Description
This Broccoli Cheddar Gnocchi Soup is a creamy, comforting dish packed with tender broccoli, shredded carrots, and soft potato gnocchi in a rich cheddar cheese sauce. Perfect for a hearty lunch or dinner, this soup combines the classic flavors of cheddar and broccoli with the pillowy texture of gnocchi, all made from scratch using simple ingredients.
Ingredients
Scale
Main Ingredients
- 4 tablespoons butter
- 1 small white or sweet onion, chopped
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 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
- 1 large carrot, scrubbed and shredded
- 3 cups raw broccoli florets, stems trimmed and cut bite-sized
- 16 ounces potato gnocchi
- 8 ounces shredded sharp cheddar cheese (or a mix of sharp cheddar and Monterey jack)
Instructions
- Melt Butter and Sauté Aromatics: Melt the butter in a 4-quart soup pot or Dutch oven over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Then stir in the minced garlic along with a big pinch of kosher salt and freshly ground black pepper.
- Add Flour and Cook: Sprinkle the flour over the softened onions and garlic, stirring to create a paste. Let the raw flour cook off for 1 to 2 minutes while stirring continuously to avoid lumps.
- Whisk in Milk Gradually: Whisk in the whole milk in three additions, about 1/3 cup at a time, making sure each addition is fully incorporated before adding the next. This forms the base of the bechamel sauce, which should be thick and smooth with no lumps.
- Add Remaining Liquids and Bring to Boil: Add the low-sodium chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce. Whisk thoroughly and increase heat to medium-high to bring the soup to a gentle boil. Stir frequently to prevent scorching.
- Add Vegetables and Simmer: Add the shredded carrot and raw broccoli florets to the simmering soup. Adjust the heat to maintain an active simmer (not a rolling boil) and cook for 10 minutes, stirring occasionally, until the broccoli is tender.
- Cook Gnocchi: Meanwhile, bring a medium pot of water to a boil. Cook the gnocchi according to package instructions, usually about 3 minutes, until they float to the surface. Drain and set aside.
- Taste and Adjust Seasoning: Use a spoon to remove a piece of broccoli and some broth and taste for tenderness and flavor. Adjust salt and pepper as needed.
- Let Soup Rest: Reduce heat to low and allow the soup to rest for several minutes until bubbling stops.
- Add Cheese: Slowly add shredded cheddar cheese one handful at a time, stirring constantly until fully melted and the soup is creamy and rich.
- Combine Gnocchi and Serve: Gently stir in the cooked gnocchi to the soup. Taste one more time and adjust seasoning if necessary. Serve warm.
Notes
- For broccoli, using fresh florets trimmed from about a 12-ounce bag and cutting them into bite-sized pieces makes for easy spoonfuls.
- Shredding block cheese fresh is recommended over pre-shredded cheese for better meltability and flavor without anti-caking agents.
- Stir frequently during cooking after adding dairy to prevent scorching on the bottom of the pot.
- Use low-sodium broth to better control the saltiness of the soup.
- If preferred, substitute Monterey Jack for part of the cheddar to create a creamier texture.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 70 mg
