There’s something incredibly comforting about the creamy, cheesy goodness of this Broccoli Cheddar Gnocchi Soup Recipe. It’s like a warm hug on a chilly day, with tender gnocchi swimming in a rich broth studded with fresh broccoli and a sharp cheddar kick. Trust me, once you try it, it’ll become your go-to cozy meal.

A white bowl filled with a creamy soup showing soft, plump gnocchi pieces spread throughout a thick, light yellow broth. Small green broccoli florets and thin orange carrot strips are evenly mixed in, adding color and texture. The creamy base looks smooth with little specks of herbs scattered around. The bowl rests on a white marbled surface, with some small green herb sprigs placed next to it and slices of toasted bread on a wooden board in the corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Broccoli Cheddar Gnocchi Soup Recipe
Top Tip
How to Serve Broccoli Cheddar Gnocchi Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Cheddar Gnocchi Soup Recipe

Why You'll Love This Recipe

I can’t get enough of this soup because it strikes the perfect balance: creamy but not heavy, flavorful but not fussy. Plus, it’s a meal that really feels special without taking forever to make. I love how the gnocchi adds a pillowy texture that you don’t get with most broccoli cheddar soups.

Comfort in a Bowl: Creamy, cheesy, and packed with tender veggies and gnocchi for a hearty, satisfying meal.
Easy Weeknight Friendly: Comes together in under an hour with straightforward steps and simple ingredients.
Fresh and Flavorful: Using real shredded cheddar and fresh broccoli makes all the difference.
Customizable: You can tweak the cheese blend or swap veggies to suit your taste or pantry.

A close-up view of a white pot filled with thick yellow creamy soup. The soup has visible small green broccoli florets, orange carrot shreds, and soft white gnocchi pieces mixed evenly throughout. A black spoon lifts a scoop showing a rich texture with the vegetables and gnocchi standing out clearly. The pot sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Broccoli Cheddar Gnocchi Soup Recipe lies in how the ingredients come together: buttery aromatics, a creamy bechamel base, and sharp cheddar that melts in perfectly. Whole milk and cream add richness without being too heavy, and the Dijon mustard and Worcestershire sauce bring subtle depth that really wakes up the flavors.

Flat lay of fresh broccoli florets trimmed and bite-sized, a block of sharp cheddar cheese and Monterey Jack cheese partially shredded, a small white onion chopped, two whole uncracked brown garlic cloves, one large fresh carrot shredded, a small mound of potato gnocchi, a pat of creamy butter, a small white ceramic bowl of all-purpose flour, a small white bowl of whole milk, a small white bowl with heavy cream, a small white bowl holding low-sodium chicken broth, a tiny white bowl with prepared Dijon mustard, a tiny white bowl with Worcestershire sauce, coarse kosher salt crystals scattered neatly alongside freshly ground black peppercorns, all ingredients arranged with perfect symmetry, no duplicates, no packaging, no utensils, simple white ceramic bowls, fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: The base fat that gives richness while helping to soften the onions gently.
Onion: Adds a sweet, savory foundation that complements the broccoli beautifully.
Garlic: Just a couple of cloves bring warm, aromatic notes without overpowering.
All-purpose flour: Thickens the soup into that luscious, creamy texture you expect in a cheddar soup.
Whole milk: Smooths out the bechamel and keeps the soup velvety without being too heavy.
Chicken broth: Lightens the base while adding a savory background flavor.
Heavy cream: For richness and that melt-in-your-mouth finish.
Dijon mustard: A subtle tang that brightens and balances the cheese without being sharp.
Worcestershire sauce: Adds umami depth—trust me, it’s a game-changer.
Carrot: Adds natural sweetness and a bit of textural contrast.
Broccoli florets: The star veggie—fresh, tender yet still crisp-toothsome.
Potato gnocchi: Pillowy dumplings that soak up the soup’s flavor and add a fun, satisfying chew.
Sharp cheddar cheese: The real deal is worth the effort—freshly shredded gives the best melt and flavor.

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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.

Make It Your Way

One of the best parts about this Broccoli Cheddar Gnocchi Soup Recipe is how you can personalize it to suit your mood or diet. I've played around with swapping cheeses, adding spices, and even doubling the broccoli for extra greens. Feel free to make it yours!

Dairy-free version: I’ve tried using coconut cream and a dairy-free cheese alternative with decent results—just mind the flavor balance.
Extra veggies: Toss in chopped cauliflower or kale for a veggie boost; just add them during the simmer step.
Spicy kick: A pinch of red pepper flakes or a swirl of hot sauce can liven things up without overpowering the cheese.
Cheese mix: Combining sharp cheddar with Monterey Jack or Gruyère adds complexity and meltiness.

Step-by-Step: How I Make Broccoli Cheddar Gnocchi Soup Recipe

Step 1: Build Your Flavor Foundation

Start by melting butter in a heavy pot over medium heat. I love letting the onions soften slowly for about 5 minutes until they’re translucent and sweet. Then, stir in minced garlic along with a good pinch of salt and pepper—that little kick wakes up the base wonderfully.

