There’s something about a bowl of soup that just makes everything better. Maybe it’s the cozy feeling of holding a warm bowl in your hands, or the way the steam hits your face on a cold day. Whatever it is, soup has been my go-to comfort food for as long as I can remember.
But here’s the thing—I don’t always have hours to spend simmering stock on the stove. Most weeknights, I need something that comes together fast but still tastes like I put in some real effort. That’s where this broccoli cheddar gnocchi soup comes in.
It’s got all the good stuff: tender gnocchi, lots of melty cheddar, and enough broccoli to make you feel like you’re eating your vegetables. The best part? It’s done in about 30 minutes. One pot, minimal cleanup, and everyone at the table is happy. Can’t ask for much more than that.
Why You’ll Love This Broccoli Cheddar Gnocchi Soup
- Ready in 30-45 minutes – This comforting soup comes together quickly, making it perfect for busy weeknights when you need something warm and satisfying on the table fast.
- One-pot meal – Everything cooks in a single pot, which means less cleanup and more time to relax after dinner.
- Creamy and cheesy comfort – The combination of sharp cheddar, whole milk, and pillowy gnocchi creates a rich, cozy soup that feels like a warm hug in a bowl.
- Sneaks in veggies – The broccoli blends right into the creamy base, making it an easy way to get your greens without feeling like you’re eating a salad.
- Simple pantry ingredients – Most of these items are probably already in your kitchen, so you won’t need to make a special trip to the store.
What Kind of Cheddar Should I Use?
For this soup, sharp yellow cheddar is your best bet because it gives you that bold, tangy flavor that really stands out against the creamy broth. You can use white cheddar if that’s what you have on hand, but the yellow variety gives the soup that classic broccoli cheddar color everyone expects. I’d recommend buying a block of cheese and shredding it yourself rather than using pre-shredded cheese – the pre-shredded stuff has anti-caking agents that can make your soup grainy instead of smooth and creamy. If you want an even stronger cheese flavor, you could go for extra-sharp cheddar, though regular sharp works perfectly fine for most people.
Options for Substitutions
This soup is pretty forgiving when it comes to swapping ingredients:
- Gnocchi: Don’t skip the gnocchi – it’s what makes this soup special! Fresh and frozen both work great, though frozen might need an extra minute or two of cooking time.
- Sharp cheddar: While sharp cheddar gives the best flavor, you can use mild cheddar or even a mix of cheddar and gruyere. Just avoid pre-shredded cheese if possible – it doesn’t melt as smoothly due to the anti-caking agents.
- Whole milk: You can use 2% milk if that’s what you have, though the soup will be slightly less creamy. Half-and-half works too for an extra rich version.
- Broccoli florets: Fresh or frozen broccoli both work fine. If using frozen, no need to thaw first – just toss it right in. You could also use broccolini or even cauliflower for a different twist.
- Chicken broth: Vegetable broth makes this soup vegetarian-friendly and tastes just as good. You can also use a mix of both if that’s what you have on hand.
- Dijon mustard: Regular yellow mustard works in a pinch, though you might want to use just 1 teaspoon since it’s a bit sharper.
Watch Out for These Mistakes While Cooking
The biggest mistake when making this soup is adding the cheese while the liquid is boiling, which can cause it to separate and become grainy – always reduce the heat to low and stir the cheese in gradually off the burner for a smooth, creamy texture.
Overcooking the gnocchi is another common issue that leads to mushy, falling-apart dumplings, so add them during the last 3-4 minutes of cooking and watch for them to float to the top as your signal they’re done.
Don’t skip making a proper roux by cooking the flour and butter together for at least 2 minutes before adding the broth, as this step prevents a raw flour taste and helps thicken the soup evenly.
Finally, resist the urge to use pre-shredded cheese from a bag since it contains anti-caking agents that prevent smooth melting – shred a block of sharp cheddar yourself for the best, creamiest results.
What to Serve With Broccoli Cheddar Gnocchi Soup?
This soup is pretty hearty on its own thanks to the gnocchi, but I love serving it with a crusty baguette or some warm dinner rolls for dipping. A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette helps balance out the richness of all that cheddar and makes the meal feel more complete. If you want to make it even more filling, try adding some crispy bacon bits on top of the soup or serving it alongside a Caesar salad. For a cozy dinner, pair it with some roasted vegetables like carrots or Brussels sprouts that you can prep while the soup simmers.
Storage Instructions
Store: Keep your leftover soup in an airtight container in the fridge for up to 4 days. Just know that the gnocchi will soak up some of the broth as it sits, so the soup will get thicker over time. You can always add a splash of broth or milk when reheating to loosen it back up.
Freeze: This soup can be frozen, but I’ll be honest – the gnocchi texture changes a bit and can get mushy after thawing. If you want to freeze it anyway, store it in a freezer-safe container for up to 2 months. For best results, consider freezing the soup base without the gnocchi and adding fresh gnocchi when you reheat.
