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Broccoli Cheddar Gnocchi Soup Recipe

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If you’re craving something cozy, cheesy, and just downright comforting, I’ve got to tell you about this Broccoli Cheddar Gnocchi Soup Recipe that I absolutely adore. It’s like a warm hug in a bowl with tender gnocchi, sharp cheddar, and plenty of vibrant broccoli. When I first tried this, I was hooked instantly, and I promise you’ll find the perfect balance of creamy richness and fresh veggies that will make it your new go-to soup.

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Why You’ll Love This Recipe

  • Creamy yet fresh: The cheddar melts perfectly into a creamy base, while the broccoli keeps it feeling light and wholesome.
  • Comfort food made easy: With simple ingredients and step-by-step guidance, this soup comes together faster than you’d expect.
  • Gnocchi magic: The tender potato gnocchi soak up the flavors and add a delightful texture you won’t want to miss.
  • Family favorite: I’ve made it for dinners and casual get-togethers, and my family always asks for seconds!
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, hearty broccoli cheddar soup, cheesy gnocchi soup, easy broccoli soup recipe, comforting cheese soup this …

Ingredients You’ll Need

This Broccoli Cheddar Gnocchi Soup Recipe relies on ingredients that meld beautifully together — fresh veggies, sharp cheddar, and that pillowy gnocchi that’s just magical in soup. I stick to fresh broccoli and real block cheddar for the best flavor, and trust me, it makes all the 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, hearty broccoli cheddar soup, cheesy gnocchi soup, easy broccoli soup recipe, comforting cheese soup
  • Butter: Adds a rich base flavor and helps soften the aromatics.
  • White or sweet onion: Provides sweetness and depth when sautéed.
  • Garlic: Just a couple of cloves to add a warm, fragrant boost.
  • Kosher salt and freshly ground black pepper: Essential for seasoning throughout.
  • All-purpose flour: Creates the roux that thickens the soup to that luscious consistency.
  • Whole milk: Helps build that creamy base without being too heavy.
  • Low-sodium chicken broth: Adds savory depth; low-sodium lets you control the saltiness better.
  • Heavy cream: For extra velvety richness.
  • Prepared Dijon mustard: A subtle tang that wakes up the flavors.
  • Worcestershire sauce: Adds savory umami complexity.
  • Carrot: Grated for a touch of sweetness and color.
  • Broccoli florets: Fresh is best here — trim and cut into bite-sized pieces so each spoonful is perfectly balanced.
  • Potato gnocchi: The star that takes the soup to another level with soft, pillowy texture.
  • Sharp cheddar cheese (or cheddar and Monterey Jack mix): I always shred my own from a block for creamier melt and richer flavor — trust me, the effort pays off.
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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 playing around with this Broccoli Cheddar Gnocchi Soup Recipe depending on the season or who I’m cooking for. There’s plenty of room to customize, so don’t hesitate to experiment and find your favorite take.

  • Make it vegetarian: Swap chicken broth for vegetable broth — it still tastes fantastic and keeps it veggie-friendly.
  • Different cheese blends: Sometimes I mix in a little Gruyère or fontina with cheddar for extra melty, nutty flavor.
  • Add protein: Toss in cooked chicken, bacon bits, or sausage for a heartier meal—my family loves it with crispy pancetta.
  • Spice it up: A pinch of cayenne or smoked paprika adds a subtle warmth that wakes things up without overpowering.

How to Make Broccoli Cheddar Gnocchi Soup Recipe

Step 1: Sauté Aromatics to Build Flavor

Start by melting butter in a large soup pot or Dutch oven over medium heat. When it’s shimmering, toss in the chopped onions and cook until they’re soft and fragrant, about 5 minutes. Then, stir in the minced garlic along with a good pinch of salt and pepper. This step sets the stage—the aromas will fill your kitchen and trust me, it’s worth the moment you pause and breathe it all in!

Step 2: Make the Roux and Add Milk Slowly

Sprinkle the flour over the onions and garlic, stirring constantly to form a smooth paste. Let the raw flour cook for a minute or two — this gets rid of that “floury” taste. Now here’s a trick I learned: add the milk in small batches, about 1/3 cup at a time, whisking thoroughly between additions. This prevents lumps and gives you a silky béchamel base for that dreamy cheesy soup.

