooked through and fluffy.
6. Stir in the heavy cream and season the soup with salt and pepper to taste. Cook for an additional 5 minutes, or until heated through.
7. Serve the soup hot, garnished with extra parsley if desired.

Tips:

• Make sure not to overcrowd the pot with dumplings; they need space to cook properly.
• For a thicker soup, reduce the amount of broth or increase the amount of flour in the dumpling batter.

Substitutions and Variations:

• Vegetable Choices: Feel free to use any vegetables you have on hand, such as potatoes, corn, or green beans.
• Dumpling Additions: Add cheese or herbs to the dumpling batter for extra flavor.

Make a Healthier Version:

• Lighten the Soup: Use half-and-half or a lower-fat milk in place of heavy cream.
• Lower Sodium: Opt for a low-sodium vegetable broth to reduce the sodium content.

Closing: And there you have it! Creamy Vegetable Dumpling Soup is a hearty and comforting dish that’s perfect for any time you need a bit of warmth and satisfaction. Its rich flavor and tender dumplings are sure to make it a favorite. Let us know how your soup turns out, and don’t forget to check out more of our delicious recipes!

Frequently Asked Questions:

1. Can I use chicken broth instead of vegetable broth?
   • Yes, you can use chicken broth if you prefer, though it will alter the flavor slightly.
2. Can I make this soup ahead of time?
   • Yes, the soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before serving.
3. Can I freeze this soup?
   • Yes, you can freeze the soup without the dumplings. Add the dumplings fresh when reheating.
4. What if I don’t have heavy cream?
   • You can substitute with half-and-half or whole milk for a lighter version, though the soup may be less creamy.
5. Can I use pre-made dumplings?
   • Yes, you can use store-bought dumplings, though homemade dumplings add a special touch.
6. How can I make this soup vegetarian?
   • Ensure all ingredients, including the broth and dumplings, are vegetarian. Use a vegetable-based broth and vegetarian dumplings.
7. What can I serve with this soup?
   • This soup pairs well with crusty bread, a simple salad, or even a sandwich.
8. Can I add protein to this soup?
   • Yes, cooked chicken or tofu can be added for extra protein.
9. How do I store leftovers?
   • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the dumplings.
10. Can I use frozen vegetables?
    • Yes, frozen vegetables can be used in place of fresh ones. Adjust cooking time as needed.

Creamy Vegetable Dumpling Soup

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Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• For the Soup:

• 2 tablespoons 2 olive oil

• 1 1 onion, diced

• 2 cloves 2 garlic, minced

• 3 3 carrots, sliced

• 2 2 celery stalks, sliced

• 1 cup 1 frozen peas

• 4 cups 4 vegetable broth

• 1 cup 1 heavy cream

• 1 teaspoon 1 dried thyme

• Salt and pepper, to taste

• For the Dumplings:

• 1 cup 1 all-purpose flour

• 1 teaspoon 1 baking powder

• 1/2 teaspoon 1/2 salt

• 1/2 teaspoon 1/2 black pepper

• 1/2 cup 1/2 milk

• 1/4 cup 1/4 melted butter

• 1/4 cup 1/4 chopped fresh parsley (optional)

Directions

• In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
• Add the minced garlic, sliced carrots, and celery to the pot. Cook for an additional 5 minutes, or until the vegetables start to soften.
• Stir in the frozen peas, vegetable broth, and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
• While the soup is simmering, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, salt, and pepper. Add the milk, melted butter, and chopped parsley, and mix until just combined.
• Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot and cook for 10-12 minutes, or until the dumplings are cooked through and fluffy.
• Stir in the heavy cream and season the soup with salt and pepper to taste. Cook for an additional 5 minutes, or until heated through.
• Serve the soup hot, garnished with extra parsley if desired.

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