If you’re craving a cozy, comforting bowl that feels like a warm hug on a chilly day, this Broccoli Cheddar Gnocchi Soup Recipe is exactly what you need. It combines the rich, cheesy goodness of broccoli cheddar soup with pillowy soft gnocchi, creating a meal that’s both hearty and satisfying. Trust me, once you try this, it’ll quickly become your go-to recipe when you want something both simple and spectacular.

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Why You’ll Love This Recipe

Comfort Food at Its Best: This soup brings together the creamy cheddar and tender broccoli you love with soft gnocchi that makes every spoonful delightful.
Simple Ingredients, Big Flavor: You don’t need fancy or hard-to-find ingredients to make this a standout favorite in your kitchen.
Perfect for Any Season: Whether you want a warming winter meal or a light but filling spring dinner, this soup adapts beautifully.
Family-Approved: Kids and adults alike will go crazy for the cheesy goodness paired with gnocchi’s tender texture.

The image shows a thick creamy soup in a large white pot with two handles, placed on a white marbled surface. The soup has a light yellow color and is filled with small green broccoli pieces, thin orange carrot strips, and white gnocchi, giving it a chunky texture. A black spoon is scooping up a portion of the soup, displaying mixed ingredients clearly. The soup looks smooth and rich, with various vegetables spread evenly throughout. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Broccoli Cheddar Gnocchi Soup Recipe lies in how these simple ingredients blend together seamlessly — fresh veggies, a creamy base, and plenty of cheese. Picking fresh broccoli florets and good sharp cheddar cheese makes all the difference.

Butter: Gives the soup a rich starting point and helps sauté the aromatics.
White or Sweet Onion: Adds a subtle sweetness and depth of flavor.
Garlic: Just enough to boost flavor without overpowering.
Kosher Salt & Black Pepper: Essential for seasoning — don’t be shy here.
All-Purpose Flour: The secret to thickening your soup so it’s creamy and comforting.
Whole Milk: Creates the base for the creamy cheese sauce.
Low-Sodium Chicken Broth: Keeps flavors rich but balanced; using low sodium lets you control salt better.
Heavy Cream: For that extra luscious texture and richness.
Dijon Mustard: A little twist that adds brightness and depth.
Worcestershire Sauce: Brings umami and a subtle tang that elevates the soup.
Carrot: Adds natural sweetness and color.
Broccoli Florets: Fresh is best here, trimmed and cut so every bite is just right.
Potato Gnocchi: Tender pillows that soak up the soup’s deliciousness perfectly.
Shredded Sharp Cheddar Cheese: The star of the show—sharp enough to deliver bold flavor and melty texture.

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 suggesting you make this broth your own. Sometimes I swap out veggies or try a different cheese, just to keep things interesting. Feel free to play around — that’s part of the fun!

Vegetarian Version: Replace chicken broth with vegetable broth, and it still tastes amazing — I switched it up for a friend’s visit, and nobody missed meat!
Mild Cheddar Mix: Try combining sharp cheddar with Monterey Jack for an ultra-melty, creamy texture that’s a crowd-pleaser.
Extra Veggies: I sometimes toss in diced potatoes or cauliflower for extra body and nutrition — they soak up the flavors beautifully.
Spicy Kick: Add a pinch of cayenne or red pepper flakes if you want a little zing without overwhelming the cheese’s richness.

How to Make Broccoli Cheddar Gnocchi Soup Recipe

Step 1: Sauté Your Aromatics to Start

Begin by melting butter in a large soup pot or Dutch oven over medium heat. Add the chopped onions and cook until they’re soft and translucent — this usually takes about 5 minutes. You want them tender but not browned. Next, stir in minced garlic with a good pinch of salt and pepper. Aromatics like these build a flavorful foundation, so don’t rush this step. I like to smell the garlic gently sizzling right before moving on — that’s when you know you’re on the right track.

Step 2: Make the Creamy Base

Sprinkle the flour over the onions and garlic, stirring constantly to form a paste. This is called a roux, and it’s the thickening agent for your soup. Cook the flour for 1-2 minutes to eliminate that raw taste but be careful not to let it brown. Then, add the milk little by little — about a third of a cup at a time — whisking after each addition until smooth and lump-free. This slow addition helps avoid clumps and ensures a velvety bechamel base. Once smooth, add the chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce. Raise the heat to medium-high and bring it all to a gentle boil. It will look thin right now, but as it cooks it’ll thicken and develop that lovely, creamy texture we’re aiming for.

Step 3: Add Vegetables and Simmer

Time for the veggies! Toss in the shredded carrot and raw broccoli florets. Adjust the heat to keep the soup at a lively simmer, not a roaring boil, and cook for about 10 minutes. This is when the broccoli softens perfectly without turning mushy. Make sure you stir frequently — dairy can scorch if left unattended. Quick tip: I taste a broccoli piece partway through to check for tenderness and seasoning. Adjust salt and pepper here to your liking.

