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Broccoli Cheddar Gnocchi Soup Recipe

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Broccoli Cheddar Gnocchi Soup is a creamy and comforting dish that combines the classic flavors of broccoli and cheddar cheese with tender potato gnocchi. This soup is perfect for a cozy meal any time of year, offering a rich, cheesy broth with fresh vegetables and satisfying texture.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • 4 tablespoons butter
  • 1 small white or sweet onion, chopped (or 1/2 of a medium onion)
  • 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

Vegetables

  • 1 large carrot, scrubbed and shredded
  • 3 cups raw broccoli florets, stems trimmed and florets cut to bite size

Main Ingredients

  • 16 ounces potato gnocchi
  • 8 ounces shredded sharp cheddar cheese (or a mix of sharp cheddar and Monterey Jack cheese)

Instructions

  1. Sauté Aromatics: Melt the butter in a 4-quart soup pot or Dutch oven 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 salt and freshly ground black pepper.
  2. Create Roux: Sprinkle the flour over the softened onions and garlic, stirring continuously to create a paste. Cook for 1-2 minutes to let the raw flour taste dissipate without browning the flour.
  3. Make Béchamel: Gradually whisk in the whole milk in 1/3 cup increments, making sure to fully incorporate before each addition. This forms a thick, smooth base without lumps.
  4. Add Broth & Flavorings: Pour in the chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce while whisking to combine. Increase heat to medium-high and bring the mixture to a gentle boil. Stir frequently to avoid scorching due to dairy.
  5. Add Vegetables & Simmer: Stir in the shredded carrots and broccoli florets. Adjust heat to maintain an active simmer (not a rolling boil) and cook for 10 minutes, stirring occasionally to prevent sticking.
  6. Cook Gnocchi: While the soup simmers, bring a medium pot of water to a boil. Add the potato gnocchi and cook according to package instructions, usually about 3 minutes until the gnocchi rise to the surface. Drain and set aside.
  7. Taste and Adjust: Spoon out one piece of broccoli with some broth to check tenderness and flavor. Adjust salt and pepper as needed.
  8. Rest Soup: Reduce heat to low and let the soup rest for several minutes until bubbling stops to allow flavors to meld.
  9. Add Cheese: Gradually add shredded cheddar cheese, one handful at a time, stirring constantly until fully melted and the soup is rich and creamy.
  10. Combine Gnocchi: Gently stir the cooked gnocchi into the soup. Taste once more and adjust seasoning with extra salt and pepper if necessary before serving.

Notes

  • Broccoli prep tip: Buying a 12-ounce bag of fresh broccoli florets is convenient; trim the stems and cut pieces into bite-sized or spoon-sized pieces for easier eating.
  • Shred your own cheese from a block rather than using pre-shredded cheese to avoid anti-caking agents and to benefit from better melting and flavor.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipeteach.com/broccoli-cheddar-gnocchi-soup-recipe/