If you’re craving something cozy, cheesy, and just downright comforting, then you’re going to want to dive into this Broccoli Cheddar Gnocchi Soup Recipe. I absolutely love how this soup combines the tender bite of gnocchi with crisp broccoli florets and a luscious cheddar sauce that feels like a warm hug. When I first tried this, I was hooked instantly—it’s the kind of recipe that makes you want to curl up on the couch and savor every spoonful. Keep reading because I’m sharing all the tips and tricks to help you nail this fan-freaking-tastic soup every time.

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Why You’ll Love This Recipe

Simple, Accessible Ingredients: You don’t need anything fancy—most of these ingredients are pantry staples or easy to find at the store.
Perfect Comfort Food: Creamy, cheesy, and hearty with gnocchi that adds a fun twist you don’t often see in soups.
Customizable Veggies: The broccoli and carrot combo adds just the right freshness and texture but you can easily swap or add your favorites.
Great for Busy Nights: Ready in under an hour and easy to make, so you can get dinner on the table without any stress.

A white bowl filled with a creamy soup that has chunks of gnocchi and small pieces of broccoli and carrots mixed throughout. The soup is light yellowish-green with a thick and smooth texture, with visible bits of vegetables giving it a fresh and hearty look. A woman's hand holds a golden-brown toasted slice of bread dipped into the soup, covered with a creamy portion of the vegetable gnocchi mix. The background is a white marbled texture with a wooden cutting board and herbs slightly blurred behind. Photo taken with an iphone --ar 2:3 --v 7 - Broccoli Cheddar Gnocchi Soup, cheesy broccoli gnocchi soup, hearty vegetable gnocchi soup, creamy broccoli cheddar soup, easy gnocchi soup recipe

Ingredients You’ll Need

Each ingredient plays a vital role in building flavor and texture in this Broccoli Cheddar Gnocchi Soup Recipe. From the richness of butter and cream to the sharp bite of cheddar cheese, you’ll find these ingredients complement each other beautifully. I highly recommend using fresh cheese to get that perfect melt and avoiding pre-shredded options when you can, trust me on this!

Flat lay of a small pat of creamy yellow butter, one small white onion halved to show fresh layers, two whole uncracked brown eggs, two cloves of fresh garlic with papery skin, a small white ceramic bowl filled with fine white all-purpose flour, a small white bowl of smooth whole milk, a small white bowl of pale heavy cream, a small white bowl containing golden chicken broth, a small white bowl with smooth Dijon mustard, a small white bowl holding dark Worcestershire sauce, a large bright orange shredded carrot mound, a neat pile of fresh green broccoli florets, a cluster of pillowy potato gnocchi, and a pile of freshly shredded sharp orange cheddar cheese, all arranged symmetrically 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 awthu7i m7354615311229779997 - Broccoli Cheddar Gnocchi Soup, cheesy broccoli gnocchi soup, hearty vegetable gnocchi soup, creamy broccoli cheddar soup, easy gnocchi soup recipe

Butter: This is your base for sautéing and making the roux; real butter adds that silky richness you want.
Onion: I prefer a small white or sweet onion for subtle sweetness; finely chopped to integrate seamlessly.
Garlic: Fresh minced garlic amps up the savory note—don’t skip it, but be careful not to burn it.
Kosher Salt and Black Pepper: Essential for seasoning at every step, adjusting as the soup develops flavors.
All-purpose Flour: The thickening agent that makes your soup luxuriously creamy without lumps.
Whole Milk: Adds creaminess while keeping things light—important for the béchamel base of the soup.
Low-sodium Chicken Broth: Provides savory depth; low sodium lets you control salt levels perfectly.
Heavy Cream: For that indulgent, creamy finish, making this soup truly decadent.
Dijon Mustard: Just a touch for subtle tang and to brighten the flavor.
Worcestershire Sauce: Adds umami complexity that enhances the cheese and veggies.
Carrot: Shredded for sweetness and a little texture contrast against the broccoli.
Broccoli Florets: Fresh is best here—you want bite-sized pieces so they cook evenly and fit in each spoonful.
Potato Gnocchi: The star texture—soft, pillowy potato gnocchi brings a fun and filling factor to the soup.
Sharp Cheddar Cheese: For the real cheesy punch; shred your own for best melt and 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.