Step 4: Cook the Gnocchi Separately

While the soup simmers, bring a medium pot of salted water to boil for the gnocchi. Add the gnocchi and cook according to package instructions—usually about 3 minutes until they float to the surface. This floating indicates they’re perfectly cooked, tender, and ready. Drain and set aside. Cooking gnocchi separately keeps their texture intact so they don’t get mushy in the soup.

Step 5: Finish with Cheese and Gnocchi

Turn the heat down to low so the soup stops bubbling. Begin adding shredded cheddar cheese handful by handful, stirring constantly. The cheese will melt into a luscious, creamy sauce that transforms this soup into pure comfort food heaven. Finally, gently stir in the cooked gnocchi. Give the soup one last taste and adjust seasoning if needed. You’re ready to serve!

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Pro Tips for Making Broccoli Cheddar Gnocchi Soup Recipe

Slowly Add Milk: Adding milk gradually helps you avoid lumps and ensures a smooth, creamy base.
Stir Often: Dairy can scorch easily; frequent stirring keeps your soup silky without burnt bits.
Don’t Overcook Gnocchi: They cook fast—watch for when they float to the top to keep them tender and pillowy.
Cheese Last, Always: Adding cheese off the heat prevents it from breaking and keeps your soup smooth and velvety.

How to Serve Broccoli Cheddar Gnocchi Soup Recipe

A close-up image shows a white bowl filled with creamy soup that has visible chunks of broccoli, orange carrot strips, and small pieces of potato or gnocchi in it. A woman's hand holds a toasted bread slice above the bowl with some of the creamy soup on it, showing a mix of melted cheese and green broccoli sauce on the bread. In the background, there is another toasted bread slice on a wooden board, slightly blurred, all placed on a white marbled surface. The colors are warm and inviting, with green, orange, and creamy white tones. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I adore topping this soup with a sprinkle of extra sharp cheddar or even a few crispy bacon bits for contrast. A little fresh cracked black pepper or some chopped parsley adds a nice fresh pop. Sometimes I add a swirl of crème fraîche for an indulgent finish that balances the cheesy richness.

Side Dishes

For sides, crusty artisan bread or garlic breadsticks are my go-to for dipping. A simple green salad with vinaigrette pairs nicely to brighten things up. When I want to keep it hearty, roasted veggies or a light slaw work beautifully with this soup’s creamy texture.

Creative Ways to Present

For a special occasion, I like to serve this soup in mini bread bowls—so fun and fancy without any extra effort. Alternatively, ladle into small mason jars for a cute grab-and-go option that’s perfect for lunches or potlucks. Adding a cheese crisp on top also impresses guests and adds delightful crunch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. You’ll notice the gnocchi absorbs some of the broth overnight, so the soup thickens—which is easy to fix with a splash of broth or milk when reheating.

Freezing

Freezing this Broccoli Cheddar Gnocchi Soup Recipe is possible but tricky due to the dairy and gnocchi. If you decide to freeze, do so without the gnocchi to maintain texture. Freeze the soup in airtight containers for 2-3 months. Then, cook fresh gnocchi when reheating for the best results.

Reheating

When reheating, warm the soup gently on the stove over low heat, stirring frequently to prevent scorching. Add a little milk or broth if it feels too thick. If you froze the soup without gnocchi, cook them fresh separately and stir them in right before serving to keep their tender texture.

FAQs

Can I make this Broccoli Cheddar Gnocchi Soup Recipe vegetarian?

Absolutely! Just substitute the chicken broth with a flavorful vegetable broth, and you have a delicious vegetarian version. The cheese and mustard flavors still shine through beautifully.
What’s the best way to cook gnocchi for this soup?

Cook gnocchi separately in boiling salted water until they float, which usually takes about 3 minutes. Then drain and stir into the soup at the end. This keeps them tender and prevents them from getting mushy.
Can I use frozen broccoli for this soup?

Yes, but fresh broccoli florets will give you the best texture and flavor. If using frozen, thaw them and drain any excess water first to avoid a watery soup.
How do I avoid clumpy cheese in my Broccoli Cheddar Gnocchi Soup?

Add cheese off the heat in small batches and stir constantly. This prevents the cheese from overheating and separating, keeping your soup smooth.

Final Thoughts

This Broccoli Cheddar Gnocchi Soup Recipe has become one of my absolute favorites to make on a lazy weekend or when friends drop by unexpectedly. It’s simple yet feels special with every bite, and the gnocchi adds just that perfect touch of indulgence. I hope you enjoy making (and eating!) it as much as I do — it’s truly a comforting classic with a fun twist you’ll want to revisit time and again.