Reheat: Warm the soup gently on the stove over medium-low heat, stirring occasionally to prevent the cheese from separating. Add a little extra broth or milk if it’s gotten too thick. You can also microwave individual portions, but use 50% power and stir every minute or so to keep the cheese smooth.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2700-2900
- Protein: 95-110 g
- Fat: 125-140 g
- Carbohydrates: 270-295 g
Ingredients
- 3 tbsp all-purpose flour (I use King Arthur flour)
- 2 cups whole milk (for best flavor)
- 2 tsp Dijon mustard
- 1 large yellow onion, chopped
- freshly ground black pepper
- fresh parsley, for topping
- 12 oz broccoli florets, coarsely chopped
- kosher salt
- 3 garlic cloves, finely chopped
- 4 tbsp unsalted butter (room temperature)
- 12 oz sharp yellow cheddar, shredded (3 cups)
- 4 cups low-sodium chicken broth or vegetable broth
- 1/4 tsp fresh nutmeg (freshly grated preferred)
- 1 lb fresh or frozen gnocchi
Step 1: Sauté Onions and Garlic
- 4 tbsp unsalted butter (room temperature)
- 1 large yellow onion, chopped
- kosher salt
- 3 garlic cloves, finely chopped
- 3 tbsp all-purpose flour (I use King Arthur flour)
In a large heavy pot over medium-high heat, melt the butter.
Add the chopped onion and a pinch of kosher salt, and cook, stirring occasionally, until the onions are softened and have some browned spots, about 7 minutes.
Stir in the chopped garlic and the flour, then continue to cook, stirring constantly, until the garlic is fragrant and the flour is well incorporated, about 1 minute longer.
Step 2: Simmer Broccoli and Gnocchi
- 4 cups low-sodium chicken broth or vegetable broth
- 12 oz broccoli florets, coarsely chopped
- 1 lb fresh or frozen gnocchi
- kosher salt (1/2 tsp used here)
Pour in the chicken broth and add the broccoli florets along with 1/2 teaspoon kosher salt.
Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.
Stir in the gnocchi, reduce the heat to medium, cover, and simmer until the broccoli is just tender, about 5 minutes.
Step 3: Add Milk and Thicken Soup
- 2 cups whole milk (for best flavor)
Add the whole milk to the soup and return it to a simmer.
Cook, stirring occasionally, until the soup thickens slightly, about 5 minutes.
I like to use whole milk for the creamiest texture and best flavor.
Step 4: Finish with Cheese and Seasonings
- 2 tsp Dijon mustard
- 1/4 tsp fresh nutmeg (freshly grated preferred)
- 12 oz sharp yellow cheddar, shredded (3 cups)
- freshly ground black pepper
- kosher salt (to taste)
Reduce the heat to low and add the Dijon mustard and grated nutmeg.
Gradually stir in the shredded cheddar cheese until melted and the soup is smooth, about 3 minutes.
Remove the pot from heat, generously season with freshly ground black pepper, and adjust salt to taste.
Step 5: Serve and Garnish
- fresh parsley, for topping
- extra sharp yellow cheddar, shredded (from Step 4)
Ladle the hot soup into bowls.
Top with a little extra shredded cheddar and a sprinkle of fresh parsley before serving.
For a more vibrant finish, I like to use extra parsley and cheddar as garnish.
Classic Broccoli Cheddar Gnocchi Soup
Ingredients
- 3 tbsp all-purpose flour (I use King Arthur flour)
- 2 cups whole milk (for best flavor)
- 2 tsp Dijon mustard
- 1 large yellow onion, chopped
- freshly ground black pepper
- fresh parsley, for topping
- 12 oz broccoli florets, coarsely chopped
- kosher salt
- 3 garlic cloves, finely chopped
- 4 tbsp unsalted butter (room temperature)
- 12 oz sharp yellow cheddar, shredded (3 cups)
- 4 cups low-sodium chicken broth or vegetable broth
- 1/4 tsp fresh nutmeg (freshly grated preferred)
- 1 lb fresh or frozen gnocchi
Instructions
- In a large heavy pot over medium-high heat, melt the butter. Add the chopped onion and a pinch of kosher salt, and cook, stirring occasionally, until the onions are softened and have some browned spots, about 7 minutes. Stir in the chopped garlic and the flour, then continue to cook, stirring constantly, until the garlic is fragrant and the flour is well incorporated, about 1 minute longer.
- Pour in the chicken broth and add the broccoli florets along with 1/2 teaspoon kosher salt. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot. Stir in the gnocchi, reduce the heat to medium, cover, and simmer until the broccoli is just tender, about 5 minutes.
- Add the whole milk to the soup and return it to a simmer. Cook, stirring occasionally, until the soup thickens slightly, about 5 minutes. I like to use whole milk for the creamiest texture and best flavor.
- Reduce the heat to low and add the Dijon mustard and grated nutmeg. Gradually stir in the shredded cheddar cheese until melted and the soup is smooth, about 3 minutes. Remove the pot from heat, generously season with freshly ground black pepper, and adjust salt to taste.
- Ladle the hot soup into bowls. Top with a little extra shredded cheddar and a sprinkle of fresh parsley before serving. For a more vibrant finish, I like to use extra parsley and cheddar as garnish.
