Dumpling Soup with Homemade Dumplings (One Pot)
This Dumpling Soup is made with easy homemade dumplings dropped directly into a herbed vegetable broth with roasted broccoli and chili flakes. Entirely vegan, one pot, and ready in 35 minutes - no frozen dumplings needed.
Table of contents
Most dumpling soup recipes call for a bag of frozen dumplings and a pot of broth. This one makes the dumplings from scratch - and it is genuinely not harder. The dough comes together in five minutes from flour, baking powder, plant milk, and olive oil, rolled into a ball and dropped by the tablespoon directly into the simmering soup. They puff up as they cook, turning soft and pillowy inside with a slightly chewy exterior - exactly what a good dumpling should be.
The broth is seasoned with dried dill and chives, finished with chili flakes for a gentle kick, and the broccoli is roasted separately while the soup cooks - a small extra step that makes a significant difference to both the flavour and texture. Roasted broccoli holds its shape in the bowl and adds a nutty, slightly caramelised depth that steamed broccoli simply cannot match.
This is budget food at its best. A handful of pantry ingredients, one pot, 35 minutes - and a result that genuinely impresses.
Why make dumplings from scratch?
Store-bought frozen dumplings are convenient, but they come with a filling - usually vegetables, tofu, or meat - that determines the flavour of the whole soup. Homemade drop dumplings are different: they are essentially flavoured dough cooked directly in the broth, absorbing the herbed stock as they cook and becoming part of the soup rather than floating in it.
The technique is also far simpler than it sounds. This is not folded or crimped dumpling dough - it is a drop dumpling, meaning you mix the dough, form it into a loose ball, and drop tablespoon-sized pieces directly into the simmering soup. No shaping, no rolling, no special equipment.
Why this recipe works
Homemade dumplings in 5 minutes. The dough is four ingredients - flour, baking powder, plant milk, olive oil - mixed in a single bowl. No yeast, no resting time, no kneading. It is one of the most forgiving doughs you will ever make.
Roasted broccoli instead of steamed. This is the step that sets this recipe apart. Roasting the broccoli in the oven while the soup cooks on the stovetop adds a nutty depth and a satisfying texture that holding up in the broth. Steamed broccoli goes soft and bland in soup - roasted broccoli stays vibrant.
A herbed broth that actually tastes of something. Dried dill and chives cooked directly into the vegetable broth give it a distinctive savoury character. Most plain vegetable broth soups taste thin - the herbs fix that.
Genuinely budget-friendly. Flour, baking powder, plant milk, olive oil, vegetable broth, broccoli, onion, garlic, carrot. These are all inexpensive staples. This is one of the most affordable meals on this blog.
What ingredients make this Dumpling Soup Recipe
Flour - all-purpose flour is correct for this recipe. If using self-rising flour, omit the baking powder entirely - self-rising flour already contains a leavening agent and adding more will make the dumplings too dense.
Plant milk - oat milk produces the softest dumplings. Soy milk also works well. Avoid strongly flavoured milks like coconut milk, which will affect the broth.
Chili flakes - these add a gentle background heat rather than spiciness. Reduce to ¼ teaspoon or omit entirely for a mild soup suitable for children or heat-sensitive palates.
Broth - a good quality vegetable broth makes a significant difference to the final flavour. If your broth is thin or bland, add an extra teaspoon of soy sauce or a small amount of nutritional yeast to deepen it.
How to make Dumpling Soup
Step 1 - Roast the broccoli. Preheat the oven to 200°C / 400°F. Toss the broccoli florets with olive oil, salt, and pepper and spread in a single layer on a baking tray. Roast for 20-25 minutes until the edges are golden and slightly crisp. Set aside until serving.
Step 2 - Make the dumpling dough. In a medium bowl combine flour, baking powder, plant milk, olive oil, and a pinch of salt and pepper. Mix with a spatula until a sticky dough forms. Do not overmix - a few lumps are fine. Form loosely into a ball, cover with a clean towel, and set aside.
Step 3 - Start the soup. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, garlic, and carrots and cook for 4-5 minutes until softened. Add the vegetable broth, dried dill, dried chives, and chili flakes. Bring to a gentle simmer.
Step 4 - Add the dumplings. Using a tablespoon, scoop portions of the dough - approximately 1 inch each - and drop them directly into the simmering soup. Do not stir after adding the dumplings. Cover the pot with a lid and cook for 12-15 minutes. The dumplings are done when they have puffed up and a skewer inserted into the centre comes out clean.
