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
Scale
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
- 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 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 1/3 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