Step 2: Make the Creamy Roux Base

Sprinkle the flour evenly over the onion and garlic mixture, stirring to combine. This paste cooks for a couple of minutes, getting rid of any raw flour taste. Then, whisk in the milk gradually—a third of a cup at a time—making sure it incorporates smoothly before adding more. This gentle process keeps your soup silky, not lumpy.

Step 3: Add Broth and Flavor Boosters

Once your milk and flour mix is thick and smooth, add the chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce. Whisk everything together and crank the heat to medium-high. Once it reaches a gentle boil, reduce heat to maintain a simmer. Stir often so the dairy doesn’t scorch.

Step 4: Toss in Veggies and Simmer

Add shredded carrot and bite-sized broccoli florets to the simmering soup. Cooking for about 10 minutes softens the broccoli without turning it mushy. I always fish out a piece to taste—seasoning is key. Adjust salt and pepper to your liking here.

Step 5: Cook the Gnocchi

Meanwhile, boil a separate pot of water and cook the potato gnocchi according to the package directions—usually about 3 minutes until they float. Drain them carefully and set aside; you’ll add them in at the very end so they stay tender yet firm.

Step 6: Melt in the Cheese

Lower the soup heat to low and let it rest until bubbling stops—this prevents the cheese from breaking or clumping. Then, add cheese by handfuls, stirring constantly to get that velvety, creamy texture. It’s so satisfying to see the soup transform into pure comfort food at this stage.

Step 7: Finish with Gnocchi and Serve

Finally, gently stir the cooked gnocchi into the cheesy soup. Give it one last taste and adjust seasoning if needed. Serve hot with your favorite garnishes and sides—you’re all set for irresistibly cozy bowls of yum.

Top Tip

From my experience, these tips really help make this Broccoli Cheddar Gnocchi Soup Recipe shine every time I make it:

Fresh Cheese Matters: Shred your cheese fresh from a block, even if it feels a bit tedious. It melts smoother and tastes way better than pre-shredded stuff.
Slow and Steady Milk Addition: Pouring milk bit by bit into the roux prevents lumps and ensures a velvety base.
Don’t Rush the Simmer: Letting the soup simmer gently softens the broccoli without turning it mushy or overcooked.
Stir Often: Especially after adding dairy, stirring frequently prevents scorching and keeps the soup silky smooth.

How to Serve Broccoli Cheddar Gnocchi Soup Recipe

Broccoli Cheddar Gnocchi - Serving Suggestion

Garnishes

I love topping this soup with a sprinkle of extra sharp cheddar or some chopped fresh parsley for a pop of color. Sometimes I add a handful of toasted breadcrumbs or crushed pretzels for a little crunch contrast. A few grinds of black pepper on top never hurts either.

Side Dishes

This soup pairs beautifully with a crisp green salad or rustic crusty bread to soak up every last drop. For a cozy meal, I often serve it alongside garlic bread or a simple roasted vegetable medley.

Creative Ways to Present

For a dinner party, try serving this soup in small ramekins as an elegant starter. You could also garnish each bowl with a delicate herb sprig or swirl in a tiny drizzle of chili oil for a gourmet touch. It’s amazing how these little extras elevate the humble bowl of soup.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool a bit before transferring to an airtight container. It keeps well in the fridge for up to 3 days. When reheating, I stir gently on the stove over low heat to keep the cheese from separating.

Freezing

Freezing this soup isn’t my favorite because the dairy can sometimes become grainy after thawing, but if you want to, freeze before adding cheese and gnocchi. Add those fresh when reheating for the best texture and flavor.

Reheating

Reheat gently on the stove over low heat, stirring often. If the soup thickens too much, add a splash of milk or broth to loosen it up. Avoid microwaving too aggressively to keep the textures intact.

Frequently Asked Questions:

Can I use frozen broccoli in this recipe?

Yes! Frozen broccoli works fine but you’ll want to add it a bit later in the cooking process since it’s already blanched. This helps avoid overcooking and mushiness.

What’s the best way to shred cheddar cheese for soup?

I recommend buying a block of sharp cheddar and shredding it fresh with a box grater. This prevents clumping and ensures the cheese melts smoothly into your soup.

Can I make this soup vegetarian?

Absolutely! Just swap the chicken broth for vegetable broth and skip the Worcestershire sauce or use a vegetarian version. It still turns out rich and delicious without meat products.

How do I prevent the soup from becoming grainy when reheated?

The key is to reheat gently over low heat and stir frequently. Adding a little extra milk or broth can help maintain creaminess. Avoid boiling the soup after adding the cheese.

Final Thoughts

This Broccoli Cheddar Gnocchi Soup Recipe is one of those dishes I keep coming back to—it’s comforting, reliable, and truly satisfying. Whether you’re making it for a quiet solo meal or warming a crowd, I promise you’ll enjoy every spoonful as much as I do. Pull out that Dutch oven and give it a go; your cozy dinner awaits!