Description
This creamy Broccoli Cheddar Gnocchi Soup is a comforting and hearty meal perfect for chilly days. Featuring tender broccoli florets, tender gnocchi, and sharp cheddar cheese in a rich béchamel-based broth, this soup combines smooth, cheesy flavors with fresh vegetables for a satisfying bowl of warmth and indulgence.
Ingredients
Scale
Main 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)
Instructions
- Sauté Aromatics: Melt the butter in a 4-quart soup pot or Dutch oven over medium heat. Add the chopped onions and sauté until soft, about 5 minutes. Stir in minced garlic along with a generous pinch of kosher salt and freshly ground black pepper to enhance the flavors.
- Add Flour: Sprinkle the all-purpose flour over the onion and garlic mixture, stirring constantly to form a paste. Cook for 1 to 2 minutes to eliminate the raw flour taste, which will create the base for your béchamel sauce.
- Incorporate Milk: Gradually whisk in the whole milk, about 1/3 cup at a time, ensuring each addition is fully combined before adding the next. The mixture should thicken into a smooth, lump-free béchamel.
- Add Remaining Liquids and Flavorings: Pour in the low-sodium chicken broth and heavy cream. Stir in the Dijon mustard and Worcestershire sauce. Use a whisk to combine thoroughly. Increase the heat to medium-high and bring the soup to a gentle boil, noting that the mixture will be thin at this stage but will thicken as it cooks.
- Simmer Vegetables: Add the shredded carrot and broccoli florets to the pot. Reduce the heat to maintain an active simmer—not a rolling boil—and cook for 10 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Cook Gnocchi: Meanwhile, bring a separate medium pot of water to a boil. Cook the potato gnocchi according to package instructions, usually about 3 minutes or until they float to the surface. Drain and set aside.
- Taste and Adjust Seasonings: Use a spoon to fish out a broccoli floret along with some broth and taste for tenderness and flavor. Adjust the salt and black pepper to your liking.
- Rest Soup: Reduce the heat to low and let the soup rest until the bubbling stops, allowing flavors to meld and the temperature to stabilize.
- Add Cheese: Gradually stir in shredded cheddar cheese, one handful at a time, stirring constantly to melt and integrate it fully into the soup. This will create a rich, creamy texture.
- Combine Gnocchi and Final Seasoning: Gently fold the cooked gnocchi into the soup. Taste once more and adjust salt and pepper as needed before serving warm.
Notes
- Prep note for broccoli: Typically, use a 12-ounce bag of fresh broccoli florets, trim away the stems, and cut the florets into bite-sized pieces for even cooking and easy eating.
- Shredding cheese fresh from a block is worth the extra effort for better melting and flavor. Avoid pre-shredded cheese packets, which contain anti-caking agents that can affect texture and taste.
- Stir frequently once dairy is added to prevent scorching on the bottom of the pot.
- If you prefer a vegetarian option, substitute vegetable broth for chicken broth and omit Worcestershire sauce or use a vegetarian alternative.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of the recipe)
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 75mg
