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.
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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.
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.
- 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.
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
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:
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.
You can substitute potato gnocchi with small pasta shapes like mini shells, tortellini, or even cooked diced potatoes for a similar comforting texture.
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.
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.
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Broccoli Cheddar Gnocchi Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This Broccoli Cheddar Gnocchi Soup is a rich and creamy comfort dish featuring tender broccoli, soft potato gnocchi, and a luscious cheddar cheese sauce. Perfect for warming up on a chilly day, this soup combines fresh vegetables and melty cheese for a hearty and satisfying meal.
Ingredients
Sauce Base
- 4 tablespoons butter
- 1 small white or sweet onion, chopped
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup all-purpose flour
- 1 cup whole milk
- 2 ½ cups low-sodium chicken broth
- 1 cup heavy cream
- 2 teaspoons prepared Dijon mustard
- 1 teaspoon Worcestershire sauce
Vegetables and Gnocchi
- 1 large carrot, scrubbed and shredded
- 3 cups raw broccoli florets, stems trimmed and florets cut to bite size
- 16 ounces potato gnocchi
- 8 ounces shredded sharp cheddar cheese (or a mix of sharp cheddar and melty cheese like Monterey Jack)
Instructions
- Melt Butter and 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.
- Add Flour to Create Roux: Sprinkle the all-purpose flour over the aromatics, stirring constantly to form a paste. Cook the raw flour off for 1 to 2 minutes to avoid a floury taste.
- Whisk in Milk: Gradually whisk in the whole milk, adding about ⅓ cup at a time and fully incorporating before adding the next portion. This will create a thick, lump-free béchamel base.
- Add Broth, Cream, and Seasonings: Stir in the low-sodium chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce. Increase the heat to medium-high and bring the soup to a gentle boil, whisking to combine. The soup will thin out at this stage.
- Add Vegetables and Simmer: Add the shredded carrot and bite-sized broccoli florets. Adjust heat to maintain an active simmer, not a vigorous boil, and cook for 10 minutes, stirring frequently to prevent scorching due to the dairy content.
- Cook Gnocchi Separately: While the soup simmers, bring a medium pot of water to a boil. Cook the potato gnocchi according to package instructions (usually about 3 minutes or until gnocchi float to the surface). Drain and set aside.
- Taste and Adjust Seasoning: Remove a piece of broccoli with some broth and taste it to ensure tenderness and flavor. Add salt and pepper as needed to adjust the seasoning.
- Rest Soup: Reduce the heat to low and allow the soup to rest until bubbling stops, which helps the flavors meld and prevents curdling.
- Add Cheese Gradually: Stir in the shredded sharp cheddar cheese one handful at a time, stirring constantly to create a rich and creamy soup base without clumping.
- Incorporate Gnocchi and Final Seasoning: Gently add the cooked gnocchi to the soup and stir to combine. Taste one last time and adjust salt and pepper to preference before serving.
Notes
- Use fresh broccoli florets: Remove the stems and cut florets into bite-sized pieces for even cooking and easy eating.
- Shred your own cheese: Freshly shredded cheese melts better and avoids additives found in pre-shredded bags which can affect taste and texture.
- Stir frequently: Dairy-based soups can scorch on the bottom, so regular stirring while simmering is important.
- Gnocchi cooking tip: Watch for the gnocchi to float to the surface - this signals they are cooked perfectly and not overdone.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg
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