Description
A creamy and comforting Broccoli Cheddar Gnocchi Soup featuring tender broccoli florets, shredded carrots, and soft potato gnocchi in a rich cheddar cheese sauce, perfect for a hearty meal.
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
- 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
Additional Ingredients
- 16 ounces potato gnocchi
- 8 ounces shredded sharp cheddar cheese (or a mix of sharp cheddar and melty cheese like Monterey jack)
Instructions
- Prepare the 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 big pinch of kosher salt and freshly ground black pepper.
- Create the Roux: Sprinkle the all-purpose flour over the onions and garlic, stirring to create a paste. Let the raw flour cook off for 1 to 2 minutes while stirring continuously to avoid lumps.
- Add Milk to Form Béchamel: Whisk in the whole milk gradually, about 1/3 cup at a time, making sure each addition is fully incorporated before adding the next. The mixture should become a thick, smooth béchamel sauce with no lumps of flour.
- Add Remaining Liquids: Pour in the low-sodium chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce. Mix thoroughly using a whisk. Increase heat to medium-high and bring the soup to a gentle boil, stirring frequently to prevent scorching.
- Add Vegetables and Simmer: Add the shredded carrot and broccoli florets to the pot. Adjust heat to maintain an active simmer (gentle bubbling but not a vigorous boil). Cook for 10 minutes, stirring occasionally to combine flavors and ensure even cooking.
- Cook the Gnocchi Separately: While the soup simmers, bring a separate medium pot of water to a boil. Cook the potato gnocchi according to package directions (usually about 3 minutes until they float to the surface). Drain and set aside.
- Taste and Adjust Seasoning: Fish out one piece of broccoli along with some broth to check tenderness and flavor. Add more kosher salt and freshly ground black pepper if needed.
- Rest the Soup: Reduce the heat to low and let the soup rest until bubbling stops, allowing flavors to meld and the soup to thicken slightly.
- Add Cheese and Stir: Gradually add the shredded sharp cheddar cheese one handful at a time, stirring constantly until the soup is rich, creamy, and smooth.
- Combine Gnocchi and Final Adjustments: Gently stir the cooked gnocchi into the soup. Taste once more and adjust seasoning with salt and pepper as necessary. Serve warm.
Notes
- For the broccoli, trimming the stems and cutting florets into bite-sized pieces ensures even cooking and easy eating.
- Shredding cheese from a block rather than using pre-shredded cheese results in a better melting texture and richer flavor.
- Use low-sodium chicken broth to control salt levels and enhance the soup's flavor balance.
- Stir frequently after adding dairy to prevent scorching on the bottom of the pot.
- Gnocchi cooks quickly and is ready when it floats to the surface, so watch closely to avoid overcooking.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 65 mg
