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
Scale
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.
