Description

This Broccoli Cheddar Gnocchi Soup is a creamy, comforting dish perfect for a cozy meal. It features tender broccoli, shredded carrots, and fluffy potato gnocchi in a rich cheddar cheese sauce made from scratch. With simple ingredients and straightforward stovetop cooking, this soup offers a delightful blend of flavors and textures that warm you up from the inside out.

Ingredients

Scale

Sauce and Base

4 tablespoons butter
1 small white or sweet onion, chopped
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

Other Ingredients

16 ounces potato gnocchi
8 ounces shredded sharp cheddar cheese (or a mix of sharp cheddar and Monterey Jack)

Cook Mode Prevent your screen from going dark

Instructions

Melt Butter and 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 the minced garlic along with a big pinch of kosher salt and freshly ground black pepper.
Create the Roux: Sprinkle the flour evenly over the onions and garlic, stirring continuously to form a paste. Cook for 1 to 2 minutes to remove the raw flour taste.
Add Milk Gradually: Whisk in the whole milk slowly, about 1/3 cup at a time, making sure each addition is fully incorporated and the mixture is smooth before adding more. This forms a thick, lump-free béchamel base.
Add Remaining Liquids and Seasonings: Stir in the low-sodium chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce. Mix thoroughly, then raise heat to medium-high and bring the soup to a gentle boil.
Simmer Vegetables: Add the shredded carrots and broccoli florets. Adjust the heat to maintain a gentle simmer, not a rolling boil, and cook while stirring frequently for 10 minutes until the broccoli is tender.
Cook Gnocchi Separately: Meanwhile, bring a medium pot of water to a boil. Add the potato gnocchi and cook according to package instructions, usually about 3 minutes, until the gnocchi float to the surface. Drain and set aside.
Check Seasoning and Rest Soup: Remove one broccoli piece with a spoonful of broth to check tenderness and flavor. Add more salt and pepper as needed. Reduce heat to low and let the soup rest until bubbling ceases.
Add Cheese: Gradually stir in the shredded cheddar cheese by the handful, mixing constantly until the soup becomes rich and creamy.
Combine Gnocchi and Final Seasoning: Gently fold the cooked gnocchi into the soup. Taste again and adjust salt and pepper as necessary. Serve warm.

Notes

For the broccoli, trimming stems and cutting florets into bite-sized pieces helps with even cooking and ease of eating.
Shredding cheese from a block rather than using pre-shredded cheese results in creamier texture and better melting, avoiding anti-caking agents present in bagged shredded cheese.
Stir soup frequently during cooking to prevent dairy from scorching on the bottom of the pan.
If preferred, substitute half-and-half for heavy cream for a lighter soup, though it may be less rich.
Use low-sodium broth to better control the salt level in the soup.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 4 g
Sodium: 400 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 12 g
Cholesterol: 70 mg