Variations

I love experimenting with this Broccoli Cheddar Gnocchi Soup Recipe—sometimes I swap veggies or cheeses depending on what I have at home. You can totally make this your own by adding different flavors or making it fit your dietary needs. Let me share a few ideas to get your creativity flowing.

Vegetarian Version: Simply substitute the chicken broth with vegetable broth; I promise it’s still just as rich and comforting.
Cheese Swap: Mix in some Gruyère or fontina with the cheddar for a nuttier, creamier soup.
Add Protein: For a heartier meal, toss in some cooked shredded chicken or crispy bacon.
Extra Veggies: Throw in mushrooms, spinach, or zucchini for extra nutrition and flavor variation.

How to Make Broccoli Cheddar Gnocchi Soup Recipe

Step 1: Build the Flavor Base

Start by melting your butter over medium heat in a big, sturdy soup pot or Dutch oven—this will be the vessel for all the deliciousness. Toss in the chopped onions and sauté them gently until they’re soft and translucent, about 5 minutes. I find taking your time here pays off big time—it lets the sweetness come out naturally. Then stir in your minced garlic with a generous pinch of salt and freshly ground pepper. Watch the garlic carefully so it doesn’t brown too much; you want that gentle aroma, not burnt bitterness.

Step 2: Make a Smooth Roux and Add Milk

Sprinkle the flour evenly over the fragrant mixture and stir well to combine, creating a thick paste. Give it a minute or two to cook out the raw flour taste—that’s an important step you don’t want to skip. Then, slowly whisk in the milk in small increments, about a third of a cup at a time. This takes some patience, but it’s worth it—you want a silky base that’s thick but smooth, without lumps. Using a whisk really helps here, and don’t rush the incorporation.

Step 3: Add Broth, Cream, and Seasonings

Pour in your chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce next. Whisk everything together thoroughly and turn the heat up just enough to bring the soup to a gentle boil. Don’t worry if it looks thin now—once the veggies and gnocchi join in, it’ll thicken right up. Just keep stirring every now and then so that creamy dairy at the bottom doesn’t scorch. This step is all about building layers of flavor and texture.

Step 4: Cook the Veggies and Gnocchi Separately

Add your shredded carrots and fresh broccoli florets to the simmering soup. Keep the heat moderate so you have a nice simmer—that gentle bubble helps the broccoli get tender without breaking apart and the carrots add a bit of sweetness. I usually cook this for about 10 minutes, stirring often. While that’s happening, bring a separate pot of salted water to a boil and cook the potato gnocchi following the package instructions (usually about 3 minutes, until they float to the surface). Drain the gnocchi and keep them aside until the soup is ready to come together.

Step 5: Finish with Cheese and Gnocchi

Before adding cheese, scoop out a piece of broccoli and a bit of broth to taste—this way you can make sure the seasoning is spot on. Don’t hesitate to add more salt and pepper here! Then reduce the heat to low and let the soup mellow for a few minutes. Time for my favorite part: adding the shredded cheddar cheese a handful at a time. Stir constantly to help it melt smoothly into that rich béchamel base. Finally, gently stir in the cooked gnocchi and give everything one last taste check. Adjust seasoning if needed and you’re good to go!

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Pro Tips for Making Broccoli Cheddar Gnocchi Soup Recipe

Shred Your Cheese Fresh: I discovered this trick when I stopped using pre-shredded bags—it melts so much creamier and gives your soup that authentic cheesy taste.
Take Your Time with the Roux: Cooking the flour paste properly is key to avoiding lumps and getting that perfect creamy texture.
Watch the Heat After Adding Dairy: When your soup is simmering with milk and cream, stirring frequently prevents burning and keeps everything smooth.
Don’t Overcook the Gnocchi: They cook quickly and become mushy if left too long, so keep an eye on them—you want that pillowy softness with structure.

