There’s something irresistibly cozy about this Broccoli Cheddar Gnocchi Soup Recipe—it’s creamy, cheesy, and packed with tender broccoli and pillowy gnocchi. It’s the kind of soup that wraps you in a warm hug on a chilly day, and trust me, making it at home is easier than you think.

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’m genuinely excited to share this recipe because it has become a go-to comfort dish in my kitchen. It’s not just soup; it’s a buttery, cheesy celebration of simple ingredients that come together to feel downright luxurious. You’ll notice the gnocchi adds a fun twist that makes each bite wonderfully chewy and satisfying.

Comfort in a bowl: Creamy, cheesy, and loaded with fresh broccoli and gnocchi—perfect for cozy evenings.
Easy to make: Uses simple pantry staples, but the layered flavors make it taste like a restaurant-worthy soup.
Versatile and hearty: With the gnocchi, this soup feels like a full meal that will keep you satisfied.
Great for leftovers: It reheats beautifully, making it a perfect make-ahead soup for busy weeks.

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 comes down to a balance of creamy, savory, and fresh ingredients. Each one plays a role to create the perfect blend of flavors and textures. When shopping, picking fresh broccoli and shredding your own cheese makes all the difference in flavor and melt.

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 and providing richness for the roux that thickens the soup.
Onion: Adds subtle sweetness and depth; I usually choose white onion but a sweet onion works beautifully too.
Garlic: Just a couple of cloves give the soup a warm, savory backbone without overpowering.
All-purpose flour: Key for making the roux that gives the soup its velvety texture.
Whole milk: Adds creaminess while balancing the richness from butter and cream.
Chicken broth: I prefer low-sodium so I can control the saltiness and let the other flavors shine.
Heavy cream: Gives the soup that decadent, luscious finish.
Dijon mustard: A secret touch that brightens the flavor and adds mild tang.
Worcestershire sauce: Adds a subtle umami kick that complements the cheese.
Carrot: Provides natural sweetness and a lovely color contrast.
Broccoli florets: Fresh and bite-sized for perfect texture in every spoonful.
Potato gnocchi: The star ingredient that makes this soup special and hearty.
Sharp cheddar cheese: Shredded fresh from a block for the best melt and rich cheddar 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

What I love most about this Broccoli Cheddar Gnocchi Soup Recipe is how easy it is to tweak. I usually stick to the classic, but sometimes I swap out veggies or adjust the cheese combo depending on what I have handy. Feel free to make this soup truly yours.

Vegetarian variation: Use vegetable broth instead of chicken broth for a meat-free version—still delicious and comforting.
Cheese swap: Mixing sharp cheddar with a bit of Monterey Jack makes the soup extra creamy and melty, which I recommend trying.
Spice it up: Add a pinch of smoked paprika or a dash of cayenne if you like a little heat.
Extra greens: Toss in some kale or spinach at the end of cooking for extra nutrients and color.

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

Step 1: Building the Flavor Base

First, melt your butter over medium heat in a roomy soup pot or Dutch oven—this is where your flavor foundation starts. Add the chopped onion and let it soften slowly, about 5 minutes, stirring occasionally. The onions should become translucent and slightly sweet but not browned. Garlic goes in next, with a big pinch of kosher salt and some freshly ground black pepper to wake things up. Stir it all together until fragrant—about 30 seconds.

Step 2: Make the Roux and Creamy Base

Sprinkle the flour evenly over your aromatics and stir constantly to coat everything. This creates a thick paste called a roux, which will thicken the soup beautifully. Let it cook for a minute or two so the raw flour taste cooks out, but don’t let it brown—stir continuously.

Next, gradually whisk in the milk—about a third of a cup at a time—to keep the mixture smooth and lump-free. I find patience here pays off greatly; whisk thoroughly between each addition. The resulting bechamel will be thick and creamy, perfect for your cheese sauce base.

Step 3: Add Broth and Flavor Boosters

Now, pour in the chicken broth and heavy cream, stirring well. Don’t forget the Dijon mustard and Worcestershire sauce—they add that subtle zing and umami that I always rely on to make this soup stand out. Turn your heat to medium-high and bring everything just to a gentle boil. It might look thinner than you expect at this point, but trust me—it will thicken as the soup simmers.

