Description
This Broccoli Cheddar Gnocchi Soup is a rich, creamy, and comforting dish that combines tender gnocchi with savory broccoli and sharp cheddar cheese. It’s perfect for a cozy meal any time of year, offering a delicious twist on classic broccoli cheddar soup by adding hearty potato gnocchi for extra texture and substance.
Ingredients
Scale
Soup Base
- 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
Vegetables & Cheese
- 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)
Pasta
- 16 ounces potato gnocchi
Instructions
- Sauté aromatics: Melt the butter in a 4-quart soup pot or Dutch oven over medium heat. Add the chopped onions and sauté until soft, about 5 minutes. Stir in the minced garlic along with a generous pinch of kosher salt and freshly ground black pepper for flavor.
- Create roux: Sprinkle the all-purpose flour over the softened onions and garlic, stirring constantly to form a paste. Let the raw flour cook off for 1-2 minutes to avoid a raw flour taste.
- Whisk in milk: Gradually add the whole milk in thirds, whisking thoroughly after each addition to ensure a smooth, thick béchamel base with no lumps.
- Add liquids and mustard: Stir in the low-sodium chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce. Increase heat to medium-high and bring the mixture to a gentle boil while whisking continuously; this will thin the broth initially but it will thicken as it cooks.
- Simmer vegetables: Add the shredded carrot and broccoli florets to the pot. Adjust heat to maintain an active simmer (not a rolling boil) and cook for 10 minutes, stirring frequently to prevent scorching.
- Cook gnocchi: Meanwhile, bring a medium pot of water to boil. Add the potato gnocchi and cook according to package instructions, usually about 3 minutes, until they float to the surface. Drain and set aside.
- Taste and adjust seasoning: Spoon out one piece of broccoli with some broth and taste to ensure the broccoli is tender and the flavors are balanced. Adjust salt and pepper as needed.
- Rest soup: Reduce heat to low and let the soup rest for several minutes until bubbling stops, allowing flavors to meld.
- Add cheese: Gradually incorporate the shredded cheddar cheese one handful at a time, stirring constantly until fully melted and the soup becomes thick, rich, and creamy.
- Finish with gnocchi: Gently stir the cooked gnocchi into the soup. Taste once more and adjust seasoning with salt and pepper if needed. Serve warm and enjoy.
Notes
- Broccoli Cheddar Gnocchi Soup perfectly blends classic broccoli cheese soup flavors with tender gnocchi, adding heartiness to this creamy comfort dish.
- Stir frequently when cooking with dairy to avoid scorching the bottom of the pot.
- You can substitute vegetable broth to make this recipe vegetarian-friendly.
- For a thicker soup, use less broth or add additional cheese.
- Serve with crusty bread or a side salad for a complete meal.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 420
- Sugar: 6g
- Sodium: 550mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 85mg
