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Broccoli Cheddar Gnocchi Soup Recipe

Broccoli Cheddar Gnocchi Soup Recipe

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If you’ve been craving something cozy and comforting but with a fun twist, I’ve got just the thing for you — my Broccoli Cheddar Gnocchi Soup Recipe. It’s this rich, creamy blend of classic broccoli cheddar soup vibes but made even better by tender little gnocchi that soak up all the cheesy goodness. I absolutely love how this turns out every time, and I can’t wait to share how you can make this on your own stove!

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Why You’ll Love This Recipe

  • Comforting Creamy Flavors: The perfect blend of sharp cheddar cheese and tender broccoli in a silky soup base that warms you up instantly.
  • Gnocchi Make It Special: Those soft pillow-like gnocchi soak up the broth beautifully—so different from your typical broccoli cheddar soup.
  • Simple Ingredients: All pantry staples and fresh produce combine to create a restaurant-quality bowl with minimal fuss.
  • Family-Friendly Meal: My family goes crazy for this, and it’s a great way to sneak in veggies without anyone complaining.
A wooden board with four groups of ingredients placed on a white marbled texture surface; starting from the left there is a pile of thin, orange carrot sticks, next to them is a large mound of fresh, green broccoli florets in the center, on the right side there are light yellow gnocchi pieces, and above the gnocchi is a mix of shredded yellow and white cheese. Photo taken with an iphone --ar 4:5 --v 7 this Recipe

Ingredients You’ll Need

I love that this Broccoli Cheddar Gnocchi Soup Recipe uses everyday ingredients that come together for maximum flavor and texture—you can find them easily, and they work so well as a team to create that silky, cheesy magic we all want.

  • Butter: The base for your aromatics and adds richness to the soup.
  • Onion: I like using white or a sweet onion for a gentle, slightly sweet flavor.
  • Garlic: Adds a nice depth to the broth without overpowering it.
  • Kosher Salt and Freshly Ground Black Pepper: Essential for seasoning and balancing flavors.
  • All-Purpose Flour: Thickens the soup—this is your secret weapon for a creamy, smooth texture.
  • Whole Milk: Creates the creamy base in combination with the flour.
  • Low-Sodium Chicken Broth: Keeps the soup flavorful yet not too salty.
  • Heavy Cream: For that indulgent richness that makes each spoonful so comforting.
  • Dijon Mustard: A little tang that lifts the flavors—don’t skip it!
  • Worcestershire Sauce: Adds a subtle umami kick I discovered after a few trials—it’s a game-changer.
  • Carrot: Adds natural sweetness and color; I like shredding it so it blends seamlessly.
  • Broccoli Florets: Tender but with a bit of bite—cut them bite-sized for easy eating.
  • Potato Gnocchi: These little dumplings soak up the soup and add a fun texture.
  • Sharp Cheddar Cheese: Melted into the broth for that signature cheesy punch; mixing in Monterey Jack works great for extra creaminess.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to tweak this Broccoli Cheddar Gnocchi Soup Recipe depending on the season or what’s in my fridge—feel free to customize it to fit your tastes or dietary needs! It’s pretty forgiving, so swapping things in and out can keep it fresh.

  • Vegetarian Version: Swap chicken broth for vegetable broth, and use your favorite vegetarian Worcestershire sauce or skip it altogether—still delicious!
  • Extra Veggies: Adding a handful of spinach or kale towards the end can up the nutrition and add a lovely pop of green.
  • Cheese Mix: I once tried a combo of sharp white cheddar and Gruyere, which gave it a slightly nutty twist my family loved.
  • Spicy Kick: Add a pinch of smoked paprika or cayenne to the sauté step for a subtle heat that balances the creaminess.

How to Make Broccoli Cheddar Gnocchi Soup Recipe

Step 1: Soften the aromatics in butter

Start by melting the butter in a large soup pot or Dutch oven over medium heat. Toss in the chopped onions and cook them gently about 5 minutes until they’re soft, translucent, and sweet. Adding minced garlic at this stage brings out that warm aroma—just be careful not to burn it. A big pinch of salt and black pepper now goes a long way to layering flavor.

Step 2: Make the roux and creamy base

Sprinkle the all-purpose flour over your softened onions and garlic. Stir continuously to create a thick paste (roux), which cooks off the raw flour taste in about 1-2 minutes. This step is key for a silky, lump-free soup. Then, slowly whisk in your milk a third of a cup at a time, waiting for each addition to completely blend in before adding more. This will thicken into a smooth béchamel base—that’s the heart of your creamy soup.