Step 3: Season and Simmer with Broth and Veggies

Next, pour in the chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce, stirring to combine. Crank the heat to medium-high and bring everything up to a gentle boil—don’t worry if it looks a bit thin now, it will thicken as it simmers. Add your shredded carrots and chopped broccoli, then reduce the heat to maintain an active simmer. Give it about 10 minutes, stirring often, so the flavors meld and the broccoli becomes tender but still bright green.

Step 4: Cook Gnocchi Separately and Taste the Broth

While the soup simmers, bring a medium pot of water to a rapid boil. Add the gnocchi and cook according to package instructions, usually about 3 minutes until they float to the surface. Drain and set aside. Meanwhile, fish out a piece of broccoli from the soup and sip some broth to check the seasoning and tenderness. Adjust salt and pepper as needed—the flavor really comes together here.

Step 5: Add Cheese and Gnocchi Last for Creamy Perfection

Turn the soup’s heat down to low and let it rest for a couple of minutes until bubbling slows. Now the fun part: add your shredded cheddar one handful at a time, stirring constantly so it melts smoothly without clumping. Finally, gently stir in the cooked gnocchi. Taste once more and tweak seasonings if needed. That’s it — your Broccoli Cheddar Gnocchi Soup Recipe is ready to warm hearts and bellies!

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Pro Tips for Making Broccoli Cheddar Gnocchi Soup Recipe

  • Freshly Shred Your Cheese: I discovered shredding cheddar from a block instead of pre-shredded bags makes the soup so much creamier since pre-shredded often has anti-caking agents that interfere with melt.
  • Add Milk Slowly: Adding milk gradually while whisking helps avoid lumps, a trick I learned after a few failed attempts that made me swear off soup temporarily!
  • Keep Stirring With Dairy: Since this soup has milk and cream, stirring frequently prevents the dairy from sticking and scorching on the bottom of your pot—your taste buds will thank you.
  • Don’t Overcook Broccoli: I learned that keeping it tender yet vibrant makes all the difference—overcooked broccoli turns mushy and dulls your soup’s appeal.

How to Serve Broccoli Cheddar Gnocchi Soup Recipe

Broccoli Cheddar Gnocchi Soup Recipe - Serving

Garnishes

I’m partial to a sprinkle of extra sharp cheddar or a few shreds of fresh Parmesan on top for a little extra melty texture. A handful of chopped fresh chives or a sprinkle of crispy bacon bits really elevates the soup’s personality. And sometimes I add a swirl of sour cream or a drizzle of good olive oil just before serving to add a touch of richness and contrast.

Side Dishes

To round out the meal, I love pairing this soup with crusty artisan bread or garlic knots — they’re perfect for dunking and soaking up every last drop. A crisp green salad with a tangy vinaigrette also balances the creamy richness nicely, especially if you want something lighter alongside.

Creative Ways to Present

For special occasions, serving the soup in mini bread bowls is always a crowd-pleaser and adds some extra charm to your table. I’ve also garnished with microgreens and edible flowers for a pop of color when entertaining—it turns a rustic soup into a fancy showstopper with very little effort!

Make Ahead and Storage

Storing Leftovers

Whenever I have leftovers, I let the soup cool completely before transferring it to airtight containers. It keeps well in the fridge for about 3-4 days. Just be sure to give it a good stir before reheating, as the cheese can settle and thicken the soup a bit.

Freezing

Freezing broccoli cheddar soup can be a bit tricky because of the dairy, but I’ve had good luck by freezing before adding the gnocchi. The gnocchi can get mushy if frozen cooked. When you want to enjoy it, just thaw, reheat gently, then cook fresh gnocchi separately to add at serving.

Reheating

I reheat leftover soup gently on the stove over low heat to avoid curdling the dairy. If the soup is too thick, a splash of milk or broth helps loosen it up. Then I add leftover gnocchi last to warm through or cook fresh gnocchi and stir them in just before serving for best texture.

FAQs

  1. Can I make this Broccoli Cheddar Gnocchi Soup Recipe vegetarian?

    Absolutely! Simply swap the chicken broth for a good-quality vegetable broth. The soup remains just as delicious and satisfying without the meat base.

  2. Can I use frozen broccoli?

    You can, but fresh broccoli gives the best texture and flavor. If using frozen, add it towards the end of cooking to avoid overcooking and becoming mushy.

  3. How do I prevent my soup from getting lumpy?

    The key is to whisk in the milk slowly, in small amounts, and stir constantly when adding flour and milk. This helps the roux and milk blend smoothly into a creamy béchamel base.

