Name: Broccoli Cheddar Gnocchi Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 1/4 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 to bite size; 16 ounces potato gnocchi; 8 ounces shredded sharp cheddar cheese (or a mix of sharp cheddar and Monterey Jack)

If you love cozy, comforting soups that feel like a warm hug on a chilly day, you’re going to absolutely adore this Broccoli Cheddar Gnocchi Soup Recipe. I first stumbled upon this combination during a weekend kitchen experiment, and ever since then, it’s been my go-to for a rich, creamy, and veggie-packed dinner that’s surprisingly easy to pull off. Whether you’re craving something hearty after a long day or want to impress friends with minimal fuss, this soup has your back.

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Why You’ll Love This Recipe

Deliciously Comforting: Creamy cheddar and tender broccoli combine to create the ultimate comfort food soup.
Quick to Prep: You can have this hearty soup ready in under an hour, perfect for busy weeknights.
Family Favorite: My family goes crazy for the pillowy gnocchi – it adds such a fun twist!
Customizable: Easily swap cheeses or add extras like bacon for your own spin.

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, creamy broccoli soup, easy vegetable soup, hearty gnocchi soup, comforting potato and cheese soup

Ingredients You’ll Need

The magic in this Broccoli Cheddar Gnocchi Soup Recipe comes from simple, fresh ingredients that play well together to give you that creamy, cheesy soup with perfect texture and flavor. When shopping, look for fresh broccoli florets and real block cheese – trust me on this, it makes a huge difference.

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, creamy broccoli soup, easy vegetable soup, hearty gnocchi soup, comforting potato and cheese soup

Butter: Essential for that silky base and to sauté your aromatics beautifully.
White or sweet onion: Adds a gentle sweetness and depth; I prefer sweet onion for a milder flavor.
Garlic: Just a couple cloves bring a cozy warmth to the soup without overpowering.
All-purpose flour: The secret to thickening and creating that luscious cheese sauce base.
Whole milk: Adds creaminess and balances the richness of the cheese and butter.
Low-sodium chicken broth: Keeps the soup flavorful without being salty, giving you control over seasoning.
Heavy cream: For that rich, velvety texture you’ve been dreaming of.
Dijon mustard: Trust me, it wakes up the cheese flavor and adds subtle tang.
Worcestershire sauce: A splash enhances savoriness—don’t skip it!
Carrot: Shredded for a slight sweetness and lovely color contrast.
Broccoli florets: Fresh, bite-sized pieces that soften just right during cooking.
Potato gnocchi: The star that makes this soup unique, offering chewy, tender bites.
Shredded sharp cheddar cheese: Shred your own from a block for best melting and flavor; mix with Monterey Jack if you like it less sharp.

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 that this Broccoli Cheddar Gnocchi Soup Recipe is like a blank canvas, so feel free to personalize it depending on your mood or what you have in the fridge. I’ve played around with some variations that made the soup either lighter or more indulgent, and they all turned out great!

Vegetarian version: Swap chicken broth for vegetable broth and skip Worcestershire sauce if you want it completely meat-free—still delicious!
Extra veggies: Sometimes I toss in chopped cauliflower or frozen peas for additional texture and nutrients.
Cheese blends: Mixing in Gruyère or smoked cheddar adds complexity and richness if you want to elevate the soup.
Protein boost: Adding cooked crumbled bacon or diced chicken makes it a full meal in one bowl.
Spicy kick: A pinch of cayenne or a drizzle of hot sauce adds warmth without overwhelming the flavors.

How to Make Broccoli Cheddar Gnocchi Soup Recipe

Step 1: Sauté the Aromatics to Build Flavor

Start by melting your butter over medium heat in a large soup pot or Dutch oven. Toss in the chopped onion and cook until they’re soft and translucent—around 5 minutes. This step is key because those sweet onions bring the soup’s depth to life. Next, add the minced garlic along with a good pinch of kosher salt and freshly cracked black pepper. Stir everything around to infuse that garlicky aroma without letting the garlic burn—that’s a quick way to ruin your soup!

Step 2: Make a Smooth, Thick Cheese Sauce Base

Sprinkle the all-purpose flour over your softened aromatics and stir them together to create a thickened paste. This is your roux and will give the soup that creamy body. Let the flour cook out for a minute or two so it doesn’t taste raw. Then, very slowly whisk in the milk in small portions – about a third of a cup at a time – making sure to fully blend each addition before you add more. This slow incorporation prevents lumps and gives you a velvety béchamel-style sauce, which is the heart of the soup.

Step 3: Add Broth, Cream, and Flavor Boosts

Once your béchamel is smooth and thick, add the chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce. Whisk well and raise the heat to bring the soup to a gentle boil, stirring often to avoid scorching the dairy on the bottom. Don’t worry if the soup looks thin here—that’s exactly what you want because the veggies and cheese will thicken it up as you go.

