Description

This Broccoli Cheddar Gnocchi Soup combines tender broccoli florets, soft potato gnocchi, and a rich, creamy cheddar cheese sauce to create a comforting, hearty bowl perfect for chilly days. The soup is carefully crafted with a blend of aromatic onions, garlic, and a béchamel base, finished with sharp cheddar for deep flavor and velvety texture.

Ingredients

Scale

Sauce and Soup 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 florets cut to bite size

Final Ingredients

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

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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 and translucent, approximately 5 minutes. Stir in the minced garlic along with a big pinch of kosher salt and freshly ground black pepper to enhance flavor.
Add Flour to Form Roux: Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously to create a paste and cook off the raw flour taste for about 1 to 2 minutes, ensuring the mixture remains smooth and bubble-free.
Incorporate Milk for Béchamel: Gradually whisk in the whole milk in three additions of 1/3 cup each. Whisk thoroughly after each addition until no lumps remain, forming a thick, creamy béchamel base for the soup.
Add Broth, Cream, and Seasonings: Mix in the low-sodium chicken broth, heavy cream, prepared Dijon mustard, and Worcestershire sauce. Stir until combined, then raise the heat to medium-high to bring the soup to a gentle boil. The soup will be thin at this point; it will thicken as it cooks. Remember to stir frequently to prevent dairy from scorching.
Add Vegetables and Simmer: Add the shredded carrot and broccoli florets to the pot. Adjust heat to maintain an active simmer (avoid aggressive boiling). Cook for 10 minutes, stirring occasionally to cook the vegetables thoroughly and blend the flavors.
Cook Gnocchi Separately: Meanwhile, bring a medium pot of water to a rolling boil. Add the potato gnocchi and cook according to package directions—usually about 3 minutes until they float to the surface. Drain and set aside.
Taste and Adjust Seasoning: Use a spoon to fish out a piece of broccoli with broth and taste for tenderness and seasoning. Adjust salt and pepper as needed to suit your preference.
Reduce Heat and Rest Soup: Lower the heat to low and let the soup rest until bubbling stops, allowing flavors to meld and temperature to stabilize.
Add Cheese Gradually: Add the shredded sharp cheddar cheese one handful at a time, stirring constantly to fully melt and incorporate the cheese into the soup, creating a rich and creamy texture.
Combine Gnocchi and Final Seasoning: Stir the cooked gnocchi into the soup gently to avoid breaking the pieces. Taste once more and adjust with additional salt and pepper if necessary. Serve warm.

Notes

For broccoli preparation, using a 12-ounce bag of fresh florets trimmed and cut into bite-sized pieces works well and saves time.
Shredding cheese from a block instead of using pre-shredded bags ensures better melting and flavor, as pre-shredded cheeses often contain anti-caking agents.
Stir frequently after adding dairy ingredients to prevent scorching at the bottom of the pot.
If preferred, substitute chicken broth with vegetable broth to make the recipe vegetarian-friendly, though the recipe as given uses chicken broth.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 5 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: 10 g
Cholesterol: 60 mg