There’s something incredibly comforting about a warm bowl of cheesy soup filled with tender broccoli and pillowy gnocchi. That’s exactly why this Broccoli Cheddar Gnocchi Soup Recipe has become a favorite in my kitchen — it’s cozy, rich, and has that perfect balance of flavors that just hug you from the inside out.
Jump to:
Why You'll Love This Recipe
This soup is like a warm hug for your taste buds. I’ve made it countless times for chilly evenings, and it never fails to satisfy with its creamy texture and balanced flavors. It’s so easy to make but tastes like you’ve spent hours on it.
- Perfect comfort food: Creamy cheddar cheese melds beautifully with fresh broccoli and gnocchi for a filling bowl of goodness.
- Simple pantry ingredients: You likely already have most components in your kitchen, making this a quick go-to recipe.
- Customizable and forgiving: Whether you want it a little thicker or add some spice, it adapts easily to your preferences.
- Great for leftovers: It reheats beautifully, even the next day, which keeps your meal game stress-free.
 
Ingredients & Why They Work
Every ingredient here plays a role in building layers of flavor and texture, from the richness of butter and milk to the bold punch of sharp cheddar. Here’s what I love about each major player in this Broccoli Cheddar Gnocchi Soup Recipe.
 
- Butter: It starts the soup with a silky base, helping soften the onions and garlic, and adds a subtle richness.
- Onion: Adds a mellow sweetness that’s foundational to savory soups like this one.
- Garlic: Provides a gentle aromatic lift; a pinch is just enough without overpowering.
- All-purpose flour: This thickens the soup, making your base creamy without needing extra heavy cream at the start.
- Whole milk: Creates a smooth, comforting bechamel foundation for the cheese sauce.
- Low-sodium chicken broth: Keeps the soup flavorful without extra salt, allowing you to control seasoning better.
- Heavy cream: Adds richness and that luxurious texture we all want in a cheddar soup.
- Dijon mustard: Just a touch brings a subtle tang and depth, balancing the creamy cheese.
- Worcestershire sauce: Adds umami, boosting the overall savory character without confusion.
- Carrot: Adds a slight sweetness and nice contrast, plus some extra nutrition.
- Broccoli florets: The star veggie, tender but with a bit of bite, delivering freshness and texture.
- Potato gnocchi: These little pillows soak up the soup and add a comforting chew that’s pure indulgence.
- Sharp cheddar cheese: The main flavor star—the sharpness cuts through the creaminess for the perfect balance.
Make It Your Way
One of the reasons I adore this Broccoli Cheddar Gnocchi Soup Recipe is how flexible it is. I often tweak it depending on what’s in my fridge or what mood I’m in—feel free to get creative with yours.
- Variation: Sometimes I swap half the cheddar for a bit of Monterey Jack for extra gooeyness, especially if I’m serving kids.
- Make it vegetarian: You can easily substitute vegetable broth instead of chicken to keep it meat-free without losing flavor.
- Add spice: A dash of smoked paprika or cayenne pepper works wonders if you like a little heat.
- Seasonal swaps: Swap out broccoli for cauliflower or add some peas for a twist that still feels familiar and delicious.
Step-by-Step: How I Make Broccoli Cheddar Gnocchi Soup Recipe
Step 1: Soften the aromatics with love
Start by melting butter in a large pot over medium heat. Add your chopped onions, stirring gently until they soften and become fragrant—this usually takes about 5 minutes. Then toss in minced garlic with a good pinch of salt and pepper to build that comforting base flavor. Remember, slow and steady wins here; don’t rush the sauté.
Step 2: Create the creamy base
Sprinkle the flour evenly over the softened onions and garlic, stirring constantly to form a paste. Give it a minute or two to cook off that raw flour taste—this step is key for a smooth sauce without a floury flavor. Then, whisk in the milk in small batches, making sure it’s fully incorporated before adding more. This part takes a little patience, but you’ll end up with a beautiful thick bechamel that's the heart of your soup.
Step 3: Build up the soup
Next, stir in the chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce. Bring the mixture to a gentle boil over medium-high heat, stirring frequently to keep the dairy from scorching. At this stage, the soup will look thin, but it’s just warming up to become thick and luscious.
Step 4: Add veggies for texture and flavor
Stir in shredded carrots and fresh broccoli florets, adjusting heat so the soup simmers nicely—not boiling aggressively. Let it cook for about 10 minutes until the broccoli is tender but still bright green. Pro tip: try a little bite to check tenderness and seasoning—we want that perfect balance!
Step 5: Cook gnocchi separately
While the soup does its thing, boil the gnocchi in salted water according to package instructions—typically just 3 minutes until they float. Drain them well; you don’t want any stray water diluting your creamy soup.
Step 6: Finish with cheese and combine
Turn the heat down to low and let your soup chill out, bubbling just gently. Now the fun part—add your shredded cheddar cheese one handful at a time, stirring constantly to melt it into that silky, rich sauce. Finally, fold in your cooked gnocchi, give everything a gentle stir, and do a final taste test for seasoning before serving.
Top Tip
I’ve learned a few things over the times I’ve made this Broccoli Cheddar Gnocchi Soup Recipe that really make a difference in texture and flavor—take a peek so your soup turns out perfect every time.
- Fresh shredded cheese: I always buy a block of cheddar and shred it fresh—trust me, the melty texture and flavor are way better than pre-shredded bags.
- Gentle simmer: Keep the soup at a low simmer when the cheese goes in so it melts smoothly without curdling.
- Stir often: Dairy-based soups can scorch on the bottom if you’re not attentive—stirring keeps everything creamy and luscious.
- Taste as you go: Especially after veggies cook and cheese melts, give it a quick taste and tweak salt and pepper before serving.
How to Serve Broccoli Cheddar Gnocchi Soup Recipe
 
