If you’re craving that cozy, cheesy comfort food that hits all the right notes, you’re going to absolutely love this Broccoli Cheddar Gnocchi Soup Recipe. It’s creamy, cheesy, packed with tender broccoli and pillowy gnocchi, and perfect for chilly days when you just want to curl up with a bowl. I remember the first time I made this soup – it felt like a warm hug in a bowl, and ever since, it’s become my go-to when I want something both special and simple. Stick around, and I’ll share my tips so you can nail it on your first try!

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Why You’ll Love This Recipe

Super Creamy Texture: Thanks to a homemade béchamel and real cheese, the soup feels luxurious and satisfying.
Easy to Make: It comes together quickly, and the gnocchi cooks in just minutes – perfect for busy nights.
Fresh Veggies & Flavor: The broccoli and shredded carrots add brightness and nutrition without overpowering the cheesy goodness.
Kid-Friendly Comfort Food: My family goes crazy for this, especially the gnocchi – it elevates this soup from everyday to something special.

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, cheesy broccoli soup, creamy gnocchi soup, easy cheesy soup recipes, hearty vegetable soup

Ingredients You’ll Need

These ingredients work together to create the perfect balance of creamy, cheesy, and fresh. I always recommend fresh broccoli and shredding your own cheese for the best melt and flavor. Plus, little touches like Dijon mustard and Worcestershire sauce really bump up the depth here, even though they’re discreet.

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, cheesy broccoli soup, creamy gnocchi soup, easy cheesy soup recipes, hearty vegetable soup

Butter: A good quality butter helps build the base flavor for your soup and keeps it silky.
White or sweet onion: The backbone of flavor – chop it small so it melts into the soup beautifully.
Garlic: Adds that cozy, aromatic punch without being overpowering.
Kosher salt and black pepper: Essential seasoning – you can adjust these as you go for your perfect taste.
All-purpose flour: This thickens the soup and makes your béchamel rich and smooth.
Whole milk: Adds creaminess without heaviness. You could swap for 2% but whole milk works best.
Low-sodium chicken broth: The savory liquid that carries the flavor – low sodium means you control the salt better.
Heavy cream: For that luscious finish and silky texture you’re after.
Dijon mustard: A secret weapon! It adds tang and boosts the cheese flavor.
Worcestershire sauce: A tiny splash deepens the savory umami taste.
Carrot: I love shredding the carrot for a subtle sweetness and a pop of color.
Broccoli florets: Fresh is best here, cut to bite size so it’s easy to eat.
Potato gnocchi: The star that makes this soup extra comforting and filling.
Shredded sharp cheddar cheese: Freshly shredded block cheese melts so much better than pre-shredded.

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 making this recipe my own by swapping a few ingredients or adjusting the veggies based on what’s in season. Don’t be afraid to experiment – that’s what makes cooking fun and personal. Here’s what I’ve tried and recommend!

Vegetarian Version: I’ve skipped the chicken broth and used vegetable broth instead, and honestly, it’s still just as delicious.
Cheese Mix: Sometimes I blend cheddar with Monterey Jack or Gruyère for a creamier melt and more nuanced flavor.
Extra Veggies: Adding mushrooms or a handful of spinach near the end gives it a lovely earthy note and more color.
Spice it Up: A pinch of smoked paprika or a dash of cayenne adds a nice warmth if you like a subtle kick.

How to Make Broccoli Cheddar Gnocchi Soup Recipe

Step 1: Build Your Flavor Base

Start by melting butter in a large soup pot over medium heat. When it’s melted and slightly bubbling, toss in your chopped onions. I like to cook them until they’re really soft and translucent, about 5 minutes, because that sweetness really builds a nice flavor. Then add the garlic along with a generous pinch of salt and pepper – this helps bring out their aroma without burning.

Step 2: Make the Béchamel Base

Sprinkle the flour over your onions and garlic, then stir it all together to make a paste. Cooking the flour for a minute or two is key – it gets rid of that raw flour taste. Next, whisk in the milk slowly, about a third at a time. This step takes some patience, but it’s worth it because you want the milk fully incorporated with no lumps. You’ll end up with a thick, creamy base ready for your soup.

Step 3: Add Liquids, Veggies, and Simmer

Pour in the chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce. Give everything a good whisk and crank the heat to medium-high until the soup just starts to simmer. Remember, you want a gentle simmer, not a rolling boil – stirring frequently will keep the dairy from scorching on the bottom. Then add your shredded carrots and broccoli florets, simmering for about 10 minutes until the broccoli is tender but still bright green.

