Description
This Broccoli Cheddar Gnocchi Soup is a rich, creamy, and comforting dish that combines tender broccoli, shredded carrots, and pillowy potato gnocchi in a cheesy broth. Perfect for a cozy meal, this soup features a homemade cheese sauce base and is finished with melted sharp cheddar cheese for a flavorful, satisfying experience.
Ingredients
Scale
Main Ingredients
- 4 tablespoons butter
- 1 small white or sweet onion, chopped
- 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 cut to bite size
- 16 ounces potato gnocchi
- 8 ounces shredded sharp cheddar cheese (or a mix of sharp cheddar and Monterey jack)
Instructions
- Melt Butter and Sauté Aromatics: Melt the butter in a 4 quart soup pot or Dutch oven set 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 salt and black pepper to season.
- Create Flour Paste: Sprinkle the all-purpose flour over the aromatics and stir continuously to create a paste. Let the raw flour cook off for one to two minutes to avoid a raw flour taste.
- Add Milk Gradually: Whisk in the whole milk in 1/3 cup increments, fully incorporating each addition before adding more. This forms the thick, smooth base of your bechamel cheese sauce without lumps.
- Add Liquids and Mustard: Pour in the chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce. Mix thoroughly using a whisk and increase heat to medium-high to bring the soup to a gentle boil. The broth will be thin at this stage but will thicken later.
- Simmer Vegetables: Add shredded carrots and broccoli florets to the soup. Maintain an active simmer (gentle bubbles, not a rapid boil) and cook for 10 minutes, stirring often to prevent scorching.
- Cook Gnocchi Separately: While the soup simmers, bring a separate medium pot of water to a boil and cook the gnocchi according to package instructions, usually about 3 minutes until they float to the surface. Drain and set aside.
- Taste and Adjust Seasoning: Remove one piece of broccoli and some broth to taste for tenderness and flavor. Add additional salt and pepper as needed.
- Rest Soup: Reduce the heat to low and let the soup rest for several minutes until bubbling stops to develop flavors and avoid curdling the dairy.
- Add Cheese: Gradually add the shredded cheese one handful at a time, stirring constantly to melt completely. This will create a rich, creamy texture.
- Finish with Gnocchi: Gently fold the cooked gnocchi into the soup. Give the soup a final taste and adjust seasoning with salt and pepper if necessary before serving.
Notes
- For broccoli prep, buying pre-cut fresh florets is convenient. Trim stems and cut into bite-sized pieces for easy eating.
- Shredding your own cheese from a block improves melt quality and flavor compared to pre-shredded bags, which often contain anti-caking agents that affect texture and taste.
- Stir frequently during simmering to prevent dairy from scorching at the bottom of the pot.
- If you prefer a vegetarian version, substitute chicken broth with vegetable broth.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 65 mg
