Nothing beats the cozy hug of a warm bowl filled with creamy, cheesy goodness – that’s exactly why this Broccoli Cheddar Gnocchi Soup Recipe has become a personal favorite. It’s rich, comforting, and full of hearty nuggets that make every spoonful feel like a mini celebration.

A white bowl filled with creamy soup showing soft, pale-yellow gnocchi spread evenly on the surface, mixed with small pieces of green broccoli and thin orange carrot strips throughout the thick light cream broth. The bowl is placed on a white marbled surface, with small sprigs of fresh green herbs scattered around it. Near the top left corner, a wooden board holds slices of toasted bread with golden crusts. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Broccoli Cheddar Gnocchi Soup Recipe
Top Tip
How to Serve Broccoli Cheddar Gnocchi Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Cheddar Gnocchi Soup Recipe

Why You'll Love This Recipe

I can’t tell you how many times this Broccoli Cheddar Gnocchi Soup Recipe has saved me on chilly nights. It’s wildly flavorful, surprisingly easy to whip up, and every element—from the tender gnocchi to the sharp cheddar punch—works perfectly together to create comfort food magic.

Simple, wholesome ingredients: No fancy pantry required—just basics that come alive when combined thoughtfully.
Perfectly creamy texture: The cheese and cream balance without feeling heavy or cloying.
Gnocchi is the star: Those pillowy potato bites soak up the soup’s richness like little flavor sponges.
Quick weeknight winner: Ready in under an hour, it makes an impressive yet cozy meal.

A large white pot filled with a creamy thick soup colored pale yellow with small pieces of green broccoli and tiny thin orange carrot strips scattered evenly throughout. There are soft white potato chunks in the soup that add texture. A black spoon is lifting some of the soup, showing the thick creamy mix holding the vegetables and potato pieces together. The pot is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe feels classic, but there’s a reason every ingredient earns its spot. When you combine butter, onion, and garlic, you build the soul of the soup. Then the creamy cheese and the smokiness from Worcestershire sauce add layers of depth. Tip: Fresh shredded cheese melts smoother than pre-shredded versions.

Flat lay of a small white ceramic bowl of butter cubes, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of whole milk, a small white ceramic bowl of low-sodium chicken broth, a small white ceramic bowl of heavy cream, a small white ceramic bowl of Dijon mustard, a small white ceramic bowl of Worcestershire sauce, one small white onion roughly chopped, two cloves of garlic peeled, one large fresh carrot shredded, a pile of fresh broccoli florets trimmed and cut into bite size pieces, a mound of uncooked potato gnocchi, a small heap of shredded sharp cheddar cheese, two whole brown eggs, all arranged symmetrically and naturally fresh, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: The base fat that helps build flavor and gives a silky mouthfeel.
White or sweet onion: Sauteed slowly, it adds subtle sweetness and complexity.
Garlic: A punch of savory aroma that wakes the whole pot up.
All-purpose flour: Creates that fabulous roux that thickens your soup.
Whole milk: Makes the sauce creamy but still light enough to enjoy.
Low-sodium chicken broth: Provides seasoning without overwhelming saltiness.
Heavy cream: Adds richness and a smooth finish to the soup.
Dijon mustard: A sneaky ingredient that brightens flavors with subtle tang.
Worcestershire sauce: Brings umami depth without tasting “meaty.”
Carrot: Adds natural sweetness and a little crunch contrast.
Broccoli florets: The hearty veggie star that adds color, nutrition, and texture.
Potato gnocchi: Soft, pillowy bites that soak up all that creamy, cheesy flavor.
Sharp cheddar cheese: Offers that signature tangy cheese flavor and richness—freshly shredded for best melting.

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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.

Make It Your Way

What I love most about this Broccoli Cheddar Gnocchi Soup Recipe is how flexible it is. I’ve played around with spices, swapped gnocchi for other pasta, even added crushed red pepper for a bit of heat—all delicious! You get to make it your own.

Vegetarian variation: Use veggie broth instead of chicken broth and maybe a dash of smoked paprika for a smoky twist.
Cheese swap: Mixing sharp cheddar with a milder melting cheese like Monterey Jack creates a wonderfully gooey texture.
Seasonal tweak: Swap broccoli for kale or spinach when you want a different green or to use what’s on hand.

Step-by-Step: How I Make Broccoli Cheddar Gnocchi Soup Recipe

Step 1: Sauté the aromatics just right

Start by melting butter over medium heat in your favorite soup pot or Dutch oven. Toss in your chopped onions and take your time—about 5 minutes until they turn translucent and soft but not brown. Add the minced garlic next with a generous pinch of kosher salt and black pepper to bring out all those rich layers of flavor. Stir often so nothing sticks or burns.

