There’s something so soothing about a warm bowl of cheesy soup that feels like a big hug on a chilly day. The Broccoli Cheddar Gnocchi Soup Recipe blends velvety cheddar, tender broccoli, and pillowy gnocchi into a comforting, hearty meal you’ll want again and again.

A white bowl filled with creamy soup showing soft, pale-yellow gnocchi spread evenly on the surface, mixed with small pieces of green broccoli and thin orange carrot strips throughout the thick light cream broth. The bowl is placed on a white marbled surface, with small sprigs of fresh green herbs scattered around it. Near the top left corner, a wooden board holds slices of toasted bread with golden crusts. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Broccoli Cheddar Gnocchi Soup Recipe
Top Tip
How to Serve Broccoli Cheddar Gnocchi Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Cheddar Gnocchi Soup Recipe

Why You'll Love This Recipe

This Broccoli Cheddar Gnocchi Soup Recipe is the perfect mix of cozy and satisfying without being overly complicated. I always turn to it when I want a filling soup that doesn’t feel heavy but still has plenty of cheesy goodness and a touch of veggie goodness.

Comfort Factor: It’s creamy, cheesy, and just the right balance between indulgent and nourishing.
Easy Prep: With simple ingredients and straightforward steps, it’s beginner-friendly yet impressive.
Texture Play: Gnocchi brings a soft, pillowy bite that makes the soup feel extra special.
Customizable: You can easily adapt the veggies or cheese to suit your preferences without losing that signature flavor.

A large white pot filled with a creamy thick soup colored pale yellow with small pieces of green broccoli and tiny thin orange carrot strips scattered evenly throughout. There are soft white potato chunks in the soup that add texture. A black spoon is lifting some of the soup, showing the thick creamy mix holding the vegetables and potato pieces together. The pot is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this soup plays a starring role in creating a rich flavor and creamy texture you’ll crave. The broccoli adds freshness and a bit of bite, the gnocchi makes it hearty, and the cheese ties everything together with melty deliciousness.

Flat lay of a small white ceramic bowl of butter cubes, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of whole milk, a small white ceramic bowl of low-sodium chicken broth, a small white ceramic bowl of heavy cream, a small white ceramic bowl of Dijon mustard, a small white ceramic bowl of Worcestershire sauce, one small white onion roughly chopped, two cloves of garlic peeled, one large fresh carrot shredded, a pile of fresh broccoli florets trimmed and cut into bite size pieces, a mound of uncooked potato gnocchi, a small heap of shredded sharp cheddar cheese, two whole brown eggs, all arranged symmetrically and naturally fresh, placed 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 m7354615311229779997

Butter: Gives a silky base for sautéing and helps build the roux for thickening.
Onion: Adds subtle sweetness and depth.
Garlic: Provides aromatic warmth without overpowering.
Flour: Essential for thickening the soup's base into a cozy bechamel.
Whole Milk: Adds creaminess without heaviness.
Chicken Broth: Boosts savory flavor while keeping things light.
Heavy Cream: Brings luscious texture and richness.
Dijon Mustard: Gives a gentle tang and complexity that enhances the cheddar.
Worcestershire Sauce: A surprising umami kick that deepens flavor.
Carrot: Adds subtle sweetness and color.
Broccoli Florets: Fresh and tender with a satisfying bite.
Potato Gnocchi: Soft and pillowy, perfect for soaking up the cheesy broth.
Sharp Cheddar Cheese: The soul of the soup—go for freshly shredded for the best melt and flavor.

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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.

Make It Your Way

I love tweaking this soup depending on what’s in season or what I have in the fridge. It’s so versatile you can easily swap or add whatever you love.

Variation: Sometimes I add cooked chicken or turkey for extra protein, turning it into an easy weeknight dinner with leftovers.
Dairy-Free Swap: Use plant-based milk and vegan cheddar to make it dairy-free; it still delivers great flavor and texture.
Veggie Boost: Try swapping in kale or spinach for broccoli, or add in cauliflower for a twist.
Spicy Kick: A pinch of cayenne or smoked paprika adds a subtle warmth I really enjoy on colder nights.

Step-by-Step: How I Make Broccoli Cheddar Gnocchi Soup Recipe

Step 1: Sauté the Aromatics to Build Flavor

I start by melting butter in a large pot over medium heat — that golden sizzle always makes me smile! Then I add the chopped onion, cooking it until it’s soft and just turning translucent, about 5 minutes. Toss in the minced garlic and a generous pinch of salt and pepper; that little seasoning boost helps wake everything up. Stir frequently so the garlic doesn’t burn or get bitter.

Step 2: Create a Smooth, Thick Bechamel

Next comes the flour—sprinkle it over the onion and garlic mixture and stir it in to form a paste. This is your roux, which thickens the soup nicely. Give it a minute or two to cook off the raw flour taste but don’t let it brown. Then, slowly whisk in the milk, about a third of a cup at a time, making sure each addition is fully incorporated before adding more. If you see lumps, keep whisking until smooth — a silky base makes all the difference here.

