Description
A comforting and creamy Broccoli Cheddar Gnocchi Soup featuring tender broccoli florets, shredded carrots, and soft potato gnocchi in a rich cheddar cheese béchamel base.
Ingredients
Scale
Soup Base
- 4 tablespoons butter
- 1 small white or sweet onion, chopped
- 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 melty cheese like Monterey Jack)
Instructions
- Melt Butter and 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 black pepper to build flavor.
- Add Flour: Sprinkle the flour over the onions and garlic, stirring constantly to create a paste. Let the raw flour cook off for 1 to 2 minutes while stirring to avoid lumps.
- Incorporate Milk: Whisk in the milk gradually, about 1/3 cup at a time, ensuring each addition is completely incorporated before adding the next. This will form a thick, smooth béchamel base without lumps.
- Add Remaining Liquids and Bring to Simmer: Pour in the chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce. Mix thoroughly with a whisk and increase heat to medium-high to bring the soup to a gentle boil. Stir frequently to prevent dairy from scorching.
- Add Vegetables and Simmer: Add the shredded carrots and broccoli florets to the pot. Adjust heat to maintain an active simmer (not a rapid boil) and cook for 10 minutes, stirring occasionally to ensure even cooking.
- Cook Gnocchi: While the soup simmers, bring a medium pot of water to a boil. Cook the potato gnocchi according to package directions, usually about 3 minutes, until they float to the surface. Drain and set aside.
- Taste and Adjust Seasoning: Scoop out one piece of broccoli with some broth and taste to check tenderness and seasoning. Adjust with more salt and pepper as needed for balanced flavor.
- Reduce Heat and Rest: Lower heat to low and let the soup rest for several minutes until bubbling stops, allowing flavors to meld.
- Add Cheese: Stir in the shredded cheddar cheese one handful at a time, stirring constantly until the soup turns rich and creamy with fully melted cheese.
- Finish with Gnocchi and Final Seasoning: Gently stir the cooked gnocchi into the soup. Give the soup a final taste and adjust salt and pepper as necessary before serving.
Notes
- For the broccoli: Purchase a 12-ounce bag of fresh florets, trim the stems, and cut into bite-sized pieces for easy eating.
- Use freshly shredded block cheese instead of pre-shredded bags for better melting and flavor, as pre-shredded cheese contains anti-caking agents that affect texture and taste.
- Stir frequently after adding dairy to prevent scorching on the bottom of the pot.
- Adjust thickness by adding more broth or milk if the soup becomes too thick while cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 65 mg
