Broccoli and Cheese Soup with Gnocchi

Broccoli and Cheese Soup is a winter time favorite, but we're taking it up a notch by adding gnocchi into the mix! This cheesy broccoli gnocchi soup is so easy and so delicious. It'll warm you right up all season long!

4.67 from 56 votes

Broccoli and Cheese Soup with Gnocchi

Broccoli and Cheese Soup with gnocchi is a cozy, cheesy delight! This one-pot soup is easy, delicious, and perfect for warming you up all season long. It’s my favorite hearty twist on classic broccoli cheese soup!

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Servings:

Author: Becky Hardin

Ingredients

1 head broccoli cut into bite-size florets
2 pounds gnocchi
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium yellow onion diced
2 medium carrots diced
½ small fennel diced, optional
2 medium cloves garlic minced
3 tablespoons all-purpose flour
2½ cups unsalted chicken broth or vegetable broth
¼ cup medium-dry white wine a nice drinking wine
2½ cups half-and-half
1/8 teaspoon crushed red pepper flakes
1 bay leaf
12 ounces shredded sharp cheddar cheese
Kosher salt and freshly ground black pepper to taste

Instructions

Blanch the broccoli

To blanch the broccoli, fill a large saucepan 2/3 the way full with water. Cover the pan and bring the water to a boil over high heat. While the water comes to a boil, fill a large bowl with ice water.
Once the water boils, add the prepared broccoli florets and bring the water back to a boil. Cook for 2 minutes once the water returns to a boil.
1 head broccoli
Transfer the broccoli to the ice water to stop the cooking and let cool for 1 minute. Pour the broccoli/water through a strainer and set the broccoli aside until ready to use.

Prepare the gnocchi

Using the same saucepan, cook the gnocchi (without salt) per package directions. Drain and rinse with cold water. Set aside.
2 pounds gnocchi

Preparation for soup

Heat a large Dutch oven over medium-low heat. Add butter and oil and heat until butter foams.
1 tablespoon unsalted butter, 1 tablespoon olive oil
Add onion, carrots, and fennel. Cook for 4 minutes or until slightly softened. Keep stirring occasionally.
1 medium yellow onion, 2 medium carrots, ½ small fennel
Add garlic and cook for another 30 seconds. Stirring often.
2 medium cloves garlic
Sprinkle flour over the vegetables and stir. Cook, stirring often, until mixture begins to brown on the bottom of the Dutch oven.
3 tablespoons all-purpose flour
Gradually pour in the chicken broth while deglazing the bottom of the pan.
2½ cups unsalted chicken broth
Add the blanched broccoli and stir.
Whisk in the wine and half-and-half, mixing until well incorporated.
¼ cup medium-dry white wine, 2½ cups half-and-half
Add the red pepper flakes and bay leaf.
1/8 teaspoon crushed red pepper flakes, 1 bay leaf
Increase the heat to medium and bring the soup just to a boil, stirring often.
Reduce the heat to low and simmer 10 minutes or until vegetables soften.
After the vegetables have softened, add the cooked gnocchi, stir gently.
Remove the soup from the heat and discard bay leaf. Add the cheese and stir until the cheese melts.
12 ounces shredded sharp cheddar cheese
Taste the soup and, if necessary, season with kosher salt and freshly ground black pepper. Serve immediately with baguette slices.
Kosher salt and freshly ground black pepper

Video

Nutrition