Creamy Vegetable and Dumpling Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
Creamy soup filled with carrots, mushroom, corn, and dumplings. This Creamy Vegetable and Dumpling Soup is delicious and comforting, perfect for rainy days.
  • 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
  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.
Recipe by Cooking with a Wallflower at