Name: Broccoli Cheddar Gnocchi Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 4 tablespoons butter; 1 small white or sweet onion, chopped (or 1/2 of a medium); 2 cloves garlic, minced; Kosher salt and freshly ground black pepper, to taste; 1 large carrot, scrubbed and shredded; 3 cups raw broccoli florets, stems trimmed and florets cut to bite size; 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; 16 ounces potato gnocchi; 8 ounces shredded sharp cheddar cheese (or a mix of sharp cheddar and melty cheese like Monterey Jack)

If you’re on the hunt for a comfort food that’s cozy, creamy, and just downright delicious, I have to share my Broccoli Cheddar Gnocchi Soup Recipe with you. I absolutely love how this soup combines tender gnocchi with the classic, cheesy goodness of broccoli cheddar soup—it’s like a big warm hug in a bowl. Whether you’re serving it for a family dinner or craving a meal that feels indulgent but is pretty easy to make, you’ll find that this recipe is a total winner.

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Why You’ll Love This Recipe

Comforting and Creamy: The rich cheddar and creamy base make every spoonful feel like pure comfort.
Easy to Make: With simple ingredients and straightforward steps, it’s a great weeknight meal winner.
Family Friendly: My family goes crazy for how tender the gnocchi gets soaking up all that cheesy soup.
Healthy Twist: Including broccoli and carrots adds freshness and nutrition without skimping on flavor.

The image shows a wooden serving board on a dark surface with four ingredients arranged around and on it. On the left side of the board, bright orange shredded carrots are loosely piled on the white marbled surface. On the board itself, there is a large group of small, green broccoli florets clustered towards the center-left. To the right of the broccoli on the board, there is a pile of white and yellow shredded cheese mixed together. In front of the cheese and broccoli, on the lower right part of the board and extending slightly onto the surface, are pale, off-white gnocchi pieces arranged in a small group. The overall look is fresh and colorful with clear separations of each ingredient photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Broccoli Cheddar Gnocchi Soup Recipe brings together ingredients that balance creaminess, sharp cheddar flavor, and fresh veggies. Be sure to pick a good sharp cheddar for maximum melty cheesiness and fresh broccoli florets that hold their shape well.

Butter: Gives a rich base for sautéing and adds depth to the soup’s flavor.
White or sweet onion: Adds subtle sweetness and flavor complexity when softened.
Garlic: A little minced garlic brings a wonderful aromatic boost you don’t want to skip.
Kosher salt and black pepper: Essential for seasoning and enhancing all those flavors.
All-purpose flour: Key to thickening the soup and creating that silky bechamel base.
Whole milk: For creaminess and a smooth sauce texture.
Low-sodium chicken broth: Keeps the soup flavorful but not overly salty.
Heavy cream: Adds luxurious richness to the soup’s body.
Prepared Dijon mustard: Just a hint gives a subtle tang and depth to the cheese sauce.
Worcestershire sauce: Brings umami and complexity that elevates the whole dish.
Carrot: Adds natural sweetness and a bit of texture contrast.
Broccoli florets: The star veggie, keeping the soup vibrant and nutritious.
Potato gnocchi: Soft, pillowy bites that soak up the cheesy soup perfectly.
Shredded sharp cheddar cheese: I often mix cheddar with Monterey Jack for a great balance of sharpness and meltiness.

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.

Variations

I love that this Broccoli Cheddar Gnocchi Soup Recipe is so forgiving and adaptable. You can easily mix things up to suit your taste or dietary needs. Don’t be shy to make it your own!

Vegetarian Version: Swap chicken broth for vegetable broth, and make sure your Worcestershire sauce is vegetarian-friendly—I’ve done this, and you barely notice the difference.
Cheese Mix: I often add a bit of Gruyère or fontina for a nuttier, creamier flavor. It really makes the soup feel extra special.
Vegan Adaptation: Use plant-based milk and cream substitutes, vegan cheese, and vegetable broth; while I haven’t mastered that version yet, it’s an exciting experiment!
Extra Veggies: Sometimes I toss in some cauliflower or spinach for more color and nutrients. Just add them early enough to cook through.

How to Make Broccoli Cheddar Gnocchi Soup Recipe

Step 1: Sauté Onions and Garlic to Build Flavor

Start by melting butter in your soup pot over medium heat. I like using a Dutch oven because it distributes heat evenly. Add your chopped onion and cook it slowly until it’s soft and translucent—about five minutes. This slow-cook step really develops sweetness. Then toss in the minced garlic with a big pinch of salt and pepper; cook just until fragrant, about 30 seconds. Watch carefully so the garlic doesn’t burn—scorched garlic can ruin the soup.

Step 2: Make the Roux and Whisk in Milk

Sprinkle the flour over the softened onions and garlic and stir constantly to form a smooth paste—a roux. Cooking the flour for a couple of minutes helps get rid of the raw taste. Then, slowly whisk in the milk, about one-third at a time. Patience here pays off because you want a lump-free, thick base for your cheese sauce. It should look smooth and luscious, thicker than you might expect.

