There’s something deeply comforting about a warm, creamy bowl of soup that feels like a hug from the inside. That’s exactly why I’m excited to share this Broccoli Cheddar Gnocchi Soup Recipe with you — it’s a cozy, cheesy, and surprisingly easy meal you’ll want to make again and again.

A white bowl filled with creamy soup showing soft, pale-yellow gnocchi spread evenly on the surface, mixed with small pieces of green broccoli and thin orange carrot strips throughout the thick light cream broth. The bowl is placed on a white marbled surface, with small sprigs of fresh green herbs scattered around it. Near the top left corner, a wooden board holds slices of toasted bread with golden crusts. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Broccoli Cheddar Gnocchi Soup Recipe
Top Tip
How to Serve Broccoli Cheddar Gnocchi Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Cheddar Gnocchi Soup Recipe

Why You'll Love This Recipe

This Broccoli Cheddar Gnocchi Soup Recipe is one of those dishes that kinda sneaks up on you – it’s simple, yet full of rich flavors and textures that make it feel special, even on a busy weeknight.

Comfort in every spoonful: Creamy cheddar, tender broccoli, and pillowy gnocchi come together for a cozy bite that feels like home.
Easy but impressive: It looks fancy but cooks up quickly, perfect for when you want a hearty meal without fuss.
Customizable goodness: You can easily swap veggies, cheeses, or add spices to make it your own.
Great for all seasons: This soup is just as lovely in chilly winter months as it is to brighten a cool spring evening.

A large white pot filled with a creamy thick soup colored pale yellow with small pieces of green broccoli and tiny thin orange carrot strips scattered evenly throughout. There are soft white potato chunks in the soup that add texture. A black spoon is lifting some of the soup, showing the thick creamy mix holding the vegetables and potato pieces together. The pot is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each part of this recipe plays its role in building that creamy, rich, flavorful bowl of soup. I love how the sharp cheddar adds punch, the broccoli brings freshness and texture, and the gnocchi makes it wonderfully filling, without needing extra starch or bread on the side.

Flat lay of a small white ceramic bowl of butter cubes, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of whole milk, a small white ceramic bowl of low-sodium chicken broth, a small white ceramic bowl of heavy cream, a small white ceramic bowl of Dijon mustard, a small white ceramic bowl of Worcestershire sauce, one small white onion roughly chopped, two cloves of garlic peeled, one large fresh carrot shredded, a pile of fresh broccoli florets trimmed and cut into bite size pieces, a mound of uncooked potato gnocchi, a small heap of shredded sharp cheddar cheese, two whole brown eggs, all arranged symmetrically and naturally fresh, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Adds richness and helps soften the onions and garlic for a flavorful base.
Onion: Gives natural sweetness and depth when sautéed gently.
Garlic: Brings a cozy aromatic note that wakes up the soup.
All-purpose flour: The secret to making a smooth béchamel (cheese sauce base).
Whole milk: Creamy, yet lighter than cream; it blends well to create a velvety texture.
Low-sodium chicken broth: Adds subtle savory flavor without overpowering cheese or vegetables.
Heavy cream: For that extra touch of indulgence and silkiness.
Dijon mustard: Lends a gentle tang that balances the richness perfectly.
Worcestershire sauce: Adds umami depth that you wouldn’t expect but absolutely notice.
Carrot: A little sweetness and color that brightens the soup visually and in flavor.
Broccoli florets: Fresh or trimmed from a bag, they give crunch and green freshness.
Potato gnocchi: Soft, pillowy pieces that soak up soup flavors without falling apart.
Sharp cheddar cheese: The star that makes the soup thick, rich, and oh-so-cheesy.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Broccoli Cheddar Gnocchi Soup Recipe is how easy it is to tweak based on what you like or have on hand. I often switch up the cheese or sneak in some extra veggies depending on the season.

Vegetarian version: Swap chicken broth for vegetable broth—just as flavorful and accessible to everyone.
Spicy twist: Add a pinch of cayenne or red pepper flakes when sautéing to give it a subtle kick that wakes you up.
Cheese blend: I like mixing sharp cheddar with Monterey Jack or Gruyère for a creamier melt and nuttier flavor.
Extra texture: Toss in some toasted pine nuts or crispy bacon bits on top for contrast and a little indulgence.

Step-by-Step: How I Make Broccoli Cheddar Gnocchi Soup Recipe

Step 1: Sauté the aromatics to build flavor

First, melt your butter over medium heat in a large pot or Dutch oven. Once it's bubbly, add your chopped onion and cook until soft and translucent, about 5 minutes. Don’t rush this part—the sweetness from the onions really forms the backbone of your soup. Toss in the minced garlic along with a good pinch of salt and pepper, stirring for about 30 seconds until fragrant. This step smells amazing—trust me, your kitchen will be thanking you.