Step 5 - Finish and serve. Season the soup with salt and pepper. Ladle into bowls, add the roasted broccoli florets on top, and finish with fresh parsley.
How to make the homemade dumplings
The dough comes together in under 5 minutes and requires no special technique. The key points:
- All dumplings should be the same size so they cook at the same rate - a tablespoon measure is the most reliable tool
- Mix until just combined - overmixing develops the gluten and makes the dumplings tough
- The dough should be sticky, not smooth - this is correct
- Drop the dumplings into simmering, not boiling, broth - a rolling boil can break them apart
- Do not stir after adding the dumplings - they need to set undisturbed for the first few minutes
- Keep the lid on while they cook - the steam helps them cook through evenly
Tips for perfect dumplings
Size consistency matters. Dumplings that are too large will be undercooked in the centre; too small and they will dissolve into the broth. A level tablespoon of dough per dumpling is the reliable standard.
Do not lift the lid. The dumplings cook partly through steam. Lifting the lid releases the steam and can leave the tops undercooked while the bottoms are done.
Test before serving. Insert a skewer or toothpick into the centre of the largest dumpling. If it comes out with wet dough attached, cover and cook for 2-3 minutes more.
Use them as biscuits. The dumpling dough can also be baked separately at 200°C / 400°F for 15 minutes to make simple drop biscuits. Serve alongside soups, stews, or curries.
Serving suggestions for Dumpling Soup
This soup is complete as served but works well with:
- Crusty bread - for dipping into the herbed broth
- A squeeze of lemon - brightens the broth considerably
- Vegan sour cream - a small dollop stirred into the bowl adds richness
- Extra chili flakes - served at the table for those who want more heat
- Green onion - sliced thinly and scattered over the top alongside the parsley
Storage and freezing
Refrigerator: Store in an airtight container for up to 4 days. The dumplings will absorb broth as they sit and become softer - this is normal. Add an extra splash of vegetable broth when reheating.
Freezer: Allow to cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. The dumplings will be softer after thawing but still flavourful. Thaw overnight in the fridge and reheat gently on the stovetop.
Note on freezing dumplings separately: If you want to preserve the dumpling texture, freeze the broth and dumplings separately. Make a fresh batch of dumplings when reheating - the dough takes 5 minutes and the result will be noticeably better.
Frequently asked questions
Yes, but omit the baking powder entirely. Self-rising flour already contains a leavening agent - adding more baking powder will make the dumplings too dense and slightly bitter. Use the same quantity of self-rising flour as all-purpose.
You can, but the recipe becomes a different dish. Frozen dumplings have their own filling and flavour which will dominate the broth. If using frozen dumplings, skip the dumpling dough entirely and add them directly to the simmering broth in step 4. Reduce the cooking time to whatever the package instructs - usually 4-6 minutes.
Two likely causes. First: the broth was boiling too vigorously when the dumplings were added. Drop dumplings need a gentle simmer, not a rolling boil. Second: the dumplings were stirred after being added. Once in the pot, leave them completely undisturbed until cooked through.
Yes. Celery, parsnip, courgette, frozen peas, and green beans all work well. Add harder vegetables (celery, parsnip) with the onion and carrot in step 3. Add softer vegetables (frozen peas, courgette) in the final 5 minutes of cooking.
Yes. Thyme, rosemary, and sage are all good alternatives or additions to the dill and chives. Sage in particular gives the soup a more autumnal, earthy character that works very well with the dumplings.
Yes, with one adjustment - reduce or omit the chili flakes. The rest of the recipe is mild, simple, and consistently popular with children according to reader comments.
The dumplings cannot be made with standard gluten-free flour blends without significant texture changes - gluten-free dumplings tend to be dense and gummy. A chickpea flour blend sometimes works better. The broth itself is naturally gluten free.
Yes - dropped directly into any simmering soup, stew, or casserole. They work particularly well in the Vegetarian White Chili on this blog. They can also be baked at 200°C / 400°F for 15 minutes to make simple drop biscuits.
More recipes you'll love
- 15 Easy Vegan One Pot Meals
- Vegetarian White Chili
- Chicken and Dumplings
- Sweet Potato Curry
- Coconut Curry Noodle Soup
- Lentil Curry
For remakes of this easy Dumpling Soup recipe, tag me on Instagram or Facebook.
Enjoy, Florian.
