Description
Broccoli Cheddar Gnocchi Soup is a creamy and comforting soup that combines tender potato gnocchi with a rich broccoli and sharp cheddar cheese base. This hearty soup is perfect for chilly days or whenever you’re craving a satisfying and flavorful meal. The soup is made by sautéing onions and garlic, creating a béchamel base, and then simmering shredded carrots, broccoli, and cheese before adding the gnocchi for a deliciously creamy finish.
Ingredients
Scale
Soup Base
- 4 tablespoons butter
- 1 small white or sweet onion, chopped (or 1/2 of a medium)
- 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 & Gnocchi
- 1 large carrot, scrubbed and shredded
- 3 cups raw broccoli florets, stems trimmed and florets cut to bite size
- 16 ounces potato gnocchi
Cheese
- 8 ounces shredded sharp cheddar cheese (or a mix of sharp cheddar and melty cheese like Monterey Jack)
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 minced garlic along with a generous pinch of kosher salt and freshly ground black pepper.
- Create Roux: Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously to form a paste and cook off the raw flour taste for 1-2 minutes.
- Add Milk and Make Béchamel: Whisk in the whole milk in three increments, about 1/3 cup at a time, ensuring smooth incorporation before each addition. The mixture will thicken and should be free of lumps, forming the base of your cheese sauce.
- Add Liquids and Simmer: Pour in the chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce. Use a whisk for thorough mixing. Increase the heat to medium-high and bring the soup to a gentle boil. The broth will be thin initially but will thicken as it cooks. Stir frequently to prevent scorching.
- Add Vegetables and Cook: Add the shredded carrot and broccoli florets to the soup. Reduce heat to maintain an active simmer (not a vigorous boil). Cook for 10 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Cook Gnocchi: Meanwhile, bring a separate medium pot of water to a boil. Cook the gnocchi according to package directions, typically about 3 minutes until they float to the surface. Drain and set aside.
- Check Seasoning and Broccoli Tenderness: Use a spoon to fish out one piece of broccoli with some broth and taste. Ensure the broccoli is tender and soup is flavorful. Adjust salt and pepper if needed.
- Rest Soup: Reduce heat to low and let the soup rest until bubbling stops, allowing flavors to meld and the soup to thicken.
- Add Cheese: Gradually add the shredded cheddar cheese one handful at a time, stirring constantly until fully melted and the soup is rich and creamy.
- Combine with Gnocchi and Final Seasoning: Gently fold the cooked gnocchi into the soup. Give the soup one last taste and adjust seasoning with salt and pepper if necessary. Serve hot and enjoy!
Notes
- This soup perfectly blends the classic flavors of broccoli cheddar soup with pillowy gnocchi, creating a satisfying and creamy meal.
- Ensure constant stirring when adding dairy and cheese to prevent scorching or curdling.
- For a vegetarian version, substitute chicken broth with vegetable broth and use vegetarian Worcestershire sauce.
- Use freshly shredded cheese rather than pre-shredded for better melting consistency.
- Gnocchi can be cooked in the soup if desired, but cooking separately prevents them from becoming mushy.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 480
- Sugar: 6g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 95mg
