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Yields:
4 - 6 serving(s)
Prep Time:
15 mins
Total Time:
35 mins
Cal/Serv:
797
Broccoli cheddar soup is the ultimate comfort food—it’s rich, creamy, and packed with cheesy goodness—but I took it to the next level with pillowy gnocchi, making it heartier and more satisfying without any extra hassle. The gnocchi cooks right in the same pot, so you’re not stuck washing another dish. This is a wonderfully simple but super-flavorful dish that you can get on the table in no time.
We kept all the traditional components but added a few delicious twists. A little milk keeps the soup rich, while a hit of Dijon mustard and a pinch of nutmeg bring depth and warmth to every bite. We went with yellow cheddar for that classic look, but white cheddar works just as well. Avoid pre-shredded cheese here—it doesn’t melt as smoothly, and it’s not worth compromising on flavor just for a bit of convenience. For a finishing touch, a sprinkle of fresh parsley brightens everything up and cuts through the richness.
This cozy soup is just as good the next day. Store leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to dig in again, just reheat it on the stove or in the microwave, adding a splash of broth or milk if it’s too thick after chilling.
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 4 Tbsp.
unsalted butter
- 1
large yellow onion, chopped
Kosher salt
- 3
cloves garlic, finely chopped
- 3 Tbsp.
all-purpose flour
- 4 cups
low-sodium chicken broth or vegetable broth
- 1
(12-oz.) pkg. broccoli florets, coarsely chopped
- 1
(1-lb.) pkg. fresh or frozen gnocchi
- 2 cups
whole milk
- 12 oz.
sharp yellow cheddar, shredded (about 3 c.), plus more for serving
- 2 tsp.
Dijon mustard
- 1/4 tsp.
grated fresh nutmeg
Freshly ground black pepper
Chopped fresh parsley, for topping
Directions
- Step 1In a large heavy pot over medium-high heat, melt butter. Add onions and a pinch of salt and cook, stirring occasionally, until softened and browned in spots, about 7 minutes. Add garlic and flour and cook, stirring constantly, until garlic is fragrant, about 1 minute more.
- Step 2Add broth, broccoli, and 1/2 tsp. salt. Bring to a boil, scraping up any browned bits. Stir in gnocchi, reduce heat to medium, and simmer, covered, until broccoli is just tender, about 5 minutes. Add milk, return to a simmer, and cook, stirring occasionally, until slightly thickened, about 5 minutes.
- Step 3Reduce heat to low, add mustard and nutmeg, then gradually stir in cheddar until melted and smooth, about 3 minutes. Remove from heat; generously season with pepper, then season to taste with salt.
- Step 4Divide soup among bowls. Top with more cheddar and parsley.
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