Garden Vegetable Soup with Herb Dumplings

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A soothing, herb-infused soup featuring seasonal garden vegetables and fluffy herb dumplings, evoking the timeless charm of English countryside cooking. This english-inspired soups (vegetarian) ready in about 60 minutes pairs Butter, medium Onion, medium Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 35 min Serves 4 English cuisine 250 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add 1 diced medium onion, 2 diced medium carrots, 2 diced celery stalks, and 2 diced medium potatoes, cooking for 5 minutes until vegetables begin to soften.
  2. Step 2: Add 1 cup trimmed green beans and 2 sliced leeks (white parts only) to the pot, cooking for 3 minutes. Stir in 4 cups chicken broth, 1 tbsp chopped dill, and 1 tsp chopped thyme, then bring to a gentle simmer.
  3. Step 3: In a small bowl, whisk 1/4 cup flour, 1/2 tsp baking powder, and 1 beaten egg until smooth. Drop 1 tablespoon portions of the batter onto the simmering soup, spacing them evenly.
  4. Step 4: Cover the pot and simmer for 15 minutes, or until dumplings are cooked through and fluffy. Stir in 1/2 cup heavy cream and cook for 2 more minutes until heated through.
  5. Step 5: Season with salt and black pepper to taste and garnish with 1 tbsp chopped chives before serving.

Frequently asked questions

How long does Garden Vegetable Soup with Herb Dumplings take to make?

Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garden Vegetable Soup with Herb Dumplings?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep butter from drying out.

Can I substitute ingredients in Garden Vegetable Soup with Herb Dumplings?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garden Vegetable Soup with Herb Dumplings for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Garden Vegetable Soup with Herb Dumplings vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes