Thick Creamy Upside Down Veggie and Dumpling Soup Super
Cozy up with a bowl of *Thick Creamy Upside Down Veggie and Dumpling Soup Super*, a rich and velvety masterpiece brimming with garden-fresh vegetables, pillowy dumplings, and a luxurious creamy broth. This comforting soup features a medley of diced carrots, celery, zucchini, and potatoes sautéed to perfection, then simmered in a fragrant blend of thyme, rosemary, and garlic-infused vegetable broth. The "upside-down" twist comes from tender dumplings cooked right in the soup, soaking up all the hearty flavors. Finished with a splash of heavy cream for indulgence and garnished with a sprinkle of parsley, this recipe offers the ultimate crowd-pleasing combination of warmth and texture. Perfect for chilly days or family dinners, it's a one-pot wonder that's as satisfying to prepare as it is to savor. Keywords: creamy soup recipe, vegetable dumpling soup, one-pot comfort food, hearty veggie soup, easy homemade dumplings.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 3 medium celery stalks, diced
- 4 large garlic cloves, minced
- 1 large potato, peeled and diced
- 1 medium zucchini, diced
- 6 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 teaspoons baking powder
- 1 cup all-purpose flour (for dumplings)
- 0.5 cup whole milk
- 2 tablespoons unsalted butter (for dumplings, melted)
- 0.25 teaspoons salt (for dumplings)
- 1 tablespoon chopped fresh parsley (for dumplings, optional)
Instructions
In a large soup pot, heat the butter and olive oil over medium heat until the butter melts.
Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced potato and zucchini, and stir well.
Sprinkle in the all-purpose flour, stirring constantly for 1-2 minutes, to coat the vegetables.
Pour in the vegetable broth, stirring to combine, and bring to a gentle boil.
Add the dried thyme, dried rosemary, salt, and black pepper. Stir well, reduce the heat to low, and simmer for 20-25 minutes, or until the potatoes are tender.
While the soup simmers, prepare the dumplings. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Add the milk, melted butter, and parsley (if using), and stir until a soft dough forms. Do not overmix.
Gently drop spoonfuls of dumpling dough (about 1 tablespoon each) into the simmering soup. Make sure they are evenly spaced apart.
Cover the pot with a tight-fitting lid and let the dumplings cook for 15 minutes. The dumplings will cook in the broth and absorb its flavors.
Stir in the heavy cream to the soup base, making sure not to disturb the dumplings. Simmer for an additional 2-3 minutes to heat through.
Carefully ladle the soup and dumplings into serving bowls.
Garnish with freshly chopped parsley for a pop of color and freshness.
Serve hot and enjoy your thick, creamy upside-down veggie and dumpling soup super!
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 1389 mg | 60% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 8.3 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 108 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 943 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