Garnishes
I usually top my bowls with a sprinkle of extra shredded sharp cheddar and sometimes a little cracked black pepper or a handful of chopped fresh parsley. The brightness of parsley really contrasts the richness beautifully.
Side Dishes
A crusty baguette or garlic bread is my go-to side—it’s perfect for sopping up every last drop of the soup. Roasted Brussels sprouts or a simple green salad add a fresh, crunchy balance as well.
Creative Ways to Present
For a dinner party, I’ve ladled this soup into mini bread bowls—it’s adorable and makes for a fun, interactive meal. You could also swirl in a little pesto or crispy bacon bits on top for an elevated touch.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in an airtight container in the fridge for up to 3 days. Just give it a good stir before reheating, as the cheese sometimes settles or thickens overnight.
Freezing
Freezing is possible, but I recommend leaving the gnocchi out before freezing and adding it fresh when reheating. Gnocchi can get a bit mushy after freezing. Freeze the soup base in freezer-safe containers for up to 2 months.
Reheating
Reheat gently on the stovetop over low heat, stirring often to keep the cheese smooth and prevent scorching. If it gets too thick, add a splash of milk or broth to loosen it up again.
Frequently Asked Questions:
Absolutely! Just swap out the chicken broth for a rich vegetable broth and the soup remains flavorful and comforting.
Boil the gnocchi in salted water according to package instructions, usually until they float to the surface (about 3 minutes), then drain and add them to the soup at the end for the perfect texture.
Yes, frozen broccoli works in a pinch, but fresh florets give the best texture and flavor. If using frozen, add it a bit earlier in the cooking time so it cooks through properly.
Add the cheese slowly over low heat while stirring constantly. This gradual incorporation and gentle heat help the cheese melt smoothly without clumping or separating.
Final Thoughts
This Broccoli Cheddar Gnocchi Soup Recipe holds a special place in my heart for those cozy nights when I want something comforting but still a little fancy. It’s an easy but impressive dish that you’ll find yourself making over and over because it’s just that good. Give it a try, tweak it your way, and I’m sure it’ll become one of your favorite go-to soups too.
Print 
Broccoli Cheddar Gnocchi Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This Broccoli Cheddar Gnocchi Soup is a creamy, comforting dish featuring tender broccoli florets, shredded carrot, and pillowy potato gnocchi in a rich cheddar cheese sauce made from scratch. Perfect for cozy dinners, this soup is thickened with a homemade béchamel and seasoned with Dijon mustard and Worcestershire sauce for depth of flavor.
Ingredients
Base Ingredients
- 4 tablespoons butter
- 1 small white or sweet onion, chopped
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- ¼ cup all-purpose flour
Liquids
- 1 cup whole milk
- 2 ½ cups low-sodium chicken broth
- 1 cup heavy cream
- 2 teaspoons prepared Dijon mustard
- 1 teaspoon Worcestershire sauce
Vegetables
- 1 large carrot, scrubbed and shredded
- 3 cups raw broccoli florets, stems trimmed and florets cut to bite size
Others
- 16 ounces potato gnocchi
- 8 ounces shredded sharp cheddar cheese (or a mix of sharp cheddar and Monterey jack)
Instructions
- Prepare the Aromatics: Melt the butter in a large 4-quart soup pot or Dutch oven over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Stir in the minced garlic along with a generous pinch of salt and freshly ground black pepper.
- Create the Roux: Sprinkle the flour over the onions and garlic, stirring constantly to form a paste. Cook this mixture for 1 to 2 minutes to eliminate the raw flour taste while ensuring the roux doesn't brown.
- Add Milk Gradually: Whisk in the whole milk slowly, about one-third cup at a time, ensuring each addition is fully incorporated before adding the next. This will form a thick, lump-free béchamel base for your cheese sauce.
- Add Remaining Liquids and Seasonings: Pour in the low-sodium chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce. Mix thoroughly using a whisk and increase the heat to medium-high to bring the soup to a gentle boil. The soup will be thin at this point but will thicken later.
- Simmer with Vegetables: Stir in the shredded carrot and broccoli florets. Adjust the heat to maintain an active simmer—not a vigorous boil—and cook for 10 minutes, stirring occasionally to prevent scorching.
- Cook the Gnocchi: Meanwhile, bring a separate medium pot of water to a boil. Cook the potato gnocchi according to package instructions, usually about 3 minutes, until they float to the surface. Drain the gnocchi and set them aside.
- Taste and Adjust: Remove one piece of broccoli with some broth and taste to ensure the broccoli is tender and the soup is flavorful. Add more salt and black pepper if needed.
- Rest the Soup: Reduce the heat to low and let the soup rest for several minutes until bubbling ceases, allowing it to thicken slightly.
- Add the Cheese: Gradually add the shredded cheddar cheese in handfuls, stirring constantly until the soup is rich and creamy.
- Combine Gnocchi and Serve: Stir the cooked gnocchi into the soup gently. Taste the final mixture and adjust seasoning with salt and pepper as desired before serving.
Notes
- For broccoli prep, buy a 12-ounce bag of fresh broccoli florets, trim stems, and cut florets into bite-sized pieces for easier eating and even cooking.
- Shredding your own cheese from a block ensures better melting and flavor compared to pre-shredded cheese, which often contains anti-caking agents that affect texture.
- Stir frequently after adding dairy ingredients to prevent scorching on the bottom of the pot.
- If you prefer a vegetarian version, substitute vegetable broth for chicken broth.
- Use sharp cheddar for a more pronounced cheese flavor or mix with Monterey jack for a creamier texture.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 70 mg
 
 
 
 
 
 
 
Leave a Reply