Creamy Vegetable Dumpling Soup

I don’t know what it is exactly… maybe it’s the way the steam rises all slow and curling from a big pot on the stove… or just the smell of garlic and onion softening in olive oil – either way, this creamy vegetable dumpling soup wraps itself around you like the coziest sweater. The first time I made it, I remember stirring it absentmindedly late on a foggy Tuesday, and by the time it was done, I had forgotten whatever small thing had been bothering me. It’s warm, soft-spoken food – the kind that fills your kitchen with quiet comfort, and your belly just enough to make you feel steady again.

Why You’ll Crave It

• Cloud-soft dumplings rise to the top, fluffy and pillowy, soaking up all that flavorful creaminess without ever getting soggy.
• The soup is rich, but not heavy – there’s something so grounded about the vegetables simmered slow in broth, then cloaked in cream.
• It’s simple, but not boring. The thyme and garlic give it layers that feel thoughtful but not fussy.
• Lovely for using whatever late-season veg you’ve got hanging around (honestly, I’ve done a carrot-and-celery version and it was still magical).
• Keeps beautifully and tastes even better the next day, which barely ever happens because there’s rarely any left…

The first time I made this for my niece, she asked if it was “soup from a cloud.” I’m still not over that.

What You’ll Need

• Vegetable broth: 4 cups – rich and golden if you can, preferably low-sodium so you can season as you like
• Heavy cream: 1 cup – brings the silkiness, no need to skimp here
• Olive oil: 2 tablespoons – just enough to coat the bottom of the pan, for sautéing things gently
• Carrot: 1 medium, diced small for faster softening
• Celery: 1 stalk, diced – adds that subtle herbal crunch
• Onion: 1 medium, finely chopped – the deep flavor starter
• Garlic: 2 cloves, minced, or more if you can never have too much
• Green beans: 1 cup, chopped into little bites
• Frozen peas: 1 cup – no need to thaw
• Fresh thyme: 1 teaspoon chopped, or more if you’re as thyme-happy as I am
• Salt: To taste – I usually start small, then finish big
• Black pepper: Freshly cracked, to taste – makes all the difference
• All-purpose flour: 2 cups – for the dumpling dough base
• Baking powder: 1 tablespoon – for a little rise
• Salt: 1 teaspoon – flavoring the dumplings themselves
• Milk: 1 cup – I use whole for extra richness
• Egg: 1 large, beaten – helps the dough hold its cloudlike shape
• Chopped parsley: ¼ cup – mostly for brightness, and a little earthiness in the dumplings

Easy How-To

Start with the Veg

Chop up your carrot, celery, and onion. Doesn’t have to be perfect – just fairly even so they cook together nicely. Heat the olive oil in a big pot, and sauté the onion until it softens and turns that gentle golden. Toss in your garlic, give it about 30 seconds – not more or it’ll go bitter.

Simmer & Soften

Add your carrots and celery next. Let them hang out in the heat for about 5–7 minutes, until they start to soften and smell like something you’d want to eat already. Stir now and then so nothing sticks too much. Add green beans and frozen peas in the last minute or two.

Add the Broth

Now pour in the broth. Bring it to a gentle boil. It doesn’t need to go wild – just enough to get everything mingling and open up the flavors. Turn it down to a simmer and let it burble quietly for about 10 minutes with the lid half-on, half-off like it’s peeking out.

Mix Up Your Dumplings

While the broth’s doing its thing, make your dumplings. Mix together the flour, baking powder, and salt in a bowl. In a little measuring jug or another bowl, whisk the milk with the egg. Stir the wet into the dry, add parsley, and don’t fuss over perfection. It should be thick and spoonable, not runny or dry.

Drop & Simmer

Once the soup’s simmered, drop in spoonfuls of the dumpling batter. I use a small cookie scoop or just a generous tablespoon. Try not to plop them in all at once – give them room to puff. Cover the pot. Let it simmer for 12–15 minutes without lifting the lid (I know it’s hard), until the dumplings puff up and float like little pale buoys.

Cream It All Together

Stir in the cream right at the end. Go slow… taste… adjust with a little more salt and pepper until it feels just right. The whole thing should look comforting – soft, creamy, speckled with green, and warm all the way through.

Serve & Feel Good

Ladle it into bowls, let the dumplings nestle right on top. Sprinkle with extra parsley if you’d like. Then pause for a slow spoonful and maybe just a little silence.

Good to Know

• Dumpling dough feeling sticky? Wet your spoon – it’ll help it slide right off.
• Forgot the thyme? A tiny dash of poultry seasoning or even a pinch of sage works oddly well too.
• If the soup thickens too much after sitting, splash in a bit of cream or broth when reheating… it’s very forgiving.

Serving Ideas

• Serve with thick slices of buttered grainy bread – the chewy kind with seeds that can sop up the broth.
• Pair with a crisp apple salad (think arugula, lemon vinaigrette, pecans) for brightness beside all the creaminess.
• Finish the meal with poached pears or just a steaming mug of dark tea with honey.

Top Tricks

• Let the dumplings simmer undisturbed – opening the lid too early can drop the temp and make them dense.
• Use the thickest cream you’ve got, especially if you’re serving this as dinner – it carries the whole soup beautifully.

Frequently Asked Questions

Can I freeze this soup?

Honestly… it’s not ideal. The dumplings tend to go mushy when frozen and thawed. Better to eat it fresh or within a couple days from the fridge.

Can I make it vegan?

Yes, definitely – use a rich plant-based cream (like cashew or oat) and swap the egg in the dumplings with a flax egg or just skip it and add a touch more milk. Just as lovely.

Why did my dumplings fall apart?

Usually it happens if the dough’s too runny or if you stir them after dropping. Be gentle, don’t move them around, and keep the lid closed until they’re set.

What’s the best broth to use?

Homemade if you can swing it – but otherwise, a low-sodium, good-quality vegetable broth (not too sweet, not too salty) gives the most control over flavor.

Can I use gluten-free flour?

Yes – use a 1:1 gluten-free blend with baking powder. They’ll be a little less fluffy, maybe a touch denser, but still delicious.