Broccoli Cheddar Soup with Cheddar Thyme Dumplings

Broccoli Cheddar Soup with Cheddar Thyme Dumplings

Makes 6 – 8 servings

For The Soup

2 tablespoons olive oil 

3 tablespoons butter

2 leeks, green ends removed, cleaned, and diced 

2 large carrots, diced 

1 cup diced broccoli stalks 

2 garlic cloves, minced

1 tablespoon minced thyme leaves

1/4 cup all-purpose flour

2 large russet potatoes, peeled and diced 

4 cups broccoli florets, roughly chopped

3 ½ cups chicken stock, page XX

4 cups broccoli florets, roughly chopped

Zest of 1 lemon, grated on a microplane

1 cup heavy (whipping) cream, plus more for drizzling 

2 cups aged cheddar cheese, grated on a box grater (about 8 ounces) 

Sea salt and cracked black pepper 

For The Dumplings

1 cup all-purpose flour 

1 tablespoon baking powder

½ tablespoon chopped thyme leaves

½ tablespoon lemon zest, grated on a microplane 

½ cup grated cheddar cheese

¼ cup heavy (whipping) cream

Sea salt 

Heat a Dutch oven (or large stockpot) over medium heat, and add your olive oil and butter. When melted, add your leek, broccoli stalks, and carrot, season with a pinch of salt, and cook until softened, about 8 – 10 minutes. Add the thyme and garlic and cook for 1 minute, then stir in the flour, coating the veggies well, and cook until the flour is fragrant and slightly browned, about 1 – 2 minutes more. Add the potatoes, broccoli florets, stock, lemon zest, and a pinch of salt and pepper. Bring a boil then reduce the heat to medium-low and let the soup blip away until the broccoli and potatoes are cooked through, about 15 – 20 minutes. Stir in the cream and remove from the heat. Using a hand blender (or high-powered regular blender), pulse the soup until smooth. 

A handful or so at a time, stir the cheese into the soup until melted. Grab a spoon and taste, then adjust seasoning as necessary. 

Meanwhile, make your dumplings. 

In a medium bowl, combine your flour, baking powder, thyme, lemon zest, and cheddar, then season sea salt and mix well. While constantly stirring, gradually add about ¼ cup heavy cream and ½ – ⅓ cup of your soup to the flour mixture until the dough comes together. 

Place the soup back on the heat and bring to a simmer. Drop tablespoon-sized portions of your dumplings into the soup, then cover and cook for 7 minutes, or until the little dough balls are cooked through. 

Divide your soup into individual servings, then hit with a drizzle of olive oil and cream, and a crack of black pepper. Delicious!