There’s something incredibly cozy about a warm, cheesy soup that also sneaks in some veggies—and that’s exactly what this Broccoli Cheddar Gnocchi Soup Recipe delivers. Creamy, comforting, and hearty, it’s the kind of dish that feels like a hug in a bowl.

A white bowl filled with a creamy soup showing soft, plump gnocchi pieces spread throughout a thick, light yellow broth. Small green broccoli florets and thin orange carrot strips are evenly mixed in, adding color and texture. The creamy base looks smooth with little specks of herbs scattered around. The bowl rests on a white marbled surface, with some small green herb sprigs placed next to it and slices of toasted bread on a wooden board in the corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Broccoli Cheddar Gnocchi Soup Recipe
Top Tip
How to Serve Broccoli Cheddar Gnocchi Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Cheddar Gnocchi Soup Recipe

Why You'll Love This Recipe

This Broccoli Cheddar Gnocchi Soup Recipe is one of those kitchen wins that combines comfort and a touch of elegance without any fuss. I love how the pillowy gnocchi and sharp cheddar come together to create a texture and flavor that’s instant crowd-pleasing.

Comfort food elevated: The gnocchi adds a chewy, soft bite that makes the soup feel special yet familiar.
Balanced flavors: Sharp cheddar gives a tangy richness, while broccoli brings freshness and a slight earthiness.
Easy to make: Uses simple pantry ingredients and doesn’t require fancy equipment or techniques.
Customizable: You can tweak it with different cheeses or add-ins to suit your taste or what’s in your fridge.

A close-up view of a white pot filled with thick yellow creamy soup. The soup has visible small green broccoli florets, orange carrot shreds, and soft white gnocchi pieces mixed evenly throughout. A black spoon lifts a scoop showing a rich texture with the vegetables and gnocchi standing out clearly. The pot sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Broccoli Cheddar Gnocchi Soup Recipe plays an important role in building layers of flavor and comforting texture. Here are a few tips to get you started with the best produce and dairy choices.

Flat lay of fresh broccoli florets trimmed and bite-sized, a block of sharp cheddar cheese and Monterey Jack cheese partially shredded, a small white onion chopped, two whole uncracked brown garlic cloves, one large fresh carrot shredded, a small mound of potato gnocchi, a pat of creamy butter, a small white ceramic bowl of all-purpose flour, a small white bowl of whole milk, a small white bowl with heavy cream, a small white bowl holding low-sodium chicken broth, a tiny white bowl with prepared Dijon mustard, a tiny white bowl with Worcestershire sauce, coarse kosher salt crystals scattered neatly alongside freshly ground black peppercorns, all ingredients arranged with perfect symmetry, no duplicates, no packaging, no utensils, simple white ceramic bowls, fresh and natural, placed 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 m7354615311229779997

Butter: This is your flavor base, so use real butter for richness that carries the aromatics.
Onion: I prefer a small white or sweet onion for a gentle sweetness that softens into the background.
Garlic: Fresh and minced, garlic adds a subtle warmth without overpowering the cheesy profile.
All-purpose flour: The flour thicken the soup into a velvety sauce — make sure to cook it briefly so it doesn’t taste raw.
Whole milk & heavy cream: This combo creates the perfect luscious base—milk keeps it light while cream packs the richness.
Low-sodium chicken broth: Using low-sodium lets you control the seasoning without the soup becoming too salty.
Dijon mustard & Worcestershire sauce: Just a touch adds a subtle tang and a hint of umami that lifts the cheese.
Carrot: Shredded carrot brings a subtle sweetness and bright color that balances the savory.
Broccoli florets: Fresh and trimmed makes the soup feel bright and healthy—bite-sized pieces cook evenly.
Potato gnocchi: The star for a satisfying, chewy texture—fresh if you can find it, or good-quality store-bought.
Sharp cheddar cheese: Grating your own cheese is worth the effort for melt-in-your-mouth flavor and texture.

📝

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.

Make It Your Way

I love playing with this soup depending on what’s in my fridge or what mood I’m in. You’ll find it’s easy to swap ingredients or add little twists to match your tastes perfectly.

Variation: Sometimes I swap half the cheddar for Monterey Jack which melts beautifully and mellows the sharpness—perfect if kids are around.
Dairy-free option: Use coconut cream or a cashew cream in place of the milk and heavy cream, and nutritional yeast instead of the cheddar for a vegan take.
Extra veggies: Throw in some roasted cauliflower or spinach at the end for added nutrients and color.
Spice it up: A pinch of cayenne pepper or smoked paprika adds a nice warmth without overpowering the cheese.

Step-by-Step: How I Make Broccoli Cheddar Gnocchi Soup Recipe

Step 1: Build the Flavor Base

Start by melting the butter in your soup pot over medium heat. Once melted, add the chopped onion and cook, stirring occasionally, until it's soft and translucent—about 5 minutes. Then, stir in minced garlic along with a big pinch of salt and freshly cracked black pepper. The salt helps the onions release their juice and soften nicely without browning too fast.

