There’s something so comforting about a warm, creamy bowl on a chilly day, and this Broccoli Cheddar Gnocchi Soup Recipe really nails that cozy craving. It’s rich, cheesy, and hugs you from the inside out with tender broccoli and pillowy gnocchi. Trust me, it’s a game-changer for soup night.

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 tell you how many times this Broccoli Cheddar Gnocchi Soup Recipe has saved me on busy nights when I want something hearty but fuss-free. It’s one of those recipes that feels fancy but is actually pretty straightforward, and every spoonful is pure comfort.

Comfort Factor: A velvety cheese sauce combined with gnocchi makes this soup irresistible and filling without being heavy.
Quick to Make: Despite its rich flavors, the recipe comes together in under an hour — perfect for weeknights.
Fresh Veggie Goodness: Broccoli and shredded carrot add texture and nutrition while blending wonderfully into the creamy base.
Super Versatile: You can tweak the cheese, switch up the gnocchi, or add extra veggies for your own spin.

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

This soup is all about layers of flavor coming together, starting with a smooth roux-based cheese sauce and finishing with fresh broccoli and tender gnocchi. Picking quality ingredients will really elevate the dish.

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 for sautéing onions and garlic, adding richness right from the start.
Onion: Provides a sweet, aromatic depth to the broth; I prefer white or sweet onions for their milder flavor.
Garlic: Just enough to boost the savory notes without overpowering.
All-purpose Flour: Essential for thickening the soup and creating that luscious bechamel base.
Whole Milk: Adds creaminess while keeping it lighter than just cream.
Chicken Broth: Low-sodium preferred to control saltiness and add savory depth.
Heavy Cream: Gives the soup indulgent richness and smooth texture.
Dijon Mustard: A clever little addition that brightens flavors and adds subtle tang.
Worcestershire Sauce: Adds an umami punch to complement the cheesy base.
Carrot: Adds a mild sweetness and texture — shredded so it melts in while still providing a bite.
Broccoli Florets: Fresh is best here; trimming stems and cutting into bite-sized pieces helps with even cooking.
Potato Gnocchi: These little dumplings are the charming stars — if you’re short on time, store-bought works great.
Sharp Cheddar Cheese: Use a good-quality block cheese and shred it fresh for meltiest, richest results.

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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

I love making this recipe just as is, but don’t hesitate to play around with it! I’ve swapped cheddar for a sharper gruyere once, which added a lovely nutty complexity. You can easily make it vegetarian by using a veggie broth instead of chicken.

Dairy-Free Version: Try using coconut cream and a plant-based cheese alternative if you want to enjoy a creamy soup without dairy.
Extra Veggies: Add cauliflower or kale for a boost of greens and texture. Just adjust cooking time accordingly.
Spicy Kick: A pinch of cayenne or smoked paprika brings a subtle warmth that pairs beautifully with the creamy base.

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

Step 1: Build Your Flavor Base

Start by melting butter in a large soup pot over medium heat. Then, toss in your chopped onions and cook them slowly until they’re translucent and tender — about 5 minutes. This step is key because those sweet onions mellow and form the foundation for your soup’s depth. Next, stir in minced garlic, along with a generous pinch of salt and freshly ground black pepper. The smell alone will make your kitchen feel like home.

Step 2: Make the Roux and Add Milk

Sprinkle the all-purpose flour over your softened aromatics and stir continuously to create a smooth paste. Give this a minute or two—cooking the raw flour is crucial to avoid that pasty taste. Then, gradually whisk in the milk, about a third of a cup at a time, making sure each addition is fully incorporated. This slow process prevents lumps and gives you a silky, thick bechamel base that’s the heart of your cheese sauce.

Step 3: Add Broth and Flavorings, Then Simmer

Pour in the chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce, whisking well to combine. The soup will look thin now, but that’s just the beginning. Crank your heat up to bring it to a gentle boil, then drop it down to maintain a simmer. Add in your shredded carrot and bite-sized broccoli florets, stirring frequently. The simmer should be gentle—vigorous boiling risks breaking down the broccoli too much. Cook for about 10 minutes until the veggies are tender but still bright and fresh.

