If you’ve been searching for the ultimate cozy meal that feels like a warm hug in a bowl, then you are going to adore this Broccoli and Cheese Soup with Gnocchi Recipe. Imagine tender broccoli florets mingling with pillowy gnocchi, all swimming in a rich, cheesy broth that’s perfectly creamy and comforting. This recipe brilliantly balances vibrant greens, sharp cheddar, and the satisfying chew of gnocchi, making it an absolute crowd-pleaser. Whether it’s a chilly evening or a day when you just want something effortlessly delicious, this soup is your new go-to for both flavor and ease.
Ingredients You’ll Need
Gathering these simple yet essential ingredients sets the stage for a soup that’s not only easy to make but also bursting with layers of taste, texture, and color. Each ingredient plays its part: from the earthiness of the fennel to the punch of sharp cheddar, they come together harmoniously.
- Broccoli florets: Fresh and vibrant, they add a perfect green crunch and healthy nutrients.
- Gnocchi: Soft and pillowy, they soak up the luscious soup perfectly for a satisfying bite.
- Unsalted butter: Adds richness and helps build a smooth base for the soup.
- Olive oil: Brightens flavors and aids sauteing the vegetables evenly.
- Yellow onion: Provides a sweet, aromatic foundation when diced finely and sautéed.
- Carrots: Bring a subtle sweetness and vibrant color.
- Fennel (optional): Offers a gentle anise flavor that adds complexity and freshness.
- Garlic cloves: Minced to infuse the soup with warm, savory notes.
- All-purpose flour: Creates the perfect thickening agent to give the soup a silky texture.
- Unsalted chicken broth or vegetable broth: The comforting liquid base full of savory depth.
- Medium-dry white wine: Adds brightness and subtle acidity to balance the creaminess.
- Half-and-half: Brings luxurious creaminess without heaviness.
- Crushed red pepper flakes: A pinch wakes up the flavors with a gentle kick.
- Bay leaf: Infuses an earthy undertone that rounds out the soup.
- Shredded sharp cheddar cheese: The star ingredient that gives the soup its irresistible cheesy character.
- Kosher salt and freshly ground black pepper: To taste, essential for seasoning and bringing all the flavors together.
How to Make Broccoli and Cheese Soup with Gnocchi Recipe
Step 1: Prepare the vegetables and start the base
Begin by heating the butter and olive oil in a large pot over medium heat. Add the diced yellow onion, carrots, and fennel if using, letting them soften gently for about 5 minutes until everything is fragrant and tender. Stir in the minced garlic and cook for another minute to release its magic aroma without burning.
Step 2: Create the roux and build the broth
Sprinkle the all-purpose flour over the softened vegetables and stir continuously for about 2 minutes. This step is crucial because it cooks out the raw flour taste and sets the stage for a smooth, creamy soup base. Gradually whisk in the chicken or vegetable broth along with the white wine, ensuring there are no lumps. Add the bay leaf and crushed red pepper flakes, then bring the mixture to a gentle simmer, letting it thicken slightly and develop a beautiful depth of flavor.
Step 3: Add broccoli, half-and-half, and simmer
Once the broth has thickened, stir in the broccoli florets and pour in the half-and-half. Let the soup simmer until the broccoli is tender but still lively green, about 7-10 minutes. This ensures the veggies retain their bright character and the soup maintains a fresh, inviting color.
Step 4: Incorporate cheese and gnocchi
Remove the bay leaf and turn the heat to low. Gradually stir in the shredded sharp cheddar cheese, melting it slowly to prevent clumping. Meanwhile, cook the gnocchi separately in boiling salted water according to package instructions, usually just a few minutes until they float. Drain and add them right into the soup, folding gently so each gnocchi is coated in creamy, cheesy goodness.
Step 5: Final season and serve
Taste your soup and adjust with kosher salt and freshly ground black pepper as needed. This final seasoning step is where all your efforts come together in a harmonious blend. Serve piping hot and get ready for a deeply satisfying meal.
How to Serve Broccoli and Cheese Soup with Gnocchi Recipe
Garnishes
A light sprinkle of freshly chopped parsley or chives adds a pop of color and bright herbal notes that contrast beautifully with the rich soup. If you’re feeling indulgent, a few crispy bits of bacon or a drizzle of extra sharp cheddar cheese on top can amplify the comfort factor.
Side Dishes
For a well-rounded meal, pair this soup with crusty artisan bread or a simple green salad tossed in a light vinaigrette. The crunch of bread or refreshing greens balances the creamy, cheesy texture perfectly, keeping each bite exciting.
Creative Ways to Present
Serve the soup in rustic bowls with a small ramekin of extra cheese or crushed red pepper flakes on the side for guests to customize their bowls. You could also swirl in a little pesto or a drizzle of good-quality olive oil for an upscale twist that’s visually stunning and delicious.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer your soup to an airtight container and refrigerate for up to 3 days. The flavors tend to meld beautifully overnight, but keep in mind that the gnocchi may absorb some soup liquid, making them a bit softer.