Step 2: Build the roux and creamy base

Sprinkle the flour evenly over your softened onions and garlic, stirring continuously. You’re basically cooking out the raw flour taste here, so give it a minute or two. Then, slowly whisk in the milk, about a third cup at a time—don’t rush! This patience is what keeps the sauce silky smooth without lumps.

Step 3: Add liquids and veggies, simmer gently

Next, pour in the chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce, whisking everything together. Turn up the heat just until it gently boils and then add your shredded carrot and broccoli florets. Lower the heat to maintain a steady simmer, not a raging boil, and cook for about 10 minutes until broccoli is tender but not mushy. Stir frequently—especially with all that dairy in play—to avoid scorching.

Step 4: Cook gnocchi and finish strong

While your soup bubbles away, boil the gnocchi in a separate pot. They usually only take about 3 minutes, flipping to the top as a sign they're done. Drain and set aside. Taste the soup broth and tweak salt and pepper as you like. Once perfect, lower heat to a gentle low and start adding the shredded cheddar cheese handful by handful, stirring constantly. The soup will turn luxuriously creamy.

Last step: fold in those pillowy gnocchi gently so they don’t break apart. Give the whole pot a final taste and adjust seasoning one more time before serving.

Top Tip

I’ve made this Broccoli Cheddar Gnocchi Soup Recipe so many times, and these tips have saved me from a kitchen disaster or two. They helped make each batch perfectly creamy without grainy bits, with gnocchi that stay tender but not mushy.

Constant stirring: Stir regularly once you add dairy to prevent any scorching on the bottom of the pot—trust me, the flavor can turn bitter otherwise.
Slow milk addition: Add milk in small increments and whisk well to avoid lumps, which can be frustrating to fix later.
Fresh cheese, always: Freshly shredded sharp cheddar melts beautifully and gives that rich, silky texture—pre-shredded just can’t compare.
Gnocchi timing: Don’t overcook the gnocchi; once they float, they’re done. Overcooked gnocchi get mushy fast in soup.

How to Serve Broccoli Cheddar Gnocchi Soup Recipe

Broccoli Cheddar Gnocchi - Serving Suggestion

Garnishes

I keep it simple with a sprinkle of fresh chopped parsley or chives for brightness and a dusting of extra sharp cheddar on top—makes every bite feel special. Sometimes a little cracked black pepper on top adds a nice spicy kick, just the way I like it.

Side Dishes

Warm crusty bread or a garlic baguette is my go-to side. The bread soaks up every last drop of that luscious soup, which is the absolute best way to savor the flavors. If you want something lighter, a simple green salad dressed with lemon vinaigrette balances the richness nicely.

Creative Ways to Present

For a cozy dinner party, I like serving this soup in mini cast-iron skillets or rustic bread bowls—fun surprise for guests and a lovely, rustic vibe. You can also top it with crispy bacon bits or toasted breadcrumbs for texture contrast on special occasions.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The soup thickens quite a bit when chilled, so just add a splash of broth or milk when reheating to loosen it back up perfectly.

Freezing

I usually avoid freezing this soup because cream-based dishes can separate. But if you must, freeze before adding gnocchi. When ready to eat, thaw overnight, reheat gently, then cook fresh gnocchi to stir in last minute for best texture.

Reheating

Reheat gently on low heat with a bit of broth or milk added to prevent curdling. Stir often to keep it creamy and smooth. Microwave works too—just cover and stop to stir every minute or so.

Frequently Asked Questions:

Can I make Broccoli Cheddar Gnocchi Soup Recipe dairy-free?

Sure! Swap the butter for olive oil, use a dairy-free milk like almond or oat, and replace cheddar with a vegan cheese alternative. Keep in mind the creaminess will be a little different but still delicious.

What if I can’t find potato gnocchi?

You can substitute potato gnocchi with small pasta shapes like mini shells, tortellini, or even cooked diced potatoes for a similar comforting texture.

How do I prevent the soup from becoming grainy?

The key is to slowly whisk in the milk after cooking the flour, adding it in small amounts, and stirring constantly. Also, use fresh shredded cheese to ensure smooth melting. Avoid high heat once cheese is added.

Can I make this soup ahead of time for a party?

Absolutely! You can prep the soup base and make it up to the step before adding gnocchi and cheese. Refrigerate it, then when ready to serve, reheat gently and add gnocchi and cheese last for the best texture and flavor.

Final Thoughts

This Broccoli Cheddar Gnocchi Soup Recipe feels like a warm blanket on a cold day and has become my “go-to” for comfort food with a little gourmet twist. It’s cozy, cheesy, and filling in just the right way. Honestly, once you try it, I bet it’ll earn a spot in your meal rotation, too—just like it did in mine.