One Pot Creamy Vegetable Dumpling Soup
Fluffy drop dumplings bobbing in a creamy vegetable soup — one pot, no fuss, and the kind of dinner that makes a cold night feel like a hug.
In a nutshell: This authentic american one pot creamy vegetable dumpling soup comes together in just 50 mins using simple whole ingredients. The chef's secret: The trapped steam is what cooks them through — peeking drops the temperature and leaves. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
One pot creamy vegetable dumpling soup: fluffy dumplings in a rich vegetable broth with carrots, peas and herbs. A cosy one-pot dinner.
Key Equipment
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- Large Dutch oven or stockpot with lid
- Wooden spoon
- Mixing bowl
- Tablespoon
Chef's Pro-Tips
- Do not lift the lid while the dumplings steam: The trapped steam is what cooks them through — peeking drops the temperature and leaves gummy centres.
- Keep the soup at a gentle simmer, not a boil: A rolling boil breaks the dumplings apart and can make the cream sauce split.
- Mix the dough last and lightly: Overmixed dumpling dough turns dense — stir only until the flour disappears.
Ingredients
6
servings
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2 tbsp butter
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1 yellow onion, diced
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3 carrots, sliced into coins
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2 stalks celery, sliced
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3 cloves garlic, minced
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3 tbsp all-purpose flour
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6 cups vegetable broth, low-sodium
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1 cup heavy cream
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1 cup frozen peas
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1 cup frozen corn
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1 tsp dried thyme
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1 tsp kosher salt
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½ tsp black pepper
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1 ½ cups all-purpose flour, for the dumplings
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2 tsp baking powder
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¾ cup whole milk, for the dumplings
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3 tbsp butter, melted, for the dumplings
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2 tbsp fresh dill, chopped, plus more for serving
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Step-by-Step Instructions
Soften the Vegetables
Melt the butter in a large Dutch oven over medium heat. Cook the onion, carrots and celery for 6-8 minutes until softened, then stir in the garlic and cook 1 minute more.
Build the Creamy Broth
Sprinkle in the flour and stir for 1 minute. Pour in the vegetable broth, scraping up the browned bits, then stir in the cream, peas, corn, thyme, salt and pepper. Bring to a gentle simmer.
Mix the Dumpling Dough
Whisk the dumpling flour, baking powder and a pinch of salt in a bowl. Stir in the milk, melted butter and dill until just combined — a few lumps are fine, and overmixing makes tough dumplings.
Drop and Steam
Drop heaped tablespoons of dough into the simmering soup, spacing them apart. Cover and cook without lifting the lid for 15 minutes, until the dumplings are puffed and cooked through.
Serve
Ladle into bowls with a dumpling or two in each serving, scatter with extra dill, and serve with crusty bread for the creamy broth.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — stir in 2 cups of shredded rotisserie chicken with the peas and corn. It turns the soup into a chicken-and-dumplings style dinner with no extra steps.
Usually the lid was lifted during steaming, or the soup was not simmering steadily. Keep the lid on for the full 15 minutes over a gentle, constant simmer.
The soup base keeps 3 days in the fridge, but dumplings are best cooked fresh — they go soft and starchy if they sit in the broth overnight. Reheat the base, then drop fresh dumplings.
Freeze the soup base without dumplings for up to 3 months. Thaw, reheat, and drop fresh dumpling dough in when you are ready to serve.