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.

A white bowl filled with creamy soup showing soft, pale-yellow gnocchi spread evenly on the surface, mixed with small pieces of green broccoli and thin orange carrot strips throughout the thick light cream broth. The bowl is placed on a white marbled surface, with small sprigs of fresh green herbs scattered around it. Near the top left corner, a wooden board holds slices of toasted bread with golden crusts. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Broccoli Cheddar Gnocchi Soup Recipe
Top Tip
How to Serve Broccoli Cheddar Gnocchi Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Cheddar Gnocchi Soup Recipe

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.

A large white pot filled with a creamy thick soup colored pale yellow with small pieces of green broccoli and tiny thin orange carrot strips scattered evenly throughout. There are soft white potato chunks in the soup that add texture. A black spoon is lifting some of the soup, showing the thick creamy mix holding the vegetables and potato pieces together. The pot is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small white ceramic bowl of butter cubes, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of whole milk, a small white ceramic bowl of low-sodium chicken broth, a small white ceramic bowl of heavy cream, a small white ceramic bowl of Dijon mustard, a small white ceramic bowl of Worcestershire sauce, one small white onion roughly chopped, two cloves of garlic peeled, one large fresh carrot shredded, a pile of fresh broccoli florets trimmed and cut into bite size pieces, a mound of uncooked potato gnocchi, a small heap of shredded sharp cheddar cheese, two whole brown eggs, all arranged symmetrically and naturally fresh, placed 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 m7354615311229779997

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.

📝

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.

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

Broccoli Cheddar Gnocchi - Serving Suggestion

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:

Can I make this Broccoli Cheddar Gnocchi Soup Recipe vegetarian?

Absolutely! Just swap out the chicken broth for a rich vegetable broth and the soup remains flavorful and comforting.

What’s the best way to cook the gnocchi for this soup?

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.

Can I use frozen broccoli instead of fresh?

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.

How do I prevent the cheese from clumping in the soup?

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.