Step 3: Add the Broth and Flavor Boosters

Pour in the chicken broth and heavy cream, then add the Dijon mustard and Worcestershire sauce. Give everything a good whisk to combine. Increase the heat to medium-high and bring the soup to a gentle boil — this thins the broth at first but don’t worry, it will thicken back up as you cook. Stir often to prevent anything from sticking or scorching on the bottom especially because of the dairy.

Step 4: Simmer Vegetables to Tender Perfection

Stir in the shredded carrot and broccoli florets, then reduce the heat so the soup stays at a lively simmer but not a rolling boil. Let it simmer for about 10 minutes, stirring occasionally to keep things moving and help even cooking. The broccoli should be tender but still hold its shape.

Step 5: Cook Gnocchi Separately to Avoid Sogginess

While your soup simmers, boil a separate pot of salted water and cook the gnocchi according to package instructions. Usually, gnocchi float to the top when done—perfect cue to scoop them out and drain. Cooking gnocchi separately keeps them perfectly pillowy and avoids turning your soup mushy.

Step 6: Bring It All Together with Cheese

Lower the heat to maintain no bubbles — just a gentle heat — and start adding the shredded cheddar cheese a handful at a time. Stir continuously so the cheese melts smoothly and the soup thickens. This slow addition prevents the cheese from clumping. When it’s all in and the soup is luxuriously creamy, gently fold in the cooked gnocchi.

Step 7: Final Taste and Seasoning Adjustments

Before serving, always taste your soup! Adjust the salt and pepper as needed — sometimes a little extra seasoning really makes the flavors pop. Now, your Broccoli Cheddar Gnocchi Soup is ready to warm your soul.

Top Tip

From my experience making this Broccoli Cheddar Gnocchi Soup Recipe multiple times, these tips have always helped me get that perfect creamy, cheesy finish without any lumps or scorch marks.

Take Your Time Whisking: When adding milk to the roux, add slowly and whisk constantly to avoid lumps—it’s worth the patience!
Cheese Freshness Matters: Shredding a block of sharp cheddar yourself gives you melts that are richer and less gritty than pre-shredded bags.
Don’t Skip Stirring: Especially after you add cream and cheese, keep stirring to prevent that lovely cheesy base from sticking and burning on the bottom.
Simmer Don’t Boil: Keep the heat low once the cheese is added to avoid curdling or separation—gentle heat is your friend here.

How to Serve Broccoli Cheddar Gnocchi Soup Recipe

Broccoli Cheddar Gnocchi - Serving Suggestion

Garnishes

I like to top each bowl with a sprinkle of extra sharp cheddar and a few crunchy croutons for texture contrast. Sometimes I add a dash of freshly cracked pepper or chopped fresh chives for a pop of color and freshness—it really elevates the cozy vibe.

Side Dishes

For a simple meal, I often pair this soup with crusty garlic bread or a light green salad with a tangy vinaigrette to cut through the richness. Sometimes, a side of roasted Brussels sprouts complements the broccoli flavor beautifully.

Creative Ways to Present

On special occasions, I serve this soup in mini bread bowls with a generous cheese topping melted under the broiler—always a showstopper! It’s perfect for cozy dinner parties or family gatherings where you want something comforting but still a little special.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in the refrigerator for up to 3 days. The gnocchi tends to soak up some liquid overnight, so before reheating, I add a splash of broth or milk to loosen things up and revive that creamy texture.

Freezing

Freezing this soup can be a bit tricky because the cream and gnocchi might change texture—however, if you want to freeze, I recommend leaving out the gnocchi and adding fresh cooked gnocchi when reheating. This keeps the quality much better.

Reheating

To reheat, warm the soup gently over low to medium heat, stirring frequently and adding a splash of milk or broth if it thickens too much. This slow reheating helps maintain that creamy, smooth texture you loved the first time.

Frequently Asked Questions:

Can I use frozen broccoli for this soup?

Yes, you can substitute frozen broccoli florets if fresh aren’t available. Be sure to thaw and drain any excess water before adding to the soup to prevent it from becoming too watery.

What’s the best type of cheese for Broccoli Cheddar Gnocchi Soup Recipe?

Sharp cheddar cheese is ideal here because it offers bold flavor and melts nicely. Mixing in some Monterey Jack can add extra creaminess if you prefer a milder cheese blend.

Can I make this soup vegetarian?

Absolutely! Simply swap the chicken broth for a good-quality vegetable broth. The rest of the ingredients stay the same, and you’ll still get a rich, satisfying soup.

Is it possible to use gluten-free flour in this soup?

Yes, you can replace the all-purpose flour with a gluten-free flour blend designed for thickening. Just make sure to whisk it in slowly to avoid lumps and cook it long enough to eliminate any raw flour taste.

Final Thoughts

This Broccoli Cheddar Gnocchi Soup Recipe has become one of my all-time favorites because it comforts like no other while still feeling surprisingly fresh and light. Sharing it feels like passing on a little kitchen magic—something so simple that nourishes body and soul. I can’t wait for you to try it and make it your own!