Creamy Broccoli Cheddar Gnocchi Soup

This broccoli cheddar gnocchi soup takes the classic cheesy broccoli soup and adds a package of tender potato gnocchi, which turns it into a full dinner. The base is a simple butter-and-flour roux with onion, carrot, and garlic, thinned with broth and half-and-half. It stays thick but spoonable, not gluey.

The broccoli is cut into bite-size florets so you can still see and taste it, and the gnocchi cook right in the pot for the last few minutes. Freshly shredded sharp cheddar goes in last, off the heat and a handful at a time, so the soup stays smooth instead of grainy. Everything cooks in one pot in about 50 minutes and makes 6 bowls.

Why You’ll Love This Recipe

• Hearty enough for dinner: Pillowy potato gnocchi make classic broccoli cheddar soup filling enough to serve as a main course.
• Silky, not grainy: Block cheddar, shredded fresh and melted off the heat, gives a smooth, velvety finish.
• Still a soup: Four cups of broth to 2 cups of half-and-half keep it spoonable. It won’t turn into a cheese sauce.
• Real broccoli: Bite-size florets cook just until tender and stay bright green.
• One pot, about 50 minutes: The gnocchi cook in the soup, so there’s no second pot to wash.

Ingredients

Prep: 15 minutes  |  Cook: 35 minutes  |  Total: 50 minutes  |  Yield: 6 servings (about 1 1/2 cups each)

Equipment: 5- to 6-quart Dutch oven or heavy soup pot, whisk, box grater

• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced small (about 1 1/2 cups)
• 1 medium carrot, peeled and shredded (about 1/2 cup)
• 1 teaspoon kosher salt, divided, plus more to taste
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 4 cups low-sodium chicken or vegetable broth
• 12 ounces broccoli florets, cut into bite-size pieces (about 5 cups)
• 1 (16-ounce) package shelf-stable potato gnocchi
• 2 cups half-and-half
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground black pepper
• 10 ounces sharp cheddar cheese, freshly shredded from a block (about 2 1/2 cups)

Ingredient Notes

• Butter and flour (the roux): Four tablespoons of butter and 1/3 cup of flour thicken 6 cups of liquid to a creamy, coat-the-spoon consistency. The gnocchi release a little starch and the cheese adds body, so the roux doesn’t need to be any heavier than that.
• Onion, carrot, and garlic: Onion is the savory base. A shredded carrot adds a touch of sweetness and a little color and melts into the soup. Garlic goes in for just a minute before the flour so it doesn’t burn.
• Broth: Low-sodium broth lets you control the salt, since cheddar is already salty. Chicken broth gives the richest flavor, and vegetable broth makes the soup vegetarian (check that your cheese is made without animal rennet if that matters to you).
• Broccoli: Twelve ounces of florets is about one large head or two crowns, enough for broccoli in every spoonful. Cut them into pieces about the size of a gnocchi so they cook evenly. You can peel and dice the stems and add them with the onion.
• Potato gnocchi: Use one 16-ounce package of shelf-stable potato gnocchi from the pasta aisle. It cooks in about 3 to 4 minutes, right in the soup. Refrigerated gnocchi works the same way. Frozen gnocchi may take a minute or two longer.
• Half-and-half: It’s richer than milk and less likely to curdle, but still lighter than heavy cream. Whole milk works in a pinch, but the soup will be thinner and more delicate, so keep the heat low.
• Dijon mustard: A small spoonful sharpens the cheddar flavor without tasting like mustard.
• Sharp cheddar: Buy a block and shred it yourself. Bagged shredded cheese is coated with anti-caking agents such as cellulose or potato starch to keep the shreds from clumping. Those coatings keep the cheese from melting smoothly and can leave the soup gritty or grainy. Sharp or extra-sharp cheddar gives the most flavor.

How to Make Broccoli Cheddar Gnocchi Soup

1. Soften the aromatics: Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Add the onion, carrot, and 1/2 teaspoon of the kosher salt. Cook, stirring often, for 5 to 6 minutes, until the onion is soft and translucent.
2. Add the garlic: Stir in the garlic and cook for about 30 seconds, until fragrant.
3. Cook the roux: Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes, until the flour coats everything and smells lightly toasted. Don't let it brown.
4. Whisk in the broth: Slowly pour in the broth, about 1 cup at a time, whisking constantly and scraping the bottom of the pot to keep lumps from forming. Raise the heat to medium-high and bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally, until slightly thickened.
5. Cook the broccoli: Add the broccoli, return to a gentle simmer, and cook for 3 minutes, stirring occasionally.
6. Cook the gnocchi: Stir in the gnocchi, pulling apart any that stick together. Simmer gently for 3 to 4 minutes, stirring now and then so they don't stick to the bottom, until the gnocchi are tender and float and the broccoli is bright green and just tender.
7. Add the half-and-half: Reduce the heat to low. Stir in the half-and-half, Dijon mustard, and black pepper. Heat for 2 to 3 minutes, stirring, just until the soup is steaming. Don't let it boil.
8. Melt in the cheddar off the heat: Remove the pot from the heat. Add the cheddar one handful at a time, stirring gently after each addition until it melts before adding more. If the last of the cheese stops melting, return the pot to the lowest heat for a minute, stirring, but don't let it simmer or boil.
9. Season and serve: Taste and season with the remaining 1/2 teaspoon of kosher salt, or more if needed. The soup will thicken as it stands. If it gets too thick, stir in a splash of broth. Ladle into bowls and serve hot.

