Creamy Vegetable and Dumpling Soup

Creamy soup filled with carrots, mushroom, corn, and dumplings. This Creamy Vegetable and Dumpling Soup is delicious and comforting, perfect for rainy days.

Creamy Vegetable and Dumpling Soup | Cooking with a Wallflower

Happy Sunday!

Creamy Vegetable and Dumpling Soup | Cooking with a Wallflower

I’m actually on my way to New Orleans today. I’m super excited for vacation time. But I was a little stressed out when I discovered that our flight was canceled earlier this week. My sister and I had to frantically rebook our flights especially when we discovered that most flights leaving today were already fully booked. Luckily, there was one left. But it was soo early in the morning.

I really don’t love that we have to fly out at 5:50am. At least on the bright side, we’ll arrive in New Orleans earlier than planned, which means more time to explore. And you know, eat. First stop, beignets, of course. Did I tell you that I booked our Airbnb based on walking distance to Cafe du Monde? My food obsession knows no end. lol.

I thought we left the rain, but I guess not. Lol. Because it’s raining in SF and New Orleans. But that’s okay because for all of us who are dealing with the rain, that means it’s still soup season. And I absolutely love soup season.

Creamy Vegetable and Dumpling Soup | Cooking with a Wallflower

So if you’re looking for something warm and comforting to get you through cold rainy days. This creamy vegetable and dumpling soup is definitely what you need to try.

Creamy Vegetable and Dumpling Soup | Cooking with a Wallflower

Filled with vegetables and buttermilk dumpling, it’s creamy and oh so satisfying. Simple ingredients, easy to follow instructions, delicious comforting soup. I can eat this for daaaays.

Creamy Vegetable and Dumpling Soup | Cooking with a Wallflower

Don’t you just love that sometimes you don’t need much to turn something so simple into something so much more? The carrots, celery, and onions add depths of flavor to the soup. Only dried thyme, or fresh thyme, if you are lucky to have it on hand, and salt are added to season the soup.

Creamy Vegetable and Dumpling Soup | Cooking with a Wallflower

And even though these are the ingredients that I used for my soup, it doesn’t mean that you can’t add other veggies or other seasoning to take your soup to the next level.

Creamy Vegetable and Dumpling Soup | Cooking with a Wallflower

In a large pot, add olive oil over low to medium heat. Once the olive oil has warmed, add onions, celery, carrots, and garlic. Cook until they’ve softened and are aromatic.

Creamy Vegetable and Dumpling Soup | Cooking with a Wallflower

Add corn and mushrooms, and cook until softened.

Pour in the broth. Season with dried thyme and salt.

Creamy Vegetable and Dumpling Soup | Cooking with a Wallflower

Creamy Vegetable and Dumpling Soup | Cooking with a Wallflower

In a small bowl, add flour and a little bit of the milk. Whisk until the flour has dissolved. Slowly pour this flour mixture into the soup and stir to prevent clumping. The flour will help thicken the soup. Pour the rest of the milk into the soup.

 

In a medium sized bowl, whisk together flour, baking soda, and salt. Add the buttermilk and mix until combined. Scoop a tablespoon full of the dough and gently drop into the part of the soup that is bubbling. Continue until all the dough is used, about 8-10 dumplings. Allow the dumplings to cook for 2-3 minutes until cooked through.

Creamy Vegetable and Dumpling Soup | Cooking with a Wallflower

Creamy Vegetable and Dumpling Soup | Cooking with a Wallflower

Season with salt and pepper as needed.

Serve this creamy vegetable and dumpling soup warm.

Enjoy!

Creamy Vegetable and Dumpling Soup | Cooking with a Wallflower

Creamy Vegetable and Dumpling Soup
 
Prep time
Cook time
Total time
 
Creamy soup filled with carrots, mushroom, corn, and dumplings. This Creamy Vegetable and Dumpling Soup is delicious and comforting, perfect for rainy days.
Author:
Recipe type: Soup
Serves: 4-6 servings
Ingredients
  • 2 tablespoons olive oil
  • ½ medium onion, chopped
  • 2 ribs celery, chopped
  • 2 medium carrots, chopped
  • 1 cup corn
  • 1 cup sliced mushrooms
  • 3 cups vegetable or chicken broth
  • ½ teaspoon thyme
  • ½ teaspoon salt
  • 2½ teaspoons all purpose flour
  • ¾ cup whole milk
  • Salt and pepper to taste
Buttermilk Dumplings
  • ¾ cup all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup buttermilk
Directions:
  1. In a large pot, add olive oil over low to medium heat. Once the olive oil has warmed, add onions, celery, carrots, and garlic. Cook until they’ve softened and are aromatic.
  2. Add corn and mushrooms, and cook until softened.
  3. Pour in the broth. Season with dried thyme and salt.
  4. In a small bowl, add flour and a little bit of the milk. Whisk until the flour has dissolved. Slowly pour this flour mixture into the soup and stir to prevent clumping. The flour will help thicken the soup. Pour the rest of the milk into the soup.
  5. In a medium sized bowl, whisk together flour, baking soda, and salt. Add the buttermilk and mix until combined. Scoop a tablespoon full of the dough and gently drop into the part of the soup that is bubbling. Continue until all the dough is used, about 8-10 dumplings. Allow the dumplings to cook for 2-3 minutes until cooked through.
  6. Season with salt and pepper as needed.
  7. Serve this creamy vegetable and dumpling soup warm.

 

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