Broccoli Cheddar Gnocchi Soup
Broccoli Cheddar Gnocchi Soup combines classic flavors of broccoli cheese soup with tender gnocchi, creating a creamy, comforting meal.
Equipment
- 4 quart soup pot
- medium pot
Ingredients
Base Ingredients
- 4 tablespoons butter
- 1 small white or sweet onion chopped (or ½ of a medium)
- 2 cloves garlic minced
- Kosher salt and freshly ground black pepper
- ¼ cup all-purpose flour
- 1 cup whole milk
- 2 ½ cups low-sodium chicken broth
- 1 cup heavy cream
- 2 teaspoons prepared Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 large carrot scrubbed and shredded
- 3 cups raw broccoli florets stems trimmed and florets cut to bite size
- 16 ounces potato gnocchi
- 8 ounces shredded sharp cheddar cheese or a mix of sharp cheddar and melty cheese like Monterey jack
Instructions
- Melt the butter in a 4 quart soup pot or Dutch oven set over medium heat. Add the onions and saute until soft (about 5 minutes). Stir in the garlic, along with a big pinch of salt and black pepper.
- Sprinkle the flour over the aromatics and stir to create a paste, letting the raw flour cook off for a minute or two.
- Whisk in the milk ⅓ cup at a time, incorporating completely before adding the next pour.
- Next, add the remaining liquids and the mustard, mixing thoroughly, and raise the heat to medium-high to bring the soup to a gentle boil.
- Add the shredded carrots and broccoli. Adjust the heat so that the soup maintains an active simmer (not an aggressive boil) and cook for 10 minutes. Don’t forget to stir!
- While the broccoli cooks, bring a separate medium pot of water to boil and cook the gnocchi per package directions (potato gnocchi usually cooks in about 3 minutes). Drain and set aside.
- Taste a piece of broccoli with some broth to ensure tenderness and flavor, adjusting with more salt and pepper as needed.
- Reduce heat to low and let the soup rest for several minutes, until the bubbling stops.
- Begin adding the cheese, one handful at a time, stirring constantly until rich and creamy.
- Finish by adding the cooked gnocchi to the soup and gently stirring. Give the soup one more taste, and adjust with salt and pepper as needed.
Notes
For the broccoli, buy a 12 ounce bag of fresh florets, trim the stems, and cut the florets into bite-sized pieces. Shred a block of real cheese for best flavor.
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 15gFat: 25gSaturated Fat: 15gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 300mgIron: 2mg
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