How to Serve Broccoli Cheddar Gnocchi Soup Recipe

Broccoli Cheddar Gnocchi Soup Recipe - Serving

Garnishes

My go-to garnish is a sprinkle of extra shredded cheddar or a pinch of finely chopped fresh chives—you get a pop of color and a little fresh oniony bite that brightens up the richness. Sometimes I add crispy bacon bits for an indulgent crunch, or a light dusting of smoked paprika for a subtle warmth. These small touches make the presentation feel special without much extra effort.

Side Dishes

A warm, crusty baguette or garlic bread pairs perfectly here—you’ll want something to soak up every last drop of that creamy soup. Sometimes I serve a simple green salad alongside to add some freshness and balance, especially if I’ve gone heavy on cheese or bacon. If you want to get really cozy, grilled cheese sandwiches are an unbeatable pairing for this soup.

Creative Ways to Present

For dinner parties, I love serving this soup in individual mini crockpots or ceramic soup crocks to keep it warm and cozy while guests mingle. You could also try hollowing out small round bread rolls and ladling the soup inside for a cute, edible bowl. When I made this for a holiday gathering, I added a sprinkling of toasted breadcrumbs on top for crunch and wowed everyone with a little extra texture surprise.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. One thing I’ve learned is to keep the gnocchi mixed into the soup so they soak up the flavors rather than drying out. Just reheat gently to avoid curdling or separating of the dairy.

Freezing

Freezing cheese-based soups can be tricky because the texture changes slightly, but I’ve found it’s still good frozen if you plan to eat within a month. Freeze the soup without the gnocchi, then cook the gnocchi fresh when you’re ready to enjoy it again to keep them pillow-soft.

Reheating

When reheating, I prefer warming the soup slowly over low heat on the stove, stirring frequently. This helps keep the cheese luscious and prevents any separation. If the soup thickens too much, I add a splash of milk to loosen it up. Add freshly cooked gnocchi when reheating leftovers for that fresh-baked feel.

FAQs

Can I make this Broccoli Cheddar Gnocchi Soup Recipe vegetarian?

Yes! Simply swap the chicken broth for a good-quality vegetable broth. The soup will still be creamy and flavorful, especially with the addition of sharp cheddar cheese and Dijon mustard for depth.
What’s the best way to prevent lumps when adding flour and milk?

Making a proper roux is key: cook the flour in butter long enough before gradually whisking in cold milk in small increments. Whisk constantly to incorporate each addition completely before adding more. This helps create a smooth, lump-free base for your soup.
Can I substitute frozen broccoli for fresh in this soup?

You can use frozen broccoli, but I recommend thawing and patting it dry first to avoid excess water diluting the soup. The texture will be softer compared to fresh, but it’ll still taste delicious and save prep time.
Is it better to shred cheese at home or buy pre-shredded for this soup?

Shredding cheese at home is definitely better—you’ll get creamier melt and richer flavor without fillers or anti-caking agents that can affect texture and taste in your soup.
How long does this soup keep in the fridge?

Stored in an airtight container, this soup will stay good in the refrigerator for up to 3 days. Make sure to reheat gently to maintain that creamy texture.

Final Thoughts

This Broccoli Cheddar Gnocchi Soup Recipe is one of those dishes that feels like a little love in a bowl. I keep coming back to it because it’s reliable, comforting, and hits all the right notes—a creamy, cheesy base, fresh veggies, and those soft gnocchi that make it special. Whether you’re cooking for family or just treating yourself, I hope you enjoy making and eating this as much as I do. Go ahead, give it a try, and I bet it’ll become one of your go-to soups too.