Step 3: Build layers with broth and seasonings

Now pour in the chicken broth and heavy cream, adding the Dijon mustard and Worcestershire sauce. Whisk everything thoroughly. At first, the soup may look thin and loose, but don’t worry—that’s all about to change! Bring the pot to a gentle boil over medium-high heat, stirring often to keep your dairy from scorching. This step wakes up all those flavors and starts thickening the soup just right.

Step 4: Add vegetables and simmer

Toss in your shredded carrot and bite-sized broccoli florets. Adjust the heat so the soup maintains a lively but gentle simmer. Let it cook for about 10 minutes, stirring occasionally. This softens the broccoli just perfectly—tender but not mushy. I always fish out a piece of broccoli with some broth for a quick taste test here to see if you need a pinch more salt or pepper.

Step 5: Cook and add the gnocchi

While the soup simmers, boil a separate pot of water for your potato gnocchi. Follow the package instructions—usually around 3 minutes or until they float to the surface. Drain and set aside. Once the soup stops bubbling, gradually stir in your shredded cheddar cheese handful by handful. It’s so satisfying to see the soup thicken and turn that gorgeous golden color as the cheese melts in.

Finally, add the cooked gnocchi to the soup and stir gently. Give everything a final taste to adjust salt and pepper, and you’re ready to serve!

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Pro Tips for Making Broccoli Cheddar Gnocchi Soup Recipe

  • Don’t Rush the Roux: Taking your time here prevents lumps and creates the velvety texture that makes this soup irresistible.
  • Stir Often: Dairy soups can scorch easily—keep stirring especially once you add the cream and cheese to keep everything smooth.
  • Taste as You Go: Adjust your salt and pepper gradually, especially after simmering the vegetables, to keep flavors balanced.
  • Cook Gnocchi Separately: Cooking them apart gives better control over texture so they don’t become mushy in the soup.

How to Serve Broccoli Cheddar Gnocchi Soup Recipe

A white bowl filled with creamy soup showing three main layers: a thick, light yellow base broth with small, soft potato or dumpling pieces, scattered small orange carrot bits, and green broccoli chunks mixed throughout. The soup looks rich with a smooth texture, slightly shiny from the cream. In the foreground, a woman's hand holds a toasted slice of crusty bread that is golden brown with spots of olive oil. The bread has a bubbly, airy texture and a dollop of the soup with broth and vegetable pieces resting on it. The background is a white marbled surface with a blurred cutting board and herbs. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of finishing this soup with a sprinkle of freshly chopped chives or green onions—not only do they add a pop of color, but their mild onion flavor contrasts beautifully with the creamy broth. A little extra shredded cheddar on top is always a winner, too. Sometimes I add a swirl of sour cream or a tiny drizzle of good olive oil for richness.

Side Dishes

We often pair this soup with a crusty baguette or garlic bread to soak up every last bit. A simple side salad with a bright vinaigrette also balances the richness nicely if you want a lighter meal. When I’m feeling indulgent, a cheesy garlic pull-apart bread is always the crowd-pleaser!

Creative Ways to Present

For a cozy dinner party, I like to serve this soup in small bread bowls—pretending you’re at your favorite bistro makes it feel special. Adding a sprinkle of crispy bacon or toasted pine nuts on top can elevate the texture and really wow your guests. If you’re serving kids, letting them add their own garnishes at the table makes dinner more interactive and fun.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely before storing it in airtight containers in the fridge. It keeps well for up to 3 days. Just note that the gnocchi tends to soak up more broth overnight, so the soup thickens—adding a splash of broth or milk when reheating brings it back to perfect consistency.

Freezing

Because of the dairy and gnocchi, freezing this soup isn’t my favorite option—it can change the texture, making the cheese separate and gnocchi a bit mushy. But if you want to freeze, do so before adding the cooked gnocchi, and add fresh gnocchi when reheating.

Reheating

Reheat gently over low heat on the stove, stirring frequently to keep the soup creamy and smooth. If it’s thickened too much, just add a splash of broth or milk. Adding a little fresh shredded cheese while warming makes it taste freshly made again!

FAQs

  1. Can I use frozen broccoli for the Broccoli Cheddar Gnocchi Soup Recipe?

    Absolutely! Frozen broccoli works well if fresh isn’t available. Just thaw it and squeeze out excess moisture before adding it to the soup. Keep in mind that frozen broccoli might cook a little faster, so adjust your simmer time accordingly to avoid mushy florets.

  2. Is it okay to substitute half-and-half for the heavy cream?

    You can use half-and-half, but the soup will be slightly less rich and creamy. If you opt for half-and-half, keep an eye on the soup’s thickness and add a bit more cheese to amp up the creaminess.

