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)

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Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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.
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