Description
This comforting Broccoli Cheddar Gnocchi Soup is a creamy, cheesy delight perfect for chilly days. It combines tender broccoli florets, shredded carrots, and pillowy potato gnocchi in a rich cheddar-infused broth, creating a hearty and satisfying meal that’s easy to prepare on the stovetop.
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, to taste
- 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 Monterey Jack cheese)
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 soft, about 5 minutes. Stir in the minced garlic along with a generous pinch of kosher salt and freshly ground black pepper.
- Create Roux: Sprinkle the all-purpose flour over the sautéed aromatics and stir well to combine, cooking the raw flour for about 1 to 2 minutes until it forms a paste and loses its raw taste.
- Make Béchamel Base: Whisk in the whole milk gradually, about 1/3 cup at a time, making sure each addition is fully incorporated to avoid lumps. This mixture should thicken into a smooth, thick béchamel sauce.
- Add Broth and Seasoning: Pour in the low-sodium chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce. Whisk thoroughly to combine all liquids. Increase heat to medium-high and bring the soup to a gentle boil, stirring frequently to prevent scorching.
- Cook Vegetables: Add the shredded carrot and bite-sized broccoli florets to the soup. Adjust heat to maintain a gentle simmer (avoid aggressive boiling). Cook for about 10 minutes until the broccoli is tender, stirring occasionally.
- Cook Gnocchi: Meanwhile, bring a separate medium pot of water to a boil. Cook the potato gnocchi according to package directions, typically about 3 minutes or until they float to the surface. Drain and set aside.
- Taste and Adjust: Remove a piece of broccoli and some broth to taste for tenderness and seasoning. Add more salt and pepper if needed.
- Rest Soup: Reduce the heat to low and let the soup rest until bubbling stops, allowing flavors to meld.
- Add Cheese: Gradually add shredded sharp cheddar cheese one handful at a time, stirring constantly until the soup becomes rich and creamy.
- Combine Gnocchi and Final Seasoning: Stir the cooked gnocchi gently into the soup. Taste again and adjust salt and black pepper as desired before serving.
Notes
- For broccoli prep: Buy a 12-ounce bag of fresh broccoli florets, trim the stems, and cut florets into bite-sized pieces for perfect soup texture.
- Use freshly shredded cheese from a block rather than pre-shredded bags to avoid anti-caking agents and achieve the best melting and flavor experience.
- Stir frequently after adding dairy to prevent scorching at the bottom of the pot.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420
- Sugar: 5g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 75mg
