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–+ servings
Broccoli Cheddar Gnocchi Soup

Indulgent Broccoli Cheddar Gnocchi Soup for Cozy Nights

A cozy and creamy Broccoli Cheddar Gnocchi Soup, perfect for warm nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Butter Use olive oil for dairy-free option.
  • 1 medium Onion Chopped finely for optimal sweetness.
  • 2 cloves Garlic Minced and sautéed until fragrant.
  • 1/4 cup All-Purpose Flour Substitute with gluten-free flour blend if desired.
  • 4 cups Milk Opt for plant-based milk for dairy-free version.
  • 4 cups Chicken Broth Vegetable broth for vegetarian modifications.
  • 1/2 cup Heavy Cream Can replace with additional milk for lighter option.
  • 1 tablespoon Dijon Mustard Optional, but enhances flavor.
  • 1 teaspoon Worcestershire Sauce Look for vegan options if necessary.
For the Vegetables
  • 1 cup Shredded Carrots Can omit if preferred.
  • 2 cups Broccoli Florets Fresh is preferred, but frozen can be used.
For the Cheese
  • 2 cups Sharp Cheddar Cheese Use high-quality cheese for best melt and taste.
For the Gnocchi
  • 1 package Gnocchi Cook according to package instructions.

Equipment

  • Dutch oven
  • pot
  • Whisk
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. Melt butter in a Dutch oven over medium heat. Add chopped onion, sauté for about 5 minutes until translucent. Stir in minced garlic and cook for 30 seconds.
  2. Sprinkle flour over onion and garlic mixture, stirring continuously to form a roux. Cook for about 2 minutes.
  3. Gradually whisk in milk while stirring until smooth. Cook for about 5 minutes until slightly thickened.
  4. Add chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce. Bring to a gentle boil, stirring frequently for about 2 minutes.
  5. Add shredded carrots and broccoli florets. Reduce heat, simmer for 10 minutes until broccoli is tender but vibrant green.
  6. While the soup simmers, cook gnocchi in salted boiling water according to package instructions, about 2-4 minutes.
  7. Once cooked, drain gnocchi and set aside. Reduce heat to low, then gradually stir in shredded cheddar cheese until melted.
  8. Gently fold cooked gnocchi into the cheesy broth and heat through for another 2 minutes. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 2000IUVitamin C: 60mgCalcium: 300mgIron: 2mg

Notes

For best results, use fresh ingredients, avoid burning garlic, and whisk liquids gradually to ensure a smooth texture.

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