Description

Broccoli Cheddar Gnocchi Soup is a creamy and comforting dish that combines tender potato gnocchi with fresh broccoli florets in a rich cheddar cheese and cream-based broth. This soup marries classic broccoli cheddar flavors with the satisfying bite of gnocchi, making it a perfect weeknight meal or cozy lunch option. The soup is made on the stovetop by first creating a creamy béchamel base, then simmering the vegetables until tender before adding sharp cheddar cheese and cooked gnocchi for a hearty and delicious bowl.

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

1 large carrot, scrubbed and shredded
3 cups raw broccoli florets, stems trimmed and cut to bite size

Main Ingredient

16 ounces potato gnocchi

Cheese

8 ounces shredded sharp cheddar cheese (or a mix of sharp cheddar and melty cheese like Monterey Jack)

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Instructions

Sauté Aromatics: Melt the butter in a 4-quart soup pot or Dutch oven over medium heat. Add the chopped onions and cook until soft, about 5 minutes. Stir in minced garlic along with a big pinch of kosher salt and freshly ground black pepper to season the base.
Create Roux: Sprinkle the all-purpose flour over the cooked onions and garlic, stirring constantly to form a paste. Continue cooking for 1 to 2 minutes to remove the raw flour taste without letting it brown.
Add Milk Gradually: Whisk in whole milk a third of a cup at a time, ensuring each addition is fully incorporated before adding the next. This step creates a smooth, thick béchamel base with no lumps.
Add Broth and Flavorings: Pour in the low-sodium chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce. Mix thoroughly using a whisk, then increase heat to medium-high and bring the soup to a gentle boil. The mixture will be quite thin initially.
Simmer Vegetables: Add shredded carrot and broccoli florets to the pot. Adjust heat to maintain an active but gentle simmer and cook for 10 minutes or until broccoli is tender. Stir frequently to prevent dairy from scorching on the bottom.
Cook Gnocchi: While vegetables simmer, bring a medium pot of water to a boil. Cook the potato gnocchi according to package instructions, typically about 3 minutes until they float to the surface. Drain and set aside.
Season and Rest Soup: Taste a spoonful of broth along with a broccoli floret to ensure tenderness and seasoning. Adjust salt and pepper as needed. Reduce heat to low and let the soup rest until bubbling stops.
Incorporate Cheese: Gradually add shredded cheddar cheese, one handful at a time, stirring constantly until the cheese is fully melted and the soup becomes rich and creamy.
Add Gnocchi and Final Seasoning: Stir the cooked gnocchi into the cheesy soup gently to combine. Taste and adjust seasoning with additional salt and pepper if desired. Serve warm for a delicious and comforting meal.

Notes

Broccoli Cheddar Gnocchi Soup combines classic broccoli cheddar flavors with tender gnocchi, resulting in a creamy, comforting dish perfect year-round.
To avoid curdling when adding cheese, make sure the soup is not boiling vigorously and add cheese gradually while stirring constantly.
Use low-sodium chicken broth to better control the salt level in the soup.
For a vegetarian version, substitute vegetable broth for chicken broth and ensure Worcestershire sauce is vegetarian or omit it.
Leftovers can be refrigerated for up to 3 days and reheated gently to maintain creaminess.

Nutrition

Serving Size: 1 bowl (about 1 1/4 cups)
Calories: 420
Sugar: 5g
Sodium: 480mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 14g
Cholesterol: 85mg