Step 4: Cook the Veggies – Carrots and Broccoli

Now throw in the shredded carrot and fresh broccoli florets. Keep the soup at a simmer—not a roiling boil—and cook for about 10 minutes until the broccoli is tender yet still bright green. I usually fish out a piece of broccoli and test it to make sure it’s just right. Tasting as you cook is key; it helps you get the perfect balance of tenderness and flavor. Remember to stir often so nothing sticks or burns.

Step 5: Cook the Gnocchi Separately

While your soup finishes up, boil a separate pot of salted water for the gnocchi. They cook super fast—usually about 3 minutes until they float to the surface, indicating they’re done. Drain them, set aside, and don’t toss them in the soup until the very end. This prevents them from getting gummy or overcooked in the hot broth.

Step 6: Finish with Cheese and Gnocchi

Take the soup off the heat and let it rest for a couple of minutes—this stops the bubbling and lets flavors settle. Now, add your shredded cheddar one handful at a time, stirring constantly so it melts smoothly. This is where your soup really turns luxurious and creamy. Last, gently fold in the cooked gnocchi. Give everything a final taste and season with salt and pepper as needed. Voilà, you’re ready to serve!

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Pro Tips for Making Broccoli Cheddar Gnocchi Soup Recipe

Shred Cheese Fresh: I used to use pre-shredded bags, but fresh-shredded cheese melts so much better and tastes fresher.
Don’t Rush the Flour Step: Cooking the roux long enough prevents a raw flour taste and thickens the soup perfectly.
Watch Your Heat: Keep the soup at a low simmer once dairy is added so it doesn’t scorch on the bottom.
Cook Gnocchi Separately: Adding gnocchi too early can make them mushy, so always boil them separately and toss in just before serving.

How to Serve Broccoli Cheddar Gnocchi Soup Recipe

Broccoli Cheddar Gnocchi Soup Recipe - Serving

Garnishes

I like to top this soup with a sprinkling of extra shredded cheddar and a few twists of freshly ground black pepper. Sometimes, I add crispy bacon bits or finely chopped green onions for a pop of color and texture. A light drizzle of good-quality olive oil or a dash of smoked paprika also adds a nice touch if I’m feeling fancy.

Side Dishes

Crusty bread or garlic toast are my go-to sides with this soup. It’s perfect for dipping! For something lighter, a simple green salad with lemon vinaigrette balances out the richness beautifully.

Creative Ways to Present

For special occasions, I’ve served this Broccoli Cheddar Gnocchi Soup Recipe in mini bread bowls—everyone loves eating their meal right out of the hollowed-out bread! Another fun idea is to garnish each bowl with an edible flower or microgreens for a pop of freshness and that wow factor.

Make Ahead and Storage

Storing Leftovers

I always store leftover soup in an airtight container in the fridge. It keeps well for about 3 days. I recommend storing the gnocchi separately if you think you won’t eat the soup right away—this keeps them from turning mushy.

Freezing

Freezing broccoli cheddar soup can be a bit tricky because dairy and gnocchi don’t always freeze well. If you plan to freeze, do so before adding the cheese and gnocchi. Freeze in portions and thaw in the fridge overnight before reheating and adding the fresh cheese and cooked gnocchi.

Reheating

When reheating, do it gently over low heat while stirring often to avoid scorching. Adding a splash of milk or broth helps restore the soup’s creamy texture. Reheat the gnocchi separately if stored alone, then combine just before serving.

FAQs

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

Yes, you can! Frozen broccoli works in a pinch, but it tends to be softer and releases more water, which can thin out the soup. If using frozen, add it towards the end of cooking just long enough to warm through, and adjust your liquid amounts accordingly.
Is it okay to substitute gnocchi with pasta?

Absolutely. Small pasta shapes like shells or mini farfalle work well if you can’t find gnocchi. Just cook the pasta separately and add it to the soup before serving.
How do I thicken the soup if it’s too thin?

If the soup feels thin, you can let it simmer a bit longer uncovered to reduce the liquid. Alternatively, whisk in a slurry of flour and water or cornstarch and water, stirring well until the soup thickens.
Can I make this soup vegan?

You can! Swap the butter with plant-based margarine, use vegetable broth, and replace dairy milk, cream, and cheese with plant-based alternatives. The texture will be different, but with good vegan cheese, you can still get a creamy and satisfying soup.

Final Thoughts

This Broccoli Cheddar Gnocchi Soup Recipe is one of those feel-good meals that never disappoint. From the first cheesy spoonful to the last, it strikes the perfect balance of indulgence and freshness. I love making it when I need a dose of comfort but still want to enjoy some veggies. Honestly, it feels fancy, yet it’s so simple that even weeknight cooks can nail it. Give it a try—once you do, I bet it’ll become one of your cherished classics too!