Step 3: Add Broth, Mustard, Worcestershire, and Veggies

Add the remaining liquids—chicken broth and heavy cream—along with the Dijon mustard and Worcestershire sauce. Whisk everything together well and crank the heat just enough to bring the soup to a gentle boil. At this point, it will be thinner, but don’t worry, it’ll thicken as it cooks. Stir frequently to keep the dairy from burning on the bottom. Add your shredded carrots and broccoli florets, and let the soup simmer gently for about 10 minutes or until the broccoli is tender but not mushy.

Step 4: Cook the Gnocchi Separately

While the broccoli cooks, bring a medium pot of salted water to a boil and cook the gnocchi per the package instructions. Usually, it takes about 3 minutes for them to float to the surface—that’s your signal that they’re done. Drain and set aside. This step ensures the gnocchi won’t get gummy by overcooking in the soup later.

Step 5: Season and Add Cheese, Then Stir in Gnocchi

Before adding cheese, always taste your broth for seasoning. The broccoli and chicken broth should create a flavorful base, so balance salt and pepper accordingly. Reduce heat to low and let the soup rest a moment so the bubbling stops—this helps when you start adding cheese. Add cheese handful by handful, stirring constantly to melt it smoothly into the soup. Once it’s rich and creamy, gently fold in your cooked gnocchi. Give it a final taste test and adjust seasoning as needed. That’s it—you’re ready to serve!

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Pro Tips for Making Broccoli Cheddar Gnocchi Soup Recipe

Low and Slow Onion Cooking: Take your time softening the onions to coax out natural sweetness and deepen flavor.
Whisk Carefully: Whisk in milk gradually to avoid lumps and get that silky smooth bechamel base.
Don’t Overcook Gnocchi: Cook gnocchi separately and just until they float—overcooking can make them mushy.
Add Cheese Last: Stir cheese in slowly over low heat to keep the soup creamy and prevent graininess.

How to Serve Broccoli Cheddar Gnocchi Soup Recipe

A white bowl filled with creamy soup that has a thick texture with small green broccoli pieces and thin orange carrot strips mixed in; the soup is light yellow with green and orange specks throughout. Near the bowl, a woman's hand is holding a toasted white bread slice with a golden brown crust. The bread has a rough texture with many air holes and is topped with a scoop of the creamy soup, showing the same colors and texture. The background has a blurred look with a white marbled surface under the bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle some extra shredded sharp cheddar on top for a cheesy burst and finish with a sprinkle of freshly chopped parsley or chives—it gives a fresh, green pop that looks as good as it tastes. A little crispy bacon crumble or crushed red pepper can also add a lovely contrast if you’re feeling adventurous.

Side Dishes

Since this soup is rich and hearty, I like pairing it with lighter sides like a crisp green salad or garlic bread. A crunchy baguette or warm sourdough goes perfectly for dipping and soaking up every last bit of that cheesy goodness.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls—everyone loves the extra cozy vibe and edible container! You can also garnish with a swirl of cream or a drizzle of smoked paprika oil to dress it up. It turns an everyday meal into something a little magical.

Make Ahead and Storage

Storing Leftovers

I store any leftover Broccoli Cheddar Gnocchi Soup in an airtight container in the fridge for up to 3 days. It actually tastes even better the next day once all the flavors have had time to mingle. Just be sure to give it a good stir before reheating, as the gnocchi can settle a bit.

Freezing

Freezing this soup is a bit tricky because the dairy and gnocchi can change texture after thawing. I’ve found that freezing before adding the gnocchi works best—freeze the soup base and broccoli, then cook fresh gnocchi when ready to serve. This keeps the soup tasting fresh and the gnocchi pillowy.

Reheating

When reheating, warm the soup slowly on the stove over low heat, stirring frequently. If it seems thickened too much, add a splash of milk or broth to loosen it up. Add cooked gnocchi at the end to prevent overcooking. This way, you preserve that creamy texture and soft gnocchi bites.

FAQs

Can I use frozen broccoli instead of fresh?

You can definitely use frozen broccoli if you’re short on fresh, but keep in mind it tends to be softer and may turn mushy if overcooked. Add it a bit later in the cooking process and watch closely to preserve some texture.
What can I substitute for gnocchi?

If gnocchi isn’t your thing, small pasta shapes like mini shells, or even cooked rice, can be used. Just cook them separately and add near the end like the gnocchi to avoid overcooking.
Can I make this soup dairy-free?

Yes! Use plant-based milk and cream alternatives, dairy-free cheese, and vegetable broth to adapt this recipe. The texture and flavor will be different, but it can still be delicious with some tweaks.
How thick should the soup be?

The soup should be creamy but not overly thick—you want it to coat your spoon nicely and have a velvety texture after adding cheese and cream, just like in a classic broccoli cheddar soup.

Final Thoughts

This Broccoli Cheddar Gnocchi Soup Recipe is one of those dishes I keep coming back to because it’s reliably comforting and satisfying. I discovered this trick of adding gnocchi to a classic broccoli cheddar base, and it transformed a good soup into something truly special. Whether you’re feeding a crowd or just want a cozy bowl for yourself, this recipe makes it easy to succeed. Give it a try—you’ll soon have your own go-to for those chilly evenings where nothing else quite hits the spot.