Description
This Broccoli Cheddar Gnocchi Soup combines tender potato gnocchi with crisp broccoli florets in a rich, creamy cheddar cheese broth. A comforting and satisfying meal that brings together the classic flavors of broccoli cheese soup and pillowy gnocchi, perfect for cozy lunches or dinners any time of year.
Ingredients
Scale
Base and Vegetables
- 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
Liquids and Seasonings
- 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
Other
- 16 ounces potato gnocchi
- 8 ounces shredded sharp cheddar cheese (or a mix of sharp cheddar and melty cheese like Monterey Jack)
Instructions
- 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 the minced garlic along with a generous pinch of kosher salt and freshly ground black pepper to build flavor.
- Make Roux: Sprinkle the all-purpose flour over the onions and garlic, stirring constantly to create a paste. Cook for 1 to 2 minutes to remove the raw flour taste while preventing browning.
- Add Milk to Form Béchamel: Gradually whisk in the whole milk, about 1/3 cup at a time, making sure each addition is fully incorporated before adding more. This will create a thick, smooth base without lumps, acting as the start of your cheese sauce.
- Add Broth, Cream, and Seasonings: Stir in the low-sodium chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce. Mix thoroughly using a whisk and increase the heat to medium-high. Bring the soup to a gentle boil; the broth will be thin but will thicken as it cooks. Stir frequently to prevent scorching.
- Cook Vegetables: Add shredded carrot and broccoli florets to the soup. Adjust the heat so the soup simmers gently (avoid a vigorous boil). Cook for 10 minutes, stirring regularly to combine flavors and cook vegetables to tender-crisp.
- Cook Gnocchi: While the soup cooks, bring a separate pot of water to a boil. Cook the potato gnocchi according to the package instructions, typically about 3 minutes, until they float to the surface. Drain and set aside.
- Check Seasoning and Doneness: Taste a piece of broccoli with some broth to ensure tenderness and flavor. Adjust salt and pepper seasoning as necessary.
- Reduce Heat and Rest Soup: Lower the heat to low and let the soup rest until bubbling stops. This prevents overcooking and prepares the soup for cheese addition.
- Add Cheese: Gradually stir in the shredded sharp cheddar cheese a handful at a time, stirring constantly to melt the cheese smoothly into a rich, creamy soup base.
- Combine Gnocchi and Serve: Gently fold the cooked gnocchi into the soup. Taste once more and adjust seasoning with salt and pepper if needed. Serve warm for a comforting and hearty meal.
Notes
- Broccoli Cheddar Gnocchi Soup brings together the comforting flavors of classic broccoli cheese soup with soft, pillowy gnocchi, creating a perfect meal for cooler days or any time you want a hearty bowl of creamy goodness.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Use sharp cheddar for a bold cheese flavor or blend with Monterey Jack for a smoother melt and milder taste.
- Be sure to stir frequently during cooking with dairy-based soups to prevent scorching at the bottom of the pot.
- Cook gnocchi separately to avoid them becoming mushy in the soup.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 430
- Sugar: 6g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 85mg
