Broccoli & Cheddar Soup with Baked Dumplings

Broccoli cheddar baked soup Whoever invented soup was a genius. I hope they somehow monetized the whole idea for themselves because they deserve it. 

Do you know what soup is? It’s regular food, cooked until soft, then blended up (sometimes super smooth and sometimes left chunky). That’s it. They took good food and blended it up. Made it slurp-able. You can transport it in a thermos. It’s food they serve you as a course before other food at a restaurant. 

The whole thing is baffling really. And I am totally on board with it. I l-o-v-e soup.

Broccoli cheddar pot pieI am a bit partial to broccoli cheddar soup. I don’t know if I would go so far as to say it’s my favorite, but it’s definitely up there.

This is broccoli cheddar soup but with a bit of a twist. It’s got dumplings/biscuits baked into it. So it’s kind of a soup, pot pie hybrid thing.

And if you don’t like the idea of bread baked into your soup… dude. What’s wrong? What happened in your life that this doesn’t excite you? I mean, I guess we can still be friends but, like, I bake bread into soup and you’re apparently a food-hating monster, so I don’t know how good of a friendship it’s gonna be.

Overreacting? Me? Never.

Ingredients for broccoli cheddar bakeBroccoli & Cheddar Bake, serves 3-4

2 tablespoons butter
1/4 cup flour
1 small onion, finely chopped
3 broccoli florets, chopped
3 cloves garlic, minced
2 1/2 cups vegetable stock
2 cups shredded cheddar cheese (divided)
biscuit mix (I used Bisquick, which required I add water to the mix. Check yours for additional ingredients you may need.)
salt + pepper

First up, prep all your vegetables as prompted in the ingredients list. I generally like to do all my prep work at the same time before I start cooking. This ensures that I won’t be cutting up something super quickly, hurrying because something else is almost done cooking. That’s a good way to cut yourself unless you feel like you already have Iron Chef type knife skills. 

How to make a rouxIn a large sauce pan or pot, heat the butter over medium heat until melted. Add the onions, season with salt and pepper, and cook for a couple minutes until they begin to soften. Sprinkle in the flour and stir to form a thick paste. 

Pour in the first cup of stock and whisk until you’ve created a gravy-type consistency. Then add the broccoli, garlic, remaining stock and 1 cup of the cheese. Stir until well combined and the cheese begins to melt. If you want to use an immersion blender or food processor to puree the mix, do so at this point, or you can leave it chunky. Up to you.

Broccoli cheddar dumpling soupMix the biscuit mix according to the package directions; I added 1/2 cup cheese to my mix to make cheddar biscuits.

Pour the soup into a casserole pan, sprinkle on the remaining cheese, then drop the biscuit dough on top. Bake at 450°F for 15-18 minutes.

If you’d rather bake the biscuits separately and just serve them alongside the soup, you can. You can just use the soup recipe and ignore my advice about baking the biscuits on top. Whatever.

Broccoli cheddar baked soupThis makes an awesome winter dinner option. Try it. Bake the biscuits on top. Do it. xo. Didier

Credits // Author and Photography: Didier Li. Photos edited with .

Broccoli & Cheddar Soup with Baked Dumplings

Ingredients

  • 2 tablespoons butter
  • 1/4 cup flour
  • 1 small onion finely chopped
  • 3 broccoli florets chopped
  • 3 cloves garlic minced
  • 2 1/2 cups vegetable stock
  • 2 cups shredded cheddar cheese divided
  • biscuit mix I used Bisquick, which required I add water to the mix. Check yours for additional ingredients you may need.
  • salt + pepper

Instructions

  1. First up, prep all your vegetables as prompted in the ingredients list. I generally like to do all my prep work at the same time before I start cooking. This ensures that I won't be cutting up something super quickly, hurrying because something else is almost done cooking. That's a good way to cut yourself unless you feel like you already have Iron Chef type knife skills.
  2. In a large sauce pan or pot, heat the butter over medium heat until melted. Add the onions, season with salt and pepper, and cook for a couple minutes until they begin to soften. Sprinkle in the flour and stir to form a thick paste.
  3. Pour in the first cup of stock and whisk until you've created a gravy-type consistency. Then add the broccoli, garlic, remaining stock and 1 cup of the cheese. Stir until well combined and the cheese begins to melt. If you want to use an immersion blender or food processor to puree the mix, do so at this point, or you can leave it chunky. Up to you.
  4. Mix the biscuit mix according to the package directions; I added 1/2 cup cheese to my mix to make cheddar biscuits.
  5. Pour the soup into a casserole pan, sprinkle on the remaining cheese, then drop the biscuit dough on top. Bake at 450°F for 15-18 minutes.
  6. If you'd rather bake the biscuits separately and just serve them alongside the soup, you can. You can just use the soup recipe and ignore my advice about baking the biscuits on top.
  • I love this concept! I’ve only baked a dumping into my soup once, but it’s definitely the best way to have soup! And this looks fabulous!

