Name: Broccoli Cheddar Gnocchi Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 4 tablespoons butter; 1 small white or sweet onion, chopped (or 1/2 of a medium onion); 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; 1 large carrot, scrubbed and shredded; 3 cups raw broccoli florets, stems trimmed and cut to bite size; 8 ounces shredded sharp cheddar cheese (or a mix of sharp cheddar and melty cheese like Monterey Jack); 16 ounces potato gnocchi

If you’re craving that cozy, cheesy comfort in a bowl, then you *have* to try this Broccoli Cheddar Gnocchi Soup Recipe. It’s like the lovechild of a classic broccoli cheddar soup and pillowy gnocchi, all swirled together in a rich, creamy broth that just makes you want to curl up and savor every spoonful. I absolutely love how this turns out—it’s not only hearty and satisfying, but the gnocchi adds a fun, tender texture that makes it extra special. Stick with me, and I’ll share everything you need to make it happen perfectly in your kitchen!

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Why You’ll Love This Recipe

Creamy and Comforting: The combination of sharp cheddar and heavy cream creates a rich soup that warms you from the inside out.
Easy Weeknight Meal: Ready in under an hour with simple ingredients you probably already have in your pantry.
Fun Texture Twist: Potato gnocchi adds a chewy, pillowy element that’s a delightful change from traditional broccoli cheddar soup.
Family Favorite: My family goes crazy for this one, making it a guaranteed hit at the dinner table.

The image shows a wooden cutting board placed on a white marbled surface, filled with four different food items arranged in separate sections. Starting from the left, there is a pile of thin, orange shredded carrots, followed by a large heap of green broccoli florets taking up the center of the board. On the right side of the broccoli, there is a small pile of mixed shredded yellow and white cheese. At the bottom right corner of the board and slightly spilling over, there are smooth, pale yellow gnocchi. The overall colors are earthy and natural, with the textures ranging from finely shredded to soft and chunky. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient plays its part to make this Broccoli Cheddar Gnocchi Soup Recipe rich, flavorful, and creamy. I keep my eyes peeled for fresh broccoli and quality sharp cheddar – it really makes all the difference!

Butter: Essential for sautéeing the aromatics and creating a silky base for the soup.
White or sweet onion: Adds natural sweetness to balance the sharpness of the cheese.
Garlic: Just a couple cloves bring in that warm, savory depth.
Kosher salt and freshly ground black pepper: Simple but vital for bringing out the flavors perfectly.
All-purpose flour: Used to thicken the soup into a luscious béchamel-like base without lumps.
Whole milk: Adds creaminess while keeping the texture smooth and light.
Low-sodium chicken broth: The soup’s savory backbone, low sodium lets you control the saltiness precisely.
Heavy cream: The secret to that indulgent, creamy finish.
Dijon mustard: A hint of tang that brightens the cheese flavor and adds complexity.
Worcestershire sauce: A little umami magic that deepens the savory notes.
Carrot: Provides natural sweetness and color to the soup.
Broccoli florets: Fresh and crisp, cut into bite-size pieces for perfect tender bites.
Potato gnocchi: Your fun twist here – I recommend fresh or store-bought from a quality brand.
Shredded sharp cheddar cheese: The star of the show, melting into creamy cheesy goodness.

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 love making this Broccoli Cheddar Gnocchi Soup Recipe my own sometimes. It’s so easy to tweak, so don’t be shy about swapping ingredients based on what you have or prefer!

Vegetarian Version: Use vegetable broth instead of chicken broth; it still tastes amazing and hearty.
Cheese Mix: I sometimes blend sharp cheddar with Monterey Jack or Gouda for a different cheese profile.
Veggie Boost: Try adding cauliflower florets or spinach for extra greens.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to amp up the heat.

How to Make Broccoli Cheddar Gnocchi Soup Recipe

Step 1: Sauté Your Aromatics to Build Flavor

Melt your butter over medium heat in a large soup pot or Dutch oven. Toss in the chopped onion and cook until it’s soft and translucent—usually about 5 minutes—so it sweetens up nicely. Then, add your minced garlic with a generous pinch of salt and pepper. Stir everything together, and you’ll get those amazing aromatics that start this soup off just right.

Step 2: Make Your Roux and Slowly Add Milk

Sprinkle the flour evenly over your softened onions and garlic, stirring to form a smooth paste. Let that cook for a minute or two to get rid of the raw flour taste. Then, whisk in the milk in thirds, making sure each addition is fully incorporated before adding more. The key here is to avoid lumps and get a thick, creamy base that feels like liquid velvet. Patience pays off!