Expert Tips

• Shred the cheese yourself. This is the most important step for a smooth soup. Anti-caking agents on bagged shreds can keep the cheese from melting evenly and leave the soup grainy.
• Never boil after the cheese goes in. Too much heat makes melted cheese tighten up and squeeze out its fat, leaving the soup grainy or oily. Residual heat is enough to melt 10 ounces of cheddar.
• Add cheese gradually. A handful at a time melts evenly. Dumping it all in at once cools the soup and leaves you with a stringy clump.
• Keep the simmer gentle. Potato gnocchi are soft. A hard boil can break them apart and turn the soup starchy.
• Plan for thickening. Gnocchi keep absorbing liquid as the soup sits. Serve right away, or keep extra broth on hand to loosen it.

Variations and Substitutions

• Frozen broccoli: Use a 12-ounce bag of frozen florets, added straight from the freezer. Simmer for 2 minutes instead of 3 before adding the gnocchi, since frozen broccoli softens faster.
• Cheese blend: Replace up to 3 ounces of the cheddar with Monterey Jack or Gruyère for an even meltier soup. Keep at least 7 ounces of sharp cheddar so it still tastes like broccoli cheddar.
• Smoother soup: Before adding the gnocchi, blend about a quarter of the broccoli and broth with an immersion blender for a thicker, creamier base with some florets still whole.
• Vegetarian: Use vegetable broth and a cheddar made with vegetarian (non-animal) rennet.
• Add chicken or ham: Stir in 2 cups of shredded cooked chicken or chopped cooked ham with the half-and-half and heat until steaming.

What to Serve with Broccoli Cheddar Gnocchi Soup

Serve this soup with bread for dipping, like rustic crusty bread rolls or cheesy garlic breadsticks. A crisp green salad with a sharp vinaigrette, or sliced apples, helps balance the richness.

If you like cheesy soups, try our sharp cheddar mac and cheese soup with crispy bacon. You’ll find more cozy bowls in our fall soup recipes roundup and our full collection of soup recipes.

Storage, Reheating, and Freezing

• Make ahead: Make the soup through step 5 (roux, broth, and broccoli) up to 2 days ahead and refrigerate it. To serve, bring it back to a gentle simmer, then continue with the gnocchi, half-and-half, and cheese.
• Refrigerate: Cool the soup and refrigerate it in airtight containers within 2 hours. It keeps for 3 to 4 days. It thickens a lot as it chills because the gnocchi absorb liquid.
• Reheat gently: Warm over medium-low heat, stirring often and adding a splash of broth or milk to loosen it, until it’s steaming hot (165°F). Don’t let it boil, or the cheese can turn grainy and the gnocchi can fall apart. In the microwave, heat individual portions at 50% power in 1-minute intervals, stirring between each.
• Freezing: Freezing the finished soup isn’t recommended. The dairy can separate and turn grainy when thawed, and the gnocchi turn mushy. Instead, freeze the base (through step 4, before the broccoli, gnocchi, half-and-half, and cheese) for up to 3 months. Thaw it overnight in the refrigerator, bring it to a simmer, and finish with fresh broccoli, gnocchi, half-and-half, and cheese.

Broccoli Cheddar Gnocchi Soup FAQ

Why did my broccoli cheddar soup turn grainy?

Usually one of two things happened: the soup was too hot (or boiled) after the cheese went in, or the cheese was pre-shredded. Bagged shreds are coated with anti-caking starches or cellulose that keep them from melting smoothly. Shred a block of cheddar and add it off the heat, a handful at a time.

Do I need to cook the gnocchi separately?

No. Shelf-stable potato gnocchi cook in 3 to 4 minutes right in the simmering soup, and the little bit of starch they release helps with the body. Cook them separately only if you plan to have a lot of leftovers.

Can I use cauliflower gnocchi?

You can, but frozen cauliflower gnocchi are softer and can break down in soup. Brown them in a skillet first, then stir them in right before serving.

How do I make the soup thicker or thinner?

For thicker soup, let it simmer 2 to 3 minutes longer before adding the half-and-half, or blend a portion of it (see Variations). For thinner soup, stir in a splash of broth at the end.

Can I use milk instead of half-and-half?

Yes. Whole milk works, but the soup will be a little thinner and more likely to curdle, so keep the heat low after adding it.

Can I freeze broccoli cheddar gnocchi soup?

It’s best not to freeze the finished soup, because the cheese sauce and gnocchi both suffer. Freeze the base before the broccoli, gnocchi, dairy, and cheese go in, and finish it fresh.

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