  • Hey there! I wanted to let you know that I nominated you for the Sisterhood of the Bloggers Award! I really hope you’ll accept the challenge, I can’t wait to see your answers! Here is my post :

  • Oh my god it looks sooo tasty! I will get round to trying this x
    eleanor’s adventures // UK Fashion & Beauty Blog

  • Beautiful photos! I would have called this a cheddar bake soup and made my own bisquick mix (simply flour, baking powder and butter), but that’s just me.:)

  • That sounds like something I would like a lot. We don’t have biscuit mix in Germany, can you maybe explain a little what it is? thank you

  • You can make your own Bisquick mix. I found this online It’s just as good and no aluminum!
    •3 cups all-purpose flour
    •1/2 tablespoon salt
    •1 1/2 tablespoons baking powder
    •1/2 stick cold butter or shortening
    Measure flour, baking powder and salt into a sifter. Sift into a bowl.Cut in cold butter {or other fat} with a pastry cutter until evenly incorporated Store homemade Bisquick in the refrigerator for up to 4 months.

  • Hi Barbara,

    I thought the same thing, we don’t have this over in Holland either, so I looked it up:

    1 cup op flour
    1 1/2 teaspoon of baking powder (8 gram)
    1/4 teaspoon salt
    1 tablespoon shortening (dunno what that is either), oil or melted butter. (15 gram).

    Thanks for the great recipe Didier!
    Love from Holland

  • Yum!! This looks delicious! I am a HUGE fan of soup. Literally I could eat it all day everyday and be perfectly happy 🙂

    & yea if someone doesn’t like the bread on top of the soup…there’s something wrong.

  • Oh and I looked this up later: for the actual bisquits you add 40 ml. (1/3 cup) of fluid (milk or water) to the mix.
    Is that about right?

  • “Food-hating monster. Haha! This will definitely be made as soon as rain hits us in the PNW.

  • mmmmm!!! I need to try this soup. Actually I just fancy a soup for dinner tonight… I wish I could have this one.
    I love your blog. Is so inspiring 🙂 Since I am a beginner in this blogging world I really used your blogging tips and advises for the photos.
    Here I leave you my little space of internet.

  • Wow. This looks so incredibly good. I’m a college student but I think I’m still willing to try making this! Thanks so much 🙂

  • The dining hall at my college has this all the time, but this looks so much more delicious! -Audrey | Brunch at Audrey’s

  • Hey Didier! This sounds simply amazing!! If I didn’t use a biscuit mix, do you have a good recipe for me? I don’t think we can get ready made biscuit mix here in Switzerland like you guys do 😉 But I’d love to try this!!

  • Your food always looks amazing!!! Broccoli Cheddar soup is my absolute favorite….but I always make it with bread bowls and it is the best!!!

  • A delicious looking idea, but weird that you didn’t make the biscuits from scratch. I mean..a mix? As a former organic bakery owner I can tell you that it’s really important to teach people to make things from scratch. To teach people to know where their food comes from. Otherwise, this whole fast food/packaged mixes from China thing will always be around.

    It’s hard for me to understand what your food philosophy is? Are you an organic/locavore or more of a halfway supermarket Sandra Lee type?

    Anyway, the soup looks delicious, but I hope this isn’t a trend. Please don’t see this as trolling…I genuinely am trying to understand the marketing/logic behind advocating for a mix.

  • This looks so good – broccoli cheese soup is my favorite soup so this recipe is a must try! Thanks so much for sharing!

  • You’re so funny Didier, thanks for the recipe, will definitely try it with the biscuits ON TOP, okay? xx

  • This looks AMAZING. I am sure I can find a way to veganize it. I will have to see if Bisquick is vegan or not! If not… I wonder what I can use as a replacer? Any ideas, Didier?

    Thank you! xx

  • So I made this last night! It tasted good, but the biscuit mix I was using called for four cups of mix to one cup water, which ended up being way too much biscuit! Like almost no liquid was left because the biscuit had soaked so much up!
    So it might have been helpful in the recipe to give an approximation of how much biscuit should be added to the soup. =)

    Paulina

  • Shortening is hydrogenated vegetable oil which is a solid at room temperature. Its consistancy is similar to lard, but it is much much cheaper to produce. It is also pretty horrible for you.

  • I agree with everyone, this soup sounds delicious and easy! I will be making it soon! I have been following your blog for awhile now and I love all Beautiful Mess posts. Thank you so much.

  • Yummy! Broccoli & Cheese soup with Cheddar Biscuits is A-M-A-Z-I-N-G!!! I have never made it at home before (my boyfriend and son are not fans; they don’t know what they are missing), but I may have to invite some family over to have an excuse to make this. I love the idea of using the biscuits as dumplings. I love dumplings. They are so simple and eliminate an extra step. I’ve even cheated and used quartered Pillsbury Grands Biscuits from a can as dumplings in a pinch before. They still turned out perfectly. Love, love love.

  • I made this last night and it was so good! I used the Pillsbury biscuit mix instead. Everyone needs to bake the biscuits on top cuz it is just awesome!

  • I will definitely be trying this. Look blooming marvellous. Thanks for the share.
    Rosie x

  • I made this for dinner tonight and it came out quite bitter. Every recipe of yours that I have tried has become a regular meal for us. But this one didn’t turn out so great. Any suggestions of why it may have not turned out?

  • I made this tonight for dinner, it was amazing. I added some carrots too and the stems from the broccoli. Definitely keeping this recipe!

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