Step 3: Add Broth, Mustard, and Simmer Your Veggies

Next, pour in the chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce, whisking until everything combines smoothly. Crank up the heat a little to bring it to a gentle boil. Keep in mind, the broth will look thin and watery now, but don’t worry—it’ll thicken as the soup simmers with your shredded carrots and broccoli florets added in. Keep stirring regularly so the dairy doesn’t scorch on the bottom. Your patience now will be rewarded with perfect texture!

Step 4: Cook Gnocchi Separately and Finish the Soup

While your veggies simmer, bring a pot of salted water to a boil and cook the gnocchi according to package directions—typically about 3 minutes until they float to the surface. Drain and set aside. Once your broccoli is tender and the soup has thickened to a cozy consistency, reduce heat to low and stop the bubbling. Now slowly add your shredded sharp cheddar a handful at a time, stirring constantly until that cheese melts into melty goodness. Finally, fold the gnocchi gently into the soup, taste, and season with salt and pepper to your liking.

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Pro Tips for Making Broccoli Cheddar Gnocchi Soup Recipe

Slow and Steady with Roux: Always cook your flour in butter well before adding milk to avoid a raw flour taste.
Whisk as You Go: Gradually adding milk and whisking prevents lumps and gives you a silky béchamel base.
Keep Stirring: Dairy soups scorch easily, so stir frequently especially after adding cream and cheese.
Taste Early and Often: Check your seasoning before and after adding cheese to keep flavors balanced.

How to Serve Broccoli Cheddar Gnocchi Soup Recipe

A white bowl filled with thick, creamy soup showing several small, soft gnocchi pieces in a pale yellow sauce mixed with green broccoli bits and small orange carrot shreds, creating a textured and colorful surface; in the foreground, a woman's hand holds a toasted slice of bread with a golden-brown crust and air pockets, topped with a scoop of the creamy soup with visible vegetables, and a blurred background with another toasted bread slice on a wooden board resting on a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish off my bowls of this soup with a sprinkle of extra cheddar, maybe a pinch of crispy bacon bits if I’m feeling decadent, and a few fresh chives or parsley for that pop of color and freshness. It just takes it over the top and adds a lovely texture contrast!

Side Dishes

For sides, I often pair this soup with crusty garlic bread or a warm baguette to soak up that amazing broth. A light green salad with a lemon vinaigrette also balances the richness beautifully and adds some crunch to the meal.

Creative Ways to Present

For special occasions, I like serving this soup in mini bread bowls—super cute and totally Instagram-worthy! Or ladle it into colorful bowls and top with a drizzle of warm olive oil and a sprinkle of toasted pine nuts for a fancy rustic vibe.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I cool the soup completely before transferring it to an airtight container and refrigerating for up to 3 days. The broccoli stays tender but not mushy, and the flavors actually meld together more overnight!

Freezing

One thing I learned is that cream-based soups can be tricky to freeze without texture changes, but with this recipe, freezing works if you skip adding the gnocchi before freezing. Freeze the soup base in a freezer-safe container for up to 2 months.

Reheating

To reheat, warm the soup gently over medium-low heat, stirring frequently. If frozen, thaw overnight in the fridge. Add the cooked gnocchi fresh when reheating to keep that perfect tender texture.

FAQs

Can I make Broccoli Cheddar Gnocchi Soup Recipe vegetarian?

Absolutely! Just swap out the chicken broth for a good-quality vegetable broth, and you’re good to go. The soup will still be rich, creamy, and satisfying without losing any flavor.
What kind of cheese works best in this soup?

Sharp cheddar is the classic choice and gives the soup its signature tangy flavor. You can also mix in Monterey Jack or Gouda for a smoother, creamier melt. Just make sure to use freshly shredded cheese for better melting.
Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works in a pinch—just add it a bit earlier in the cooking so it has time to soften fully. Keep an eye on the texture so it doesn’t become mushy.
How can I prevent the soup from becoming grainy after adding cheese?

Adding cheese gradually over low heat and stirring constantly helps the cheese melt smoothly without separating. Avoid boiling once the cheese is in, as that can cause curdling.
Can I make this soup gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry to thicken the soup. Also, check your store-bought gnocchi to ensure it’s gluten-free or make your own from gluten-free potatoes.

Final Thoughts

This Broccoli Cheddar Gnocchi Soup Recipe quickly became one of my kitchen go-tos whenever I want something that’s both comforting and a little special. It’s surprisingly easy to make but delivers serious flavor and that warm, cheesy hug we all crave. I hope you give it a whirl because it really is one of those recipes that brings people to the table and keeps them asking for more. Trust me, your family and friends will love it as much as mine do!