Description
This Broccoli Cheddar Gnocchi Soup is a comforting, creamy dish combining tender broccoli, rich cheddar cheese, and pillowy potato gnocchi in a flavorful bechamel-based broth. Perfect for a cozy meal, this soup is easy to prepare and packed with delicious, hearty ingredients.
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
- 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 florets cut to bite size
- 16 ounces potato gnocchi
- 8 ounces shredded sharp cheddar cheese (or a mix of sharp cheddar and melty cheese like Monterey jack)
Instructions
- Prepare the base: 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 the minced garlic along with a big pinch of salt and black pepper.
- Make the roux: Sprinkle the flour over the aromatics and stir to create a paste, letting the raw flour cook off for 1 to 2 minutes.
- Add the milk: Whisk in the milk 1/3 cup at a time, fully incorporating each addition before adding the next. This will form a thick, lump-free bechamel base.
- Add remaining liquids and bring to simmer: Add the chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce. Mix thoroughly using a whisk and raise heat to medium-high to bring the soup to a gentle boil, stirring frequently to avoid scorching.
- Add vegetables and simmer: Add the shredded carrots and broccoli florets. Adjust heat to maintain an active simmer (not a hard boil) and cook, stirring occasionally, for 10 minutes until the broccoli is tender.
- Cook gnocchi: Meanwhile, bring a separate medium pot of water to a boil. Cook the gnocchi according to package instructions (typically about 3 minutes until they float). Drain and set aside.
- Taste and adjust seasoning: Fish out a piece of broccoli with broth to taste for tenderness and flavor. Adjust salt and pepper as needed.
- Rest soup: Reduce heat to low and let the soup rest for several minutes until bubbling stops.
- Add cheese: Gradually add the shredded cheddar cheese in handfuls, stirring constantly until the soup becomes rich and creamy.
- Combine gnocchi and finish: Gently stir the cooked gnocchi into the soup. Taste one last time and adjust seasoning with salt and pepper if needed before serving.
Notes
- For the broccoli, buying a 12-ounce bag of fresh florets and trimming stems before cutting into bite-sized pieces works well.
- Shred block cheese yourself for better melting and flavor, as pre-shredded cheese contains anti-caking agents that affect texture and taste.
- Stir frequently after adding dairy to prevent scorching on the bottom of the pot.
- Use low-sodium chicken broth to better control the saltiness in the soup.
- If you prefer, substitute vegetable broth to make the soup vegetarian and choose vegetarian Worcestershire sauce accordingly.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 65 mg
