There’s something utterly comforting about this creamy, cheesy delight, and that’s exactly why I have to share my Broccoli Cheddar Gnocchi Soup Recipe with you. It’s rich, hearty, and just the right balance of fresh broccoli with ooey-gooey cheese and pillowy gnocchi that makes each spoonful a warm hug on a chilly day.

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

I can't tell you how many times this soup has saved me from a rushed weeknight dinner. It’s quick enough to whip up without fuss, yet feels like you’ve put hours into it — perfect comfort food that’s both cozy and surprisingly fresh.

Velvety Texture: The combination of sharp cheddar and cream turns the broth into a luscious sauce that hugs each piece of gnocchi perfectly.
Hearty but Fresh: You get that fresh bite and subtle sweetness from the shredded carrot and tender broccoli, making the soup feel vibrant.
Simple Ingredients: Everything is accessible and pantry-friendly, meaning you can pull this together without special trips to the store.
Customizable Comfort: Gnocchi is a fun twist in soup, offering that pillowy softness that’s a delight with every bite — and you can swap cheeses or veg easily.

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

Each ingredient in this soup plays a starring role without overcomplicating things. I love how the simple base—onions, garlic, butter, and flour—creates a creamy bechamel foundation, while the mixture of sharp cheddar and cream makes it indulgently cheesy. Here’s a quick rundown on why these ingredients shine together and tips for shopping smart.

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: Provides richness and serves as the perfect base for sautéing the aromatics; don’t skimp here.
Onion: Adds subtle sweetness and depth to the soup; I prefer white onions but sweet onions work beautifully too.
Garlic: Fresh and fragrant — you want those savory notes to gently underpin the cheese flavor.
All-Purpose Flour: Key for thickening your soup into a silky sauce without lumps.
Whole Milk: Adds creaminess and balances the heaviness of the cream and cheese.
Chicken Broth: The flavorful liquid foundation that brings everything together; low sodium is best to control saltiness.
Heavy Cream: For that luxurious, creamy finish that melts into the cheese perfectly.
Dijon Mustard: A secret punch of tang and complexity that enhances the cheddar flavor.
Worcestershire Sauce: Adds subtle umami notes to deepen the soup’s flavor profile.
Carrot: Shredded for mild sweetness and texture contrast against the creamy broth.
Broccoli Florets: Fresh and bright, chopped into bite-size pieces so every spoonful gets a tasty crunch or tender bite.
Potato Gnocchi: Tender, pillowy dumplings that soak up the cheesy broth amazingly well.
Sharp Cheddar Cheese: The star that brings tangy cheesiness and melts into creamy goodness; fresh-shredded cheese really makes a difference!

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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 keep coming back to this Broccoli Cheddar Gnocchi Soup Recipe is how easy it is to personalize. Whether you want a little more heat, a meat boost, or a dairy-free version, there’s room to make it yours without losing its essence.

Variation: Sometimes I add cooked, crumbled bacon on top for a smoky twist — it’s a total crowd pleaser at dinner parties.
Cheese Swap: Use a combo of sharp cheddar and Monterey Jack if you want the soup extra melty and smooth.
Vegetable Boost: Feel free to toss in some baby spinach or kale near the end for added greens without altering flavor too much.
Dairy-Free Alternative: Use plant-based cream and cheese substitutes and vegetable broth — it’s still incredibly comforting.

Step-by-Step: How I Make Broccoli Cheddar Gnocchi Soup Recipe

Step 1: Sauté the Aromatics Until Soft and Fragrant

Melt the butter over medium heat in a large soup pot or Dutch oven. Once melted, add your chopped onion and cook gently for about 5 minutes until translucent and soft. You’ll know it's ready when the kitchen smells like a cozy hug. Then stir in the minced garlic with a good pinch of kosher salt and freshly ground black pepper — this wakes up the flavor right away.

Step 2: Build the Base with Flour and Milk

Sprinkle the flour evenly over the onions and garlic and stir vigorously to form a smooth paste. Let it cook for about a minute or two — this step is key to avoid any raw flour taste. Now comes the slow part but trust me, it’s worth it: whisk the milk in slowly, about one-third cup at a time. This patience pays off because you want a lump-free, thick bechamel that forms the creamy backbone of your soup.

Step 3: Add Broth, Mustard, and Bring to a Simmer

Stir in the chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce. Whisk until everything is smooth and combined. Turn the heat up to medium-high and gently bring your soup to a simmer — you’ll see the broth loose and thin at first, but give it time; it will thicken as it cooks. Just remember to stir frequently here to prevent any dairy from sticking to the bottom and burning.

