Description
This Broccoli Cheddar Gnocchi Soup is a creamy, comforting dish loaded with tender broccoli, shredded carrots, and soft potato gnocchi in a rich cheddar cheese sauce. Perfect for a cozy meal, this recipe blends fresh veggies and melt-in-your-mouth cheese with savory aromatics and a velvety bechamel base.
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 into bite-sized pieces
Main Ingredients
- 16 ounces potato gnocchi
- 8 ounces shredded sharp cheddar cheese (or a mix of sharp cheddar and Monterey jack)
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 minced garlic along with a big pinch of salt and freshly ground black pepper.
- Add flour to form a paste: Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously to create a paste, cooking off the raw flour taste for 1 to 2 minutes, ensuring no lumps remain.
- Incorporate milk gradually: Whisk in the whole milk in 1/3 cup increments, fully incorporating each addition before adding the next. This forms a thick bechamel base without lumps.
- Add broth and seasonings: Stir in the low-sodium chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce thoroughly. Increase heat to medium-high to bring the soup to a gentle boil, stirring frequently to prevent scorching.
- Add vegetables and simmer: Add the shredded carrot and bite-sized broccoli florets. Adjust heat to maintain an active simmer (not a rolling boil) and cook for 10 minutes, stirring occasionally to ensure even cooking.
- Cook gnocchi separately: Meanwhile, bring a medium pot of water to a boil. Cook the potato gnocchi according to package instructions, typically about 3 minutes until they float to the surface. Drain and set aside.
- Taste and adjust seasoning: Remove one piece of broccoli with some broth to test for tenderness and flavor. Adjust salt and pepper as needed.
- Let soup rest: Reduce heat to low and allow the soup to rest for several minutes until bubbling stops to enhance flavor melding.
- Add cheese gradually: Stir in the shredded sharp cheddar cheese one handful at a time, stirring constantly until the soup becomes rich and creamy.
- Finish with gnocchi: Gently fold the cooked gnocchi into the soup. Give the soup a final taste and season with additional salt and pepper if desired. Serve warm.
Notes
- Prep note for broccoli: Buying a 12-ounce bag of fresh broccoli florets, trimming stems, and cutting florets into bite-sized pieces works well for convenience.
- Use freshly shredded cheese from a block rather than pre-shredded cheese for better meltability and flavor, avoiding additives that impair texture.
- Stir frequently especially after adding dairy to prevent scorching at the bottom of the pot.
- If you prefer a vegetarian version, substitute the chicken broth with vegetable broth.
- Gnocchi cooks quickly; watch closely to avoid overcooking as they should float when done.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 55 mg