Step 2: Make the creamy base

Sprinkle the flour evenly over the onion and garlic mixture. Stir continuously to form a paste and let the raw flour cook off for a minute or two—this prevents any chalky flour taste down the line. Next up, slowly whisk in the milk in thirds, making sure each addition is fully incorporated before adding the next. The mixture will thicken as the flour absorbs the milk, turning into a smooth, thick béchamel sauce. Keep that whisk moving—you don't want lumps!

Step 3: Add liquids and simmer the veggies

Pour in the chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce. Give it a good whisk to combine everything. Crank the heat to medium-high and bring the soup up to a gentle boil—it will look thin at first, but trust me, it thickens as it cooks. Stir often and lower the heat so the soup maintains a lively simmer. Add the shredded carrot and broccoli florets, and let them cook for about 10 minutes until tender but not mushy. Stir regularly to keep everything from sticking to the bottom.

Step 4: Cook the gnocchi separately

While your soup simmers, bring a medium pot of salted water to a boil. Cook the gnocchi according to the package directions — usually about 3 minutes or until they float to the top. Drain them well and keep them aside — I like to add them to the soup just before serving so they don’t get too soft.

Step 5: Taste, cheese, and finish

Use a spoon to scoop out one piece of broccoli with some broth and taste—adjust salt and pepper if needed. Then reduce the heat to low and let the bubbling slow down. Start adding your shredded cheese in small handfuls, stirring constantly to melt it smoothly into the soup. This part feels like magic when it turns super creamy. Finally, gently fold in the cooked gnocchi, give the soup one last taste to tweak the seasoning, then serve it up warm.

Top Tip

After making this soup several times, I’ve learned a few tricks to get it just right every time—these make the whole process smoother and the soup tastier.

Slowly add milk: Taking your time whisking in milk helps avoid lumps in your béchamel—patience pays off!
Use fresh shredded cheese: I shred my own cheddar instead of pre-shredded bags. The texture and melt are so much better, trust me.
Don’t skip stirring: Dairy in soup can burn if left unattended; a good stir now and then keeps it smooth and luscious.
Gnocchi timing: Wait to add the gnocchi until right before serving so they stay pillowy and don’t turn mushy from soaking up soup.

How to Serve Broccoli Cheddar Gnocchi Soup Recipe

broccoli cheddar gnocchi - Serving Suggestion

Garnishes

I like to top my soup with a sprinkle of extra sharp cheddar, a touch of freshly cracked black pepper, and sometimes a few fresh chives or parsley leaves. They add a pop of color and a fresh bite that’s just lovely against the creamy texture.

Side Dishes

Since this soup is quite filling thanks to the gnocchi, I usually keep sides simple. A crisp green salad with vinaigrette or some crusty garlic bread are perfect companions that balance out the richness. If you’re feeling fancy, a side of roasted Brussels sprouts works beautifully.

Creative Ways to Present

For a cozy dinner party, I once served this soup in mini bread bowls—it was a total hit! You can also ladle it into mason jars for an on-the-go lunch or drizzle a little chili oil on top for a fun spicy twist. Presentation really sets the mood.

Make Ahead and Storage

Storing Leftovers

I store leftover Broccoli Cheddar Gnocchi Soup in airtight containers in the fridge for up to 3 days. Keep the gnocchi separate if you don’t want them to get too soft, but I usually fold them in just before reheating, which keeps everything pleasantly tender.

Freezing

While the soup freezes well, I’ve found that the gnocchi can become mushy after thawing. If you want to freeze portions, do it without the gnocchi and add fresh cooked gnocchi when you reheat it. This keeps the texture much better.

Reheating

Reheat your soup gently on the stovetop over medium-low heat, stirring frequently to prevent sticking or burning. If it gets too thick, a splash of milk or broth will loosen it up. Add the gnocchi last so they don’t overcook.

Frequently Asked Questions:

Can I make this Broccoli Cheddar Gnocchi Soup Recipe dairy-free?

Making this soup completely dairy-free would be a challenge due to the cheese and cream, but you can swap the butter for olive oil and use dairy-free milk alternatives and vegan cheese to get close. Keep in mind the texture and flavor will be different.

What type of gnocchi works best in this soup?

Potato gnocchi are perfect because they hold their shape well and become tender without falling apart. Fresh gnocchi or good-quality store-bought work great—just be sure to cook them separately and gently fold in to avoid mushiness.

How do I avoid lumps in the cheese sauce?

The key is to slowly whisk the milk into the flour and butter paste (béchamel) in small increments, making sure each addition is fully combined before adding more. Constant stirring during this step prevents lumps from forming.

Can I use frozen broccoli instead of fresh?

Yes, you can substitute frozen broccoli. Just add it a bit earlier to cook thoroughly, and keep in mind frozen might release more water, so adjust cooking time and seasoning accordingly.

Final Thoughts

This Broccoli Cheddar Gnocchi Soup Recipe has become one of my go-to dishes when I want something soothing, cheesy, and satisfying. It’s not just a soup; it’s a little ritual—a way to slow down and enjoy comfort food that feels homemade and thoughtful. I’m excited for you to try it and make it part of your kitchen favorite rotation too.