Dumpling Soup with Homemade Dumplings (Vegan, One Pot)
Easy vegan dumpling soup made with homemade drop dumplings, roasted broccoli, and a herbed vegetable broth. Budget-friendly, one pot, and ready in 35 minutes. No frozen dumplings needed.
Ingredients
- 1 cup broccoli
- 3 medium carrots, diced
- ½ cup onions, diced
- 6 cups vegetable broth
- 7 tablespoons olive oil, divided
- ½ teaspoon dried dill
- ¼ teaspoon chili flakes
- ½ teaspoon dried chives
- 3 cloves garlic, pressed
- 1 cup flour
- ½ teasppon baking powder (see notes)
- ½ cup oat milk
- 2 tablespoon parsley for garnish
- salt, pepper taste
Instructions
- In a medium bowl combine flour, baking powder, oat milk, 4 tablespoons olive oil, and a pinch of salt and pepper. Mix with a spatula until a sticky dough forms — do not overmix, a few lumps are completely fine. The dough should be sticky and rough, not smooth. Form loosely into a ball, cover the bowl with a clean kitchen towel, and set aside while you prepare the soup.
- Preheat the oven to 210°C / 410°F. In a small bowl toss the broccoli florets with 1 tablespoon olive oil and a pinch of salt and pepper until evenly coated. Spread in a single layer on a baking sheet — don't crowd them or they will steam rather than roast. Bake for 20–25 minutes until the edges are golden and slightly crisp. Set aside until serving.
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onions, garlic, and carrots and cook for 4–5 minutes, stirring occasionally, until the onion is translucent and the carrots have begun to soften. The garlic should be fragrant but not browned.
- Add the vegetable broth, dried dill, dried chives, and chili flakes. Stir to combine and bring to a gentle simmer — not a rolling boil. A vigorous boil will break the dumplings apart when added.
- Using a tablespoon, scoop portions of the dough — approximately 1 inch each — and drop them one at a time directly into the simmering broth. Work quickly but don't rush. Once all the dumplings are in, do not stir. Cover the pot with a lid and cook for 12–15 minutes undisturbed. The steam inside the pot is what cooks the tops of the dumplings — lifting the lid releases it. The dumplings are ready when they have puffed up visibly and a skewer inserted into the centre of the largest one comes out clean with no wet dough attached.
- Season with salt and pepper to taste. Ladle into bowls, add the roasted broccoli florets on top, and scatter fresh parsley over each bowl. Serve immediately.
Notes
- Self-rising flour: If using self-rising flour, omit the baking powder entirely. Self-rising flour already contains a leavening agent — adding more will make the dumplings dense and slightly bitter.
- Dumpling texture: The dough should be sticky and rough, not smooth. This is correct. Overmixing develops the gluten and makes the dumplings tough rather than pillowy.
- Dumpling size: Keep all dumplings the same size — a level tablespoon is the most reliable guide. Uneven sizes mean some will be overcooked while others are still raw in the centre.
- Heat level: The recipe as written produces a mildly spiced broth. For a completely mild soup suitable for children, reduce the chili flakes to ¼ teaspoon or omit entirely. For more heat, increase to ½ teaspoon or add a pinch of cayenne.
- Herb variations: Thyme, rosemary, and sage all work well in place of or alongside the dill and chives. Sage gives the soup a particularly good autumnal character.
Broth depth: If your vegetable broth is thin or bland, stir in 1 teaspoon of soy sauce or a tablespoon of nutritional yeast before adding the dumplings. This adds umami depth without changing the character of the soup. - Refrigerator: Stores well in an airtight container for up to 4 days. The dumplings will absorb broth as they sit and become softer — add a splash of broth when reheating on the stovetop.
- Freezer: Cool completely before freezing in a freezer-safe container for up to 3 months. For best dumpling texture, freeze the broth and dumplings separately and make a fresh batch of dumplings when reheating — the dough takes 5 minutes.
- Make ahead: The broth can be made a day ahead and refrigerated. Make the dumpling dough fresh just before cooking — it does not store well once mixed.
Nutrition Information:
Yield: 6 Serving Size: 1.5 cupsAmount Per Serving: Calories: 269Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 831mgCarbohydrates: 27gFiber: 3gSugar: 2gProtein: 4g
Made this a couple days ago and it turned out very good. We added a few air fried chicken breast strips to this and everyone loved it!
Thanks for the great feedback, Weldom! Don't forget leaving a star rating with your review. Thanks so much.