Step 4: Cook the Gnocchi Separately

While your soup simmers, bring a separate pot of salted water to a boil and cook the gnocchi according to package instructions—usually around 3 minutes. You’ll know they’re done once they float to the surface. Quickly drain and set them aside, ready to join the party.

Step 5: Cheese It Up and Combine

Lower the heat to gently warm your soup without boiling. Begin adding shredded cheddar cheese, a handful at a time, stirring constantly so it melts smoothly into that creamy broth. The soup thickens and takes on its signature rich, velvety texture here. Finally, stir in your cooked gnocchi and let them soak up all the cheesy goodness for a minute or two. Give the soup a final taste and adjust the salt and pepper to your preference.

Top Tip

Making this Broccoli Cheddar Gnocchi Soup Recipe a few times taught me how to get it just right every time. Here are the little tricks that make a big difference in flavor and texture.

Shred Your Own Cheese: I know it takes a bit more effort, but freshly shredded cheese melts into the soup beautifully without the graininess or additives found in pre-shredded bags.
Be Patient With the Roux: Cooking the flour just long enough to eliminate the raw taste is essential. If you rush, you’ll taste flour in your soup — and nobody wants that!
Stir Often: Dairy can scorch or stick to the bottom quickly, so keep the soup moving gently with a wooden spoon or spatula.
Don’t Overcook Gnocchi: Cook gnocchi separately and add last; overcooked gnocchi can get mushy and fall apart in the soup.

How to Serve Broccoli Cheddar Gnocchi Soup Recipe

Broccoli Cheddar Gnocchi - Serving Suggestion

Garnishes

For garnishes, I usually keep it simple and let the soup shine—freshly ground black pepper, a drizzle of good olive oil, and sometimes a sprinkle of extra sharp cheddar on top. A handful of chopped chives or parsley brightens the bowl and adds a fresh finish.

Side Dishes

Sides like crusty artisan bread or a garlic baguette perfectly complement the creamy soup and make sure you don’t miss out on soaking up every last bit. A light green salad with lemon vinaigrette works great to balance the richness.

Creative Ways to Present

For a cozy dinner party, I like to serve this soup in mini bread bowls—just hollowed out sourdough rounds. It’s festive, fun, and makes the meal feel extra special. Pair with a white wine like Chardonnay for an elegant touch.

Make Ahead and Storage

Storing Leftovers

I store leftover Broccoli Cheddar Gnocchi Soup in airtight containers in the fridge for up to 3 days. It thickens as it cools, so when you reheat, I usually add a splash of milk or broth to loosen the texture back up.

Freezing

This soup doesn’t freeze as well because the cream and cheese can separate during thawing. I recommend making smaller batches if you want fresh soup each time, or freeze it without gnocchi and add them fresh when reheating.

Reheating

When reheating, warm it gently on the stovetop over low heat, stirring often. Adding a splash of milk or broth helps restore creaminess and keeps the soup from becoming grainy or too thick.

Frequently Asked Questions:

Can I use frozen broccoli in this soup?

Yes! Frozen broccoli works in a pinch, especially if you’re short on time. Just add it a bit earlier during the simmer so it has time to soften properly. I usually prefer fresh for the best texture and vibrant color though.

Can I make this soup vegan?

You can adapt this recipe by swapping out butter for plant-based margarine, using vegetable broth, a plant-based milk like oat or almond, and vegan cheese alternatives. Keep in mind the texture and flavor will be different but still delicious with the right adjustments.

What’s the best way to reheat this soup?

Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. Add a splash of milk or broth to loosen the texture if it’s thickened in the fridge. Avoid microwaving for extended times, which can curdle the dairy.

Can I substitute gnocchi with another pasta?

Absolutely. Small pasta shapes like shells, or even tortellini, work well if you don’t have gnocchi on hand. Just be sure to adjust the cooking time according to the pasta’s package instructions.

Final Thoughts

This Broccoli Cheddar Gnocchi Soup Recipe quickly became one of my favorite weeknight meals because it’s both approachable and deeply satisfying. From the homemade cheese sauce to the tender gnocchi and fresh broccoli, each spoonful feels like a warm hug. I hope you enjoy making it as much as I do — it’s the kind of recipe that invites you back to the kitchen again and again.