  4. Can I use pre-shredded cheese?

    Technically yes, but I highly recommend shredding your own cheese. Pre-shredded cheese often contains additives that prevent smooth melting, which can affect the soup’s texture.

  5. How do I store leftovers?

    Store leftovers in airtight containers in the fridge for up to 4 days. Reheat gently on the stove, stirring often to avoid scorching or curdling.

Final Thoughts

I hope you give this Broccoli Cheddar Gnocchi Soup Recipe a try because it’s one of those dishes I always turn to when I want comfort that feels a little special. It’s creamy and cheesy, yet still loaded with fresh veggies and that fun twist of gnocchi. When I serve it, I get so many happy “mmm”s around the table — and I know you’ll love watching your friends and family dive right in too. So turn on the stove, gather your ingredients, and get ready for some soup magic!

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Broccoli Cheddar Gnocchi Soup Recipe

4.9 from 148 reviews
  • Author: Mia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

This Broccoli Cheddar Gnocchi Soup is a creamy, comforting dish combining tender broccoli, soft potato gnocchi, and sharp cheddar cheese with a rich homemade béchamel base. Perfect for chilly days, this soup features a luscious blend of milk, cream, and a flavorful mix of spices and mustard to elevate the classic cheddar soup with hearty gnocchi and fresh vegetables.

Ingredients

Soup Base

  • 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
  • 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

Vegetables

  • 1 large carrot, scrubbed and shredded
  • 3 cups raw broccoli florets, stems trimmed and florets cut to bite size

Main Ingredients

  • 16 ounces potato gnocchi
  • 8 ounces shredded sharp cheddar cheese (or a mix of sharp cheddar and melty cheese like Monterey jack)

Instructions

  1. Sauté Aromatics: Melt the butter in a 4-quart soup pot or Dutch oven over medium heat. Add the chopped onions and sauté until they are soft, about 5 minutes. Stir in the minced garlic, then season with a generous pinch of kosher salt and freshly ground black pepper.
  2. Create Roux: Sprinkle the flour over the sautéed onions and garlic, stirring constantly to form a paste. Cook the flour for 1-2 minutes to eliminate the raw taste, ensuring it does not brown.
  3. Add Milk Gradually: Whisk in the whole milk gradually, about 1/3 cup at a time, making sure each addition is fully incorporated before adding more. The mixture should become a thick, smooth béchamel sauce without lumps.
  4. Incorporate Liquids and Seasonings: Add the chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce to the pot. Whisk thoroughly to combine all ingredients. Increase the heat to medium-high and bring the soup to a gentle boil. The broth will be thin at this stage, but it will thicken as the soup cooks.
  5. Add Vegetables and Simmer: Stir in the shredded carrot and broccoli florets. Adjust the heat to maintain a gentle simmer, not a hard boil, and cook uncovered for about 10 minutes. Stir frequently to prevent the dairy from scorching on the bottom.
  6. Cook Gnocchi: Meanwhile, bring a medium pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions, usually about 3 minutes, or until the gnocchi float to the surface. Drain and set aside.
  7. Check Doneness and Adjust: Remove a piece of broccoli with some broth and taste for tenderness and seasoning. Adjust with additional salt and pepper as needed. Reduce heat to low and let the soup rest for a few minutes to stop bubbling.
  8. Add Cheese: Gradually add the shredded cheddar cheese one handful at a time, stirring constantly until the soup is smooth and creamy.
  9. Combine Gnocchi and Final Adjustments: Gently fold the cooked gnocchi into the soup. Taste once more and adjust seasoning with salt and pepper as desired. Serve warm.

Notes

  • Broccoli Prep: When using pre-packaged broccoli florets, trim any thick stems and cut florets into bite-sized pieces to ensure even cooking and easy eating.
  • Cheese Quality: For best flavor and texture, shred cheddar from a block of cheese rather than using pre-shredded varieties, which often contain anti-caking agents and preservatives that can affect melting and taste.

Nutrition

  • Serving Size: 1 bowl (approximately 1.5 cups)
  • Calories: 450 kcal
  • Sugar: 5 g
  • Sodium: 600 mg
  • Fat: 28 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 32 g
  • Fiber: 4 g
  • Protein: 15 g
  • Cholesterol: 85 mg
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Hey there, I’m Mia Miller, the foodie behind MealsByMia.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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