Broccoli Cheddar Gnocchi Soup Recipe

If you love cozy, creamy soups that feel like a warm hug in a bowl, then you’re going to absolutely fall for this Broccoli Cheddar Gnocchi Soup Recipe. I’ve made it countless times, and every time it turns out perfectly comforting with that heavenly blend of sharp cheddar, tender gnocchi, and fresh broccoli. Trust me, once you dive into this, you’ll find it hard to go back to plain old broccoli cheese soup—it’s like a glow-up for your dinner bowl!

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Ingredients You’ll Need

To get that perfect creamy texture and rich flavor, you want fresh broccoli and sharp cheddar cheese, plus the special touch of potato gnocchi that makes this soup stand out. I like using whole milk and cream to keep the texture smooth and indulgent, but you can adjust as you like.

• Butter: Adds richness and helps soften the onions; don’t skip it for flavor depth.
• White or sweet onion: Offers a sweet, mild base—feel free to use half if you prefer less onion flavor.
• Garlic: Brightens and deepens the overall taste; fresh minced is best.
• Kosher salt and black pepper: Essential for seasoning; adjust to taste as we cook.
• All-purpose flour: The magic thickener that transforms the broth into a silky cheese sauce.
• Whole milk: Helps create a creamy béchamel base; avoid skim milk to keep richness.
• Low-sodium chicken broth: Keeps the soup flavorful without overwhelming saltiness.
• Heavy cream: For extra creaminess and smooth texture.
• Prepared Dijon mustard: A little zing to brighten and balance the richness.
• Worcestershire sauce: Adds subtle umami depth—you might not expect it, but it’s a secret flavor booster.
• Carrot: Shredded for sweetness and a little texture contrast with the broccoli.
• Raw broccoli florets: Fresh with trimmed stems, cut bite-size so they cook evenly.
• Potato gnocchi: The star that gives the soup its unique, pillowy texture; cook just right so they don’t get mushy.
• Sharp cheddar cheese: The soul of the soup—sharp gives that tangy cheese bite; mixing with Monterey Jack makes it melty and smooth.

Variations

One thing I’ve learned: this Broccoli Cheddar Gnocchi Soup Recipe is a fantastic canvas for your own twists. Whether you’re vegan, short on time, or just want to spice it up, you can easily make it your own!

• Use different cheeses: I sometimes swap half the cheddar for Gruyère or Fontina for a nuttier, melty finish that my cheese-loving friends rave about.
• Add bacon or pancetta: Crispy bits bring a smoky crunch that pairs amazingly with the creamy broth.
• For a vegetarian version: Swap chicken broth with vegetable broth and double down on the veggies—you won’t miss the meat flavor one bit.
• Pepper flakes or smoked paprika: For an extra kick and depth, I love sprinkling a dash of these spices before serving.

How to Make Broccoli Cheddar Gnocchi Soup Recipe

Step 1: Sauté Aromatics to Build Flavor

Start by melting butter in a large soup pot or Dutch oven over medium heat. When it’s melted and sizzling, add chopped onions and cook until they’re soft and translucent—usually about 5 minutes. This is when your kitchen starts smelling like something wonderful! Then, stir in the minced garlic with a generous pinch of salt and pepper. The salty seasoning brings out the garlic’s sweetness while balancing the flavors early on.

Step 2: Make the Thickening Béchamel Base

Sprinkle the flour evenly over the softened onions and garlic, then stir continuously for a minute or two to cook out that raw flour flavor. This little paste or roux is the heart of your cheese sauce. Next, slowly whisk in the milk—adding it in thirds—to keep it smooth without lumps. You’re aiming for a thick but silky béchamel here. Keep whisking to prevent any flour clumps—it’s a step that really makes or breaks the final texture!

Step 3: Add Liquids and Simmer with Vegetables

Once the milk is fully incorporated, whisk in the chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce. The broth helps thin the sauce initially, but don’t worry—this will thicken beautifully once it simmers with the veggies. Bring it all to a gentle boil over medium-high heat, then add shredded carrots and broccoli florets. Let it simmer moderately for about 10 minutes, stirring frequently to keep the dairy from sticking to the bottom.

Step 4: Cook Gnocchi Separately and Final Assembly

While your soup simmers, boil the gnocchi in a separate pot according to the package instructions. The gnocchi are done when they float to the top—usually about 3 minutes. Drain and set aside. Once the broccoli is tender and the soup is flavorful (taste test is always key here!), reduce the heat to low and let everything rest for a couple of minutes until bubbling stops. Then, add the shredded cheddar cheese a handful at a time, stirring constantly until melted and silky.

Finally, fold in the gnocchi gently. Give your soup a final taste test to balance salt and pepper, and presto—you’ve got yourself an incredible bowl of creamy, cheesy, veggie-packed comfort.

How to Serve Broccoli Cheddar Gnocchi Soup Recipe

Garnishes

I love topping bowls with freshly cracked black pepper and a sprinkle of extra sharp cheddar. Sometimes I add finely chopped chives or a little crispy bacon crumble when I’m feeling fancy. A touch of crushed red pepper flakes can add a nice surprise punch for those who like a bit of heat.

Side Dishes

Pairing this hearty soup with crusty bread or warm garlic knots never fails. If I’m keeping it light, a crisp green salad with lemon vinaigrette complements the richness beautifully. My family also loves a simple side of roasted sweet potatoes or an herby focaccia.

Creative Ways to Present

For a special occasion, I serve this soup in mini bread bowls—super fun and adds extra edible bread to sop up that cheesy broth. Another time, I layered the soup with toasted gnocchi inside clear glass mugs for a pretty presentation that showed off all the colors and textures.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. The soup thickens as it rests, so you might find it a little denser when reheated—just add a splash of broth or milk when warming to loosen it back up smoothly.

Freezing

I usually don’t freeze this soup with gnocchi included because they tend to get mushy after thawing. If you want to freeze, keep the soup base separate from cooked gnocchi and add them fresh when reheating.

Reheating

Reheat gently over low-medium heat, stirring often. Adding a bit of broth or milk helps restore that creamy texture. Be patient and avoid high heat that can cause the cheese to separate or scorch.

FAQs

Final Thoughts

Honestly, this Broccoli Cheddar Gnocchi Soup Recipe has become one of my go-to meals whenever I want something comforting, cheesy, and just downright delicious without a ton of fuss. It’s the kind of recipe that feels homemade, special, and just perfect for chilly evenings or anytime you want to treat yourself and your loved ones. I hope you enjoy making it as much as I do—you’ll be so proud serving this one up fresh and creamy. Happy cooking, friend!

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