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broccoli cheddar gnocchi soup - Image 3

Broccoli Cheddar Gnocchi Soup

A rich and creamy one-pot soup featuring tender potato gnocchi, fresh broccoli florets, and sharp cheddar cheese. Ready in just 30 minutes for the ultimate weeknight comfort meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 3 cups low-sodium chicken broth or vegetable broth
  • 2 cups whole milk or half-and-half for extra richness
  • 1 pound fresh potato gnocchi shelf-stable or refrigerated
  • 4 cups broccoli florets cut into small, bite-sized pieces (about 1 large head)
  • 8 ounces sharp cheddar cheese freshly grated from a block, divided
  • 1/2 tsp dry mustard powder
  • 1/4 tsp ground nutmeg optional but recommended
  • Kosher salt and black pepper to taste

Equipment

  • Large Dutch oven or heavy-bottomed soup pot (5-6 quart)
  • Wooden spoon or silicone spatula
  • Whisk
  • Box grater (for fresh cheese)

Method
 

  1. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Sprinkle the flour over the onion mixture and cook, stirring constantly, for 2 minutes to form a roux and cook out the raw flour taste.
  2. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Then whisk in the milk. Increase the heat to medium-high and bring the mixture to a gentle simmer, stirring frequently. The soup base will begin to thicken slightly.
  3. Add the gnocchi and broccoli florets to the simmering soup. Reduce the heat to maintain a gentle simmer. Cook, uncovered, for 5-7 minutes, stirring occasionally, until the gnocchi are tender and floating and the broccoli is bright green and crisp-tender.
  4. Reduce the heat to low. Stir in the dry mustard and nutmeg. Gradually add 6 ounces of the grated cheddar cheese, a handful at a time, stirring until completely melted before adding the next. Season the soup generously with salt and pepper to taste. Remember, the cheese adds saltiness.
  5. Ladle the hot soup into bowls. Garnish with the remaining grated cheddar cheese and a crack of black pepper. Serve immediately with crusty bread for dipping.

Notes

Chef's Tips:
• **Grate your own cheese:** Pre-shredded cheese contains anti-caking agents that can make your soup grainy. A block of sharp cheddar melts beautifully.
• **Don't boil after adding cheese:** Keep the heat low when adding cheese to prevent it from separating or becoming oily.
• **Serve immediately:** Gnocchi will continue to absorb liquid as it sits. For best texture, enjoy right away.
Food Safety:
• Do not leave dairy-based soup at room temperature for more than 2 hours.
• Store leftovers in a shallow, airtight container in the refrigerator for rapid cooling.