Step 4: Cook the Gnocchi Separately

While your soup simmers, bring a separate pot of salted water to a boil and cook the gnocchi according to package directions. This usually takes just a few minutes until they float to the top. Drain them well, and set aside. This prevents them from getting mushy if cooked directly in the soup.

Step 5: Final Touches with Cheese and Gnocchi

After the broccoli is perfectly tender, pull the pot off the heat and let it sit until bubbling stops. Then, it’s cheese time! Add your shredded cheddar in handfuls, stirring constantly to get that smooth, rich cheese sauce. Once all the cheese has melted in, gently fold in the cooked gnocchi. Give it one more taste and adjust salt and pepper as needed. This step is magical—be patient and enjoy the transformation to ultimate creaminess.

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Pro Tips for Making Broccoli Cheddar Gnocchi Soup Recipe

Fresh Cheese Matters: I learned early on that shredding your own cheese makes all the difference—store-bought shredded cheese has additives that prevent proper melting.
Stir Often: Soups with cream and cheese can scorch easily if unattended; stirring frequently prevents a burnt bottom and keeps smooth texture.
Cook Gnocchi Separately: Cooking gnocchi in a separate pot stops it from becoming mushy and keeps the soup perfectly thick and creamy.
Don’t Rush Cheese Addition: Adding cheese slowly and stirring as you go helps it melt evenly and prevents clumping or graininess.

How to Serve Broccoli Cheddar Gnocchi Soup Recipe

Broccoli Cheddar Gnocchi Soup Recipe - Serving

Garnishes

I like to sprinkle a little extra sharp cheddar on top just before serving for that cheesy crown, plus some freshly cracked black pepper. A handful of chopped fresh chives or parsley gives a nice pop of color and freshness. Sometimes I add a sprinkle of crushed red pepper flakes for a subtle heat—totally optional but lovely.

Side Dishes

My favorite sides with this soup are a crusty baguette or garlic bread – perfect for sopping up all the cheesy broth! A simple green salad with a tangy vinaigrette balances the richness. For something heartier, try roasted Brussels sprouts or a light coleslaw for crunch contrast.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls – it’s such a fun presentation that always impresses guests. Another time, I popped a little drizzle of chili oil on top for a gorgeous color and unexpected flavor kick. Get playful with garnishes like crispy bacon bits or toasted pine nuts to elevate it even more.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. I usually keep the gnocchi mixed in the soup—it holds up surprisingly well, though the texture softens a bit. If you want to keep gnocchi firmer, store it separately.

Freezing

I’ve frozen this soup a couple of times with decent results. It’s best to freeze before adding gnocchi to avoid mushiness. Freeze in portions and thaw slowly in the fridge before reheating—it won’t be quite as creamy but still tastes great!

Reheating

When reheating, I warm the soup gently on the stove over low heat while stirring frequently to prevent sticking. If the soup thickens too much, a splash of milk or broth loosens it right up. Add gnocchi towards the end if kept separately.

FAQs

Can I use frozen broccoli for this soup?

Yes, frozen broccoli works in a pinch! Just add it a bit earlier during the simmering step to make sure it cooks through and doesn’t release too much extra water, which can thin the soup.
What can I substitute for gnocchi if I can’t find it?

If gnocchi isn’t available, small pasta shapes like orecchiette or mini shells can work well. Cooking them separately just like the gnocchi will keep the soup’s consistency nice.
How do I make this soup vegan or dairy-free?

To make a vegan version, swap butter for olive oil, use a plant-based milk and cream alternative (like coconut cream), vegetable broth instead of chicken, and use vegan cheese or nutritional yeast. You can also replace gnocchi with a vegan-friendly variety or just omit.
Can I prepare this soup ahead of time?

Absolutely! Prepare the soup base and veggies ahead, but hold off on adding cheese and gnocchi until just before serving to keep everything fresh and prevent overcooking.
What’s the best way to avoid lumps in the soup?

Whisk in the milk slowly, a little at a time, and be sure to stir constantly when adding flour to the butter and veggies. Cooking the flour paste a bit before adding liquids also helps prevent lumps.

Final Thoughts

This Broccoli Cheddar Gnocchi Soup Recipe is one of those dishes that feels like an indulgence yet comes together surprisingly easily. I love how the gnocchi turns just soft enough to feel like little clouds in every bite, and the cheddar makes everything irresistibly creamy. It’s a recipe I always go back to when I want a crowd-pleaser or a cozy night in. Give it a try—you’ll see why it quickly becomes a favorite in your kitchen, too!