Step 4: Add Carrots and Broccoli, Simmer Until Tender

Now toss in the shredded carrots and bite-sized fresh broccoli florets. Lower the heat so the soup simmers actively but gently. Cook for about 10 minutes, stirring often so nothing sticks and the veggies soften beautifully. I always fish out a piece of broccoli at this point for a quick taste — it should be tender but still a little snap, with the broth well seasoned.

Step 5: Cook the Gnocchi Separately and Add Cheese

While the broccoli simmers, bring a medium pot of water to boil and cook the gnocchi according to package instructions — usually about 3 minutes, or when they float to the surface. Drain and set them aside. Reduce your soup heat to low and let it rest briefly. Then start adding your shredded sharp cheddar cheese a handful at a time, stirring constantly so it melts smoothly into the soup, creating that magical creamy texture we all crave.

Step 6: Finish with Gnocchi and Adjust Seasoning

Gently fold the cooked gnocchi into the cheesy soup. Give it one last taste and tweak with salt and pepper as needed. That’s your golden moment — creamy, cheesy, veggie-packed, and so comforting.

Top Tip

I’ve made this soup dozens of times, and these tips saved me from some sticky situations. Following them will help you get the perfect bowl every time.

Whisk Gradually: Add milk slowly when making your bechamel to avoid lumps—patience here means smooth, creamy soup.
Stir Often: Don’t let the soup sit unattended once dairy is added; frequent stirring prevents scorching and a burnt flavor.
Fresh Cheese Matters: Always shred your own cheese if you can—the melt and flavor are noticeably better than pre-shredded bags.
Test Your Broccoli: Tasting the veggie mid-simmer is the easiest way to know when your soup is perfectly balanced in texture and flavor.

How to Serve Broccoli Cheddar Gnocchi Soup Recipe

Broccoli Cheddar Gnocchi - Serving Suggestion

Garnishes

I like to top this soup with a little extra shredded sharp cheddar just before serving—it melts slightly and adds an eye-catching cheesy crown. Sometimes I sprinkle on a pinch of crispy cooked bacon or fresh chives for that pop of color and flavor. A few cracked pepper flakes don’t hurt either if you enjoy a bit of heat.

Side Dishes

My favorite pairing is crusty bread or garlic breadsticks to soak up every last creamy drop. A simple side salad with a lemony vinaigrette cuts through the richness nicely, balancing each bite.

Creative Ways to Present

For when guests come over, I serve this soup in wide mugs or mini Dutch ovens to keep it warm longer and add a rustic vibe. Garnishing with microgreens and a swirl of cream makes it look restaurant-worthy and extra inviting.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. The soup thickens as it cools, so before reheating, I add a splash of broth or milk to loosen it back up. It reheats beautifully on the stovetop over medium-low, stirred gently to keep the cheese smooth.

Freezing

Freezing cheese-based soups can be tricky, as the texture sometimes changes, but if you want to prep in advance, freeze without the gnocchi for best results. Add freshly cooked gnocchi after thawing and reheating the soup. This way the gnocchi doesn’t get mushy.

Reheating

Reheat the soup slowly on the stove, stirring frequently. If it’s too thick, a little milk or broth helps bring back that perfect creamy consistency. Add gnocchi last if it wasn’t frozen with the soup, so it stays tender and not overcooked.

Frequently Asked Questions:

Can I use frozen broccoli in this soup?

Absolutely! Just be sure to thaw and drain it well so the soup doesn’t get watery. Add the broccoli towards the end of simmering to prevent overcooking.

Is it necessary to cook the gnocchi separately?

Cooking gnocchi separately helps maintain their pillowy texture and prevents them from getting too mushy in the soup. Once cooked, gently fold them into the soup just before serving.

Can I make this soup vegetarian?

You sure can! Swap out the chicken broth for vegetable broth and use your favorite vegetarian Worcestershire sauce or omit it altogether. The flavor will still be rich and delicious.

What’s the best way to avoid a grainy cheese sauce?

Adding the cheese slowly to the hot soup and stirring constantly is key — never dump it all in at once. Using freshly shredded cheese also ensures smooth melting without graininess.

Final Thoughts

This Broccoli Cheddar Gnocchi Soup Recipe is my go-to for when I want something indulgent yet full of fresh, wholesome ingredients. It’s got the kind of comforting vibe that makes you forgive the cold weather outside, and it’s simple enough to prepare with everyday kitchen staples. Give this recipe a try, and soon it’ll be that warm, cheesy meal you turn to again and again—just like I do.