  3. Can I make the soup vegan or dairy-free?

    Yes! Use a vegetable broth and replace the butter with olive oil or vegan margarine. Swap milk and cream for unsweetened plant-based milks like cashew or oat milk. For the cheese, vegan cheddar-style shreds work well, but note the soup’s texture and flavor will be a bit different.

  4. What’s the best way to cook gnocchi for this soup?

    Cook gnocchi separately in boiling water until they float to the surface—usually about 3 minutes. This keeps them tender without turning mushy. Drain and add them in at the end of cooking the soup so they soak up flavor but maintain their shape.

Final Thoughts

This Broccoli Cheddar Gnocchi Soup Recipe holds a special place on my table because it’s like a warm hug in a bowl. Whether it’s a chilly weeknight or you just want something cheesy and satisfying, this soup delivers every time. I love sharing it with friends and family because it’s fairly simple but feels so indulgent and special. I hope you’ll give it a try soon—you might just find your new favorite comfort food!

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Broccoli Cheddar Gnocchi Soup Recipe

Broccoli Cheddar Gnocchi Soup Recipe

4.7 from 149 reviews
  • Author: Emily
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 min
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

This Broccoli Cheddar Gnocchi Soup is a rich, creamy, and comforting dish that combines tender potato gnocchi with a classic broccoli cheddar cheese soup base. Perfect for a cozy meal, it features a velvety béchamel with sharp cheddar cheese, fresh broccoli florets, shredded carrots, and flavorful aromatics simmered to perfection.

Ingredients

Scale

Soup Base

  • 4 tablespoons butter
  • 1 small white or sweet onion, chopped (or 1/2 of a medium)
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 2 1/2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 teaspoons prepared Dijon mustard
  • 1 teaspoon Worcestershire sauce

Vegetables

  • 1 large carrot, scrubbed and shredded
  • 3 cups raw broccoli florets, stems trimmed and florets cut to bite size

Main & Cheese

  • 16 ounces potato gnocchi
  • 8 ounces shredded sharp cheddar cheese (or mix with Monterey Jack for meltiness)

Instructions

  1. Sauté Aromatics: Melt the butter in a 4-quart soup pot or Dutch oven over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Stir in the minced garlic along with a big pinch of salt and freshly ground black pepper to bring out the flavors.
  2. Make Roux: Sprinkle the all-purpose flour over the aromatics and stir thoroughly to create a paste. Let the raw flour cook off for 1 to 2 minutes while stirring frequently so the flour doesn’t brown.
  3. Add Milk to Form Béchamel: Whisk in the whole milk gradually, about 1/3 cup at a time, ensuring each addition is fully incorporated before adding the next. This process creates a thick, lump-free béchamel base for the soup.
  4. Add Remaining Liquids and Seasoning: Stir in the chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce. Mix thoroughly using a whisk. Increase heat to medium-high and bring the soup to a gentle boil, stirring often to prevent scorching.
  5. Simmer Veggies: Add shredded carrot and broccoli florets to the soup. Adjust heat to maintain an active simmer, not a rolling boil, and cook for 10 minutes until the vegetables are tender. Stir frequently to keep ingredients from sticking.
  6. Cook Gnocchi Separately: While the soup simmers, bring a medium pot of water to a boil. Add the potato gnocchi and cook according to package instructions, generally about 3 minutes or until they float. Drain and set aside.
  7. Taste and Adjust: Spoon out a piece of broccoli with some broth and taste to check tenderness and seasoning. Add more salt and pepper if necessary for balanced flavor.
  8. Rest Soup: Reduce the heat to low and allow the soup to rest for several minutes until bubbling stops. This ensures even heat distribution and prevents curdling of dairy.
  9. Add Cheese: Gradually add the shredded cheddar cheese a handful at a time, stirring constantly. This will enrich the soup and create a smooth, creamy texture.
  10. Combine Gnocchi and Serve: Stir the cooked gnocchi gently into the soup. Taste once more, adjusting seasoning with salt and pepper if needed. Serve hot for a satisfying meal.

Notes

  • Broccoli Cheddar Gnocchi Soup beautifully blends classic broccoli cheese flavors with the comforting texture of gnocchi, making it a hearty meal for any season.
  • For a creamier texture, you can mix sharp cheddar with Monterey Jack or another melty cheese.
  • Stir frequently after adding dairy to prevent scorching at the bottom of the pot.
  • If you prefer a vegetarian version, substitute the chicken broth with vegetable broth.
  • Use fresh broccoli for best texture; frozen broccoli may result in a softer soup.

Nutrition

  • Serving Size: 1 bowl (approx. 1/4 of recipe)
  • Calories: 460
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 4g
  • Protein: 16g
  • Cholesterol: 85mg