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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Cheese: Gradually add the shredded cheddar cheese one handful at a time, stirring constantly until the soup is smooth and creamy.
- 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