Freezing
This soup freezes well, but since gnocchi can become mushy after freezing and thawing, it’s best to freeze the soup base separately without the gnocchi. When ready to enjoy, defrost the soup base fully in the fridge, reheat gently, and cook fresh gnocchi to add in before serving.
Reheating
Warm your soup gently over low heat on the stove, stirring occasionally to keep the cheese from sticking to the bottom. Add a splash of half-and-half or broth if it feels too thick after refrigeration. Adding freshly cooked gnocchi during reheating will restore the perfect texture and keep your soup tasting fresh.
FAQs
Can I use a different cheese instead of cheddar?
Absolutely! While sharp cheddar provides a classic tangy richness, you can experiment with Gruyère, Monterey Jack, or even a blend of cheeses to customize the flavor to your liking.
Is there a vegetarian version of this soup?
Yes, simply substitute the chicken broth for a good quality vegetable broth to keep the soup completely vegetarian without compromising the savory depth.
Can I make this soup gluten-free?
To make it gluten-free, use gluten-free flour or a cornstarch slurry for thickening instead of all-purpose flour. Make sure your gnocchi is also gluten-free or replace it with a gluten-free pasta alternative.
What’s the best way to cook gnocchi for this soup?
Boil the gnocchi in salted water until they float to the surface, which typically takes just 2-3 minutes. This ensures a light, pillowy texture that complements the soup’s creaminess perfectly.
Can I add other vegetables to this recipe?
Definitely! Cauliflower or spinach can be wonderful additions to enhance nutrition and flavor. Just adjust the cooking time so each vegetable stays perfectly tender.
Final Thoughts
This Broccoli and Cheese Soup with Gnocchi Recipe is one of those rare finds that ticks all the boxes: easy to prepare, deeply comforting, and simply irresistible. Whether you’re making it for a weeknight dinner or to impress friends on the weekend, it delivers every time. I can’t wait for you to try it and discover just how wonderful a warm, cheesy bowl of soup can be!
Print
Broccoli and Cheese Soup with Gnocchi Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Broccoli and Cheese Soup with Gnocchi is a comforting, creamy dish combining tender broccoli florets and pillowy gnocchi in a rich cheddar cheese-infused broth. Perfect for a cozy meal, it features a flavorful base of sautéed vegetables, garlic, and fennel, finished with half-and-half and sharp cheddar cheese for a luscious texture and taste.
Ingredients
Vegetables
- 1 head broccoli (cut into bite-size florets)
- 1 medium yellow onion (diced)
- 2 medium carrots (diced)
- ½ small fennel (diced, optional)
- 2 medium cloves garlic (minced)
Main Ingredients
- 2 pounds gnocchi
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- 2½ cups unsalted chicken broth (or vegetable broth)
- ¼ cup medium-dry white wine (a nice drinking wine)
- 2½ cups half-and-half
- 1/8 teaspoon crushed red pepper flakes
- 1 bay leaf
- 12 ounces shredded sharp cheddar cheese
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Prepare the Vegetables: Begin by cutting the broccoli into bite-size florets and dicing the onion, carrots, and fennel (if using). Mince the garlic cloves and set all aside for easy access during cooking.
- Sauté the Aromatics: In a large pot or Dutch oven, heat the unsalted butter and olive oil over medium heat. Add the diced onion, carrots, and fennel, sautéing until softened and fragrant, about 5-7 minutes. Stir in the minced garlic and cook for another minute, being careful not to let it burn.
- Create the Roux and Cook the Vegetables: Sprinkle the all-purpose flour over the sautéed vegetables and stir well to form a roux. Cook for about 2 minutes to remove the raw flour taste. Gradually whisk in the chicken broth and white wine, ensuring no lumps remain. Add the broccoli florets, crushed red pepper flakes, bay leaf, and season with kosher salt and freshly ground black pepper to taste. Bring the mixture to a simmer and cook until the broccoli is tender, approximately 8-10 minutes.
- Add the Dairy and Cheese: Stir in the half-and-half and shredded sharp cheddar cheese, stirring continuously until the cheese melts completely and the soup is smooth and creamy. Remove the bay leaf before proceeding.
- Cook the Gnocchi: In a separate pot, cook the gnocchi according to package instructions until they float to the surface, indicating they are done. Drain well.
- Combine and Serve: Add the cooked gnocchi directly into the soup pot, gently stirring to incorporate. Heat through for 1-2 minutes to allow flavors to meld. Adjust seasoning if necessary, then ladle into bowls and serve hot for a comforting meal.
Notes
- Fennel is optional but adds a nice subtle anise flavor that complements the soup.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Use sharp cheddar for best flavor; mild cheddar will result in a less intense taste.
- If you prefer a thicker soup, simmer a few minutes longer before adding the half-and-half and cheese.
- Leftover soup can be refrigerated for up to 3 days; reheat gently to prevent curdling.