Step 4: Simmer Vegetables

Stir in the shredded carrot and broccoli florets. Adjust your heat so the soup bubbles gently—not a fierce boil—and let it cook for about 10 minutes, stirring frequently. This step softens the broccoli just right, and the carrot adds a gentle sweetness. Remember to stir often to keep the dairy from sticking to the pot. During this time, boil your gnocchi separately until they float, about 3 minutes. Drain and set aside.

Step 5: Cheese and Gnocchi Finale

Once the veggies are tender and the soup has thickened, taste the broth and adjust seasoning with salt and pepper—this last step is key. Turn the heat down to low and let the soup rest until it stops bubbling. Now comes the really fun part: slowly add shredded cheddar cheese by the handful, stirring constantly so it melts in perfectly, creating that rich, creamy texture you’re craving.

Finally, fold the cooked gnocchi into the soup gently and give it one last taste. Add salt or pepper if needed. Ready to serve!

Top Tip

From my many batches of this soup, I’ve learned a few tricks that make all the difference between good and wow-worthy!

Freshly shredded cheese: Shredding your own cheddar instead of using pre-shredded yields creamier, smoother melting that elevates the soup’s texture.
Don’t rush the roux: Taking the time to let the butter and flour cook gently ensures no raw flour taste creeps into your delicious bowl.
Stir often: Dairy soups love to stick and scorch, so keep that spoon moving, especially after adding cream and cheese.
Simmer broccoli gently: Overcooked broccoli gets mushy and loses its bright color. A gentle simmer keeps it tender but still vibrant and fresh-tasting.

How to Serve Broccoli Cheddar Gnocchi Soup Recipe

Broccoli Cheddar Gnocchi - Serving Suggestion

Garnishes

I like to top my bowls with a sprinkle of extra sharp cheddar or even a handful of crispy bacon bits for contrast and crunch. A few fresh chives or green onions add color and a fresh bite. Sometimes, a little drizzle of good olive oil or a pinch of smoked paprika raises things to the next level.

Side Dishes

This soup pairs beautifully with crusty bread or garlic toast—you can’t go wrong! When I feel like making it extra special, I serve it alongside a simple salad with a tangy vinaigrette to balance the richness.

Creative Ways to Present

For dinner parties, I serve this soup in mini bread bowls for a fun, cozy presentation that guests adore. You can also swirl a little pesto or chili oil on top to add visual appeal and a burst of flavor.

Make Ahead and Storage

Storing Leftovers

When I have leftovers of this Broccoli Cheddar Gnocchi Soup Recipe, I store them in an airtight container in the fridge. It keeps well for 3-4 days, but I always recommend reheating gently on the stove to preserve creaminess and avoid curdling.

Freezing

I’ve found this soup freezes okay, but since the gnocchi and broccoli can get a bit soft after thawing, I prefer to freeze the soup base (without gnocchi) and cook fresh gnocchi when reheating. This keeps the texture just right.

Reheating

Gently reheat the soup over medium-low heat, stirring frequently. If it thickens too much, add a splash of milk or broth to loosen it up. Add gnocchi last, warming just until heated through to keep them from getting mushy.

Frequently Asked Questions:

Can I make this Broccoli Cheddar Gnocchi Soup Recipe vegetarian?

Absolutely! Simply swap the chicken broth for a good quality vegetable broth, and the rest of the recipe stays exactly the same. It’s just as hearty and delicious.

What type of cheese works best for this soup?

Sharp cheddar is my go-to for a rich, tangy flavor and great melting quality. You can mix it with Monterey Jack or Gruyère for extra creaminess and a slightly different flavor profile. Avoid pre-shredded cheese if possible for the best melt.

How do I prevent the dairy from curdling?

Stir the soup frequently, keep the heat moderate once the cream and cheese are added, and avoid letting the soup boil vigorously. Gentle simmering helps maintain the creamy texture perfectly.

Can I use frozen broccoli?

Yes, you can, but fresh broccoli gives the best texture and flavor. If you use frozen, defrost and drain it well before adding to avoid excess water, and add it towards the end of cooking to prevent it from getting mushy.

Final Thoughts

This Broccoli Cheddar Gnocchi Soup Recipe is one of those special dishes that feels both nostalgic and a little indulgent. It’s a recipe I keep coming back to for its ease, comfort, and the way it turns simple ingredients into pure joy. I can’t wait for you to try it and make it your own, because once you have a bowl, you’ll understand why it’s such a keeper in my kitchen (and hopefully yours too!).