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
Scale
Base Ingredients
- 4 tablespoons butter
- 1 small white or sweet onion, chopped
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
Liquids
- 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
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