Step 2: Make the Roux and Cheese Sauce Base

Sprinkle the flour evenly over your softened onions and garlic. Stir it around to create a paste and let the raw flour cook off for about 1-2 minutes. This step is crucial to avoid a floury taste later. Then, slowly whisk in the milk in thirds, waiting for each addition to fully incorporate into the roux before adding more. The mixture will thicken into a smooth, creamy base that will become the backbone of your soup.

Step 3: Add Broth and Flavor Boosters

Next, pour in the chicken broth along with the heavy cream, Dijon mustard, and Worcestershire sauce. Whisk continuously to combine everything smoothly. Turn your heat up to medium-high to bring the soup to a gentle boil. Don't worry if it looks thin now—that broth will thicken as the soup simmers. Keep stirring often to prevent the dairy from sticking and burning on the bottom.

Step 4: Cook the Veggies

Stir in your shredded carrot and fresh broccoli florets. Adjust the heat to maintain a gentle simmer and cook for 10 minutes, stirring occasionally. This softens the broccoli while allowing the flavors to meld beautifully. Meanwhile, boil the gnocchi in a separate pot according to the package directions, usually about 3 minutes or until they float—then drain and set aside.

Step 5: Finish with Cheese and Gnocchi

After the veggies have softened, taste a piece of broccoli with some broth for seasoning and tenderness—add more salt and pepper if needed. Reduce your heat to low and let the soup rest until the bubbling stops. Now, add the cheddar cheese one handful at a time, stirring constantly so it melts smoothly into the soup. Finally, stir in the cooked gnocchi gently to avoid breaking them up. Taste one more time, adjust seasonings, and you’re ready to serve!

Top Tip

My experience with this Broccoli Cheddar Gnocchi Soup Recipe taught me that patience and good stirring really make all the difference. A few thoughtful moves will take your soup from good to irresistible.

Slow cheese addition: Adding the cheddar gradually while stirring tends to keep it from clumping or becoming grainy.
Freshly shredded cheese: Shredding cheese from a block, though a bit more work, melts far better into the soup than pre-shredded bags.
Gentle simmer: Avoid boiling vigorously once you've added the dairy to prevent curdling or scorching.
Frequent stirring: I find stirring every couple of minutes saves the soup from sticking, especially near the end when it thickens.

How to Serve Broccoli Cheddar Gnocchi Soup Recipe

broccoli cheddar gnocchi - Serving Suggestion

Garnishes

I like to top my bowl with a sprinkle of extra sharp cheddar for a melty finish, plus freshly cracked black pepper and a handful of chopped green onions or chives for a mild bite and pop of color. Sometimes a little crispy bacon or toasted breadcrumbs add that perfect crunch.

Side Dishes

It pairs wonderfully with a crusty artisan bread or warm garlic knots. A simple side salad with a bright vinaigrette adds some freshness to this rich, creamy soup.

Creative Ways to Present

For special occasions, I’ve ladled this soup into mini bread bowls—super fun and perfect for entertaining. You can also swirl in a drizzle of chili oil or pesto on top for a gourmet touch that wows guests.

Make Ahead and Storage

Storing Leftovers

This soup stores really well in an airtight container in the fridge for up to 3 days. When storing, keep the gnocchi separate if you can—it helps preserve their texture so they don’t get overly mushy.

Freezing

I generally don’t recommend freezing this soup with gnocchi, as the texture changes quite a bit after thawing. If you want to freeze it, remove the gnocchi first and add fresh when you reheat.

Reheating

Gently warm the soup on low heat on the stove, stirring often to prevent scorching. Add the gnocchi toward the end of reheating so they stay tender but don’t overcook. A splash of milk or broth helps loosen it if it’s thickened too much overnight.

Frequently Asked Questions:

Can I use frozen broccoli for this Broccoli Cheddar Gnocchi Soup Recipe?

Absolutely! Frozen broccoli works in a pinch, but I recommend adding it a little earlier in the cooking process so it has time to thaw and soften fully in the soup. Just avoid overcooking to keep some texture.

What type of gnocchi is best for this soup?

Potato gnocchi is best—it holds up well in the broth and becomes tender without turning mushy. Fresh or refrigerated gnocchi tends to taste better and cook more evenly than frozen, but quality store-bought frozen gnocchi can work too.

Can I make this soup vegetarian?

Definitely! Swap the chicken broth for a rich vegetable broth, and double-check your Worcestershire sauce to ensure it’s vegetarian-friendly or omit it. The mustard and cheese will still bring plenty of flavor.

How do I prevent the cheese from clumping in the soup?

Add the shredded cheese slowly while stirring constantly over low heat. Avoid overheating or boiling the soup after adding cheese, which can cause it to separate or clump. Using freshly shredded cheese rather than pre-shredded also helps with smooth melting.

Final Thoughts

This Broccoli Cheddar Gnocchi Soup Recipe holds a special spot in my recipe box because it strikes that perfect balance of cozy and satisfying without feeling heavy. It’s easy enough for a weeknight but special enough to bring out when friends come over. Trust me—you’ll want to make it over and over again, especially when you want a little extra comfort on a chilly day.