Creamy Broccoli Cheese Soup With Homemade Dumplings
A comforting dish that combines creamy cheese and tender broccoli with homemade dumplings, perfect for chilly evenings.
Equipment
- Large Pot
- Mixing Bowl
- Immersion Blender
Ingredients
Vegetables
- 2 cups Broccoli florets Chopped into small pieces.
- 1 medium Onion Finely chopped.
- 3 cloves Garlic Minced.
Soup Base
- 4 cups Vegetable Broth
- 1 cup Heavy Cream
Cheese
- 2 cups Sharp Cheddar Cheese Shredded.
Dumplings
- 2 cups All-purpose Flour
- 1 tablespoon Baking Powder
- 4 tablespoons Unsalted Butter Melted.
- 1 cup Milk
Seasoning
- 1 teaspoon Salt Adjust to taste.
- 0.5 teaspoon Black Pepper Adjust to taste.
Optional Garnish
- Fresh Parsley For garnish.
- Additional Shredded Cheese For garnish.
Instructions
- 1. Rinse and chop the broccoli into small florets. Finely chop the onion and mince the garlic. Set aside.
- 2. In a large pot, heat 2 tablespoons of unsalted butter over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- 3. Add the minced garlic and sauté for an additional minute.
- 4. Pour in the vegetable broth and add the chopped broccoli. Bring to a gentle boil, then simmer for 10-15 minutes.
- 5. Use an immersion blender to puree the soup until smooth or leave it chunky as desired.
- 6. Stir in the heavy cream and shredded cheddar cheese until melted and creamy.
- 7. In a separate bowl, combine flour, baking powder, and a pinch of salt. Add melted butter and milk, stirring gently until just combined.
- 8. Drop spoonfuls of the dumpling mixture into the simmering soup. Cover and steam for about 15 minutes.
- 9. Check dumplings for doneness, season soup with salt and pepper to taste.
- 10. Serve hot, garnished with parsley or additional cheese.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop.