Description
This creamy Broccoli Cheddar Gnocchi Soup combines tender broccoli florets, cheesy gnocchi, and a rich cheddar-infused broth for a comforting and satisfying meal. Made with a béchamel base enriched with milk, cream, and sharp cheddar cheese, this soup is perfect for chilly days or cozy dinners. The fresh vegetables add texture and nutrition, while the pillowy gnocchi make it hearty and filling.
Ingredients
Scale
Dairy & Butter
- 4 tablespoons butter
- 1 cup whole milk
- 1 cup heavy cream
- 8 ounces shredded sharp cheddar cheese
Produce
- 1 small white or sweet onion, chopped (or 1/2 of a medium)
- 2 cloves garlic, minced
- 1 large carrot, scrubbed and shredded
- 3 cups raw broccoli florets, stems trimmed and florets cut to bite size
Pantry
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 2 teaspoons prepared Dijon mustard
- 1 teaspoon Worcestershire sauce
- 16 ounces potato gnocchi
Instructions
- Melt Butter and Sauté Aromatics: In a 4-quart soup pot or Dutch oven over medium heat, melt the butter. Add the chopped onions and sauté until soft, about 5 minutes. Then add the minced garlic along with a generous pinch of kosher salt and black pepper, stirring to combine.
- Add Flour to Create Roux: Sprinkle the flour evenly over the sautéed onions and garlic. Stir continuously to form a paste and cook for 1 to 2 minutes to remove the raw flour taste, ensuring it doesn’t brown.
- Whisk in Milk to Form Béchamel: Gradually whisk in the milk in three additions (about 1/3 cup at a time), whisking thoroughly after each addition to create a smooth, thick béchamel sauce without lumps.
- Add Broth, Cream, and Seasonings: Pour in the chicken broth and heavy cream, then stir in the Dijon mustard and Worcestershire sauce. Mix thoroughly with a whisk and increase heat to medium-high to bring the soup to a gentle boil. The soup will be thin at this point.
- Simmer with Vegetables: Add the shredded carrots and broccoli florets to the pot. Adjust heat to maintain an active simmer (gentle bubbling but not a vigorous boil). Cook for 10 minutes, stirring occasionally to prevent scorching.
- Cook Gnocchi Separately: While the soup simmers, bring a medium pot of water to a boil and cook the potato gnocchi according to package directions, about 3 minutes or until they float to the surface. Drain and set aside.
- Taste and Adjust Seasoning: Carefully fish out one broccoli piece along with some broth to taste; ensure the broccoli is tender and the soup is flavorful. Add more salt and pepper if needed.
- Reduce Heat and Rest Soup: Lower the heat to low. Let the soup rest without bubbling for a few minutes, allowing the flavors to meld and the temperature to stabilize before adding cheese.
- Add Cheese Gradually: Stir in the cheddar cheese one handful at a time, mixing constantly until fully melted and the soup becomes creamy and rich.
- Finish with Gnocchi: Add the cooked gnocchi to the soup, gently stirring them in. Give the soup a final taste and adjust seasoning with salt and pepper as desired. Serve hot.
Notes
- Use fresh broccoli florets trimmed from stems and cut into bite-sized pieces for the best texture in the soup.
- Shredding cheddar cheese from a block yields a superior melt and flavor compared to pre-shredded cheese, which often contains anti-caking agents that affect texture.
- Stir frequently during simmering to prevent dairy from scorching on the bottom of the pot.
- For a vegetarian version, substitute the chicken broth with vegetable broth.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 95mg
