Broccoli and Cheese Soup with Gnocchi (Cheesy Broccoli Gnocchi Soup) Recipe

By: Becky HardinPosted: 1/21/19Updated: 4/8/20

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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!

Table of Contents

Broccoli and Cheese Soup with Gnocchi

This broccoli and cheese soup recipe with gnocchi is so cheesy and so filling. Broccoli Gnocchi Soup is a new winter favorite!

Cold weather calls for soup, so with the snowy season in full force, I thought it was time to share some more soup recipes. This Cheesy Broccoli Gnocchi Soup recipe is a new favorite!

Everyone loves a classic broccoli and cheese soup (my go to is this Crockpot Broccoli Cheese Soup recipe). Broccoli, lots of veggies, cheese…what’s not to love? Sometimes the simple addition of something unexpected is enough to take a traditional recipe and turn it into something new and fun! That ingredient for this soup is gnocchi.

This Broccoli Cheddar Soup with Gnocchi is all kinds of fun. Just toss in those little doughy dumplings and you’ve got a new soup that’s extra filling and extra tasty! I’m going to be curling up and chowing down on this soup until winter is over.

Indulge in soup season with this Broccoli and Cheese Soup with Gnocchi. Easy, cheesy, and tasty!

Broccoli Cheese Gnocchi Soup Recipe

This broccoli and cheese soup recipe is just FILLED with all the good stuff. Cheddar cheese, broccoli, lots of vegetables, and of course the gnocchi. It wouldn’t be complete without the gnocchi!

If you like gnocchi soup (like this Olive Garden copycat Chicken Gnocchi Soup), then you will absolutely love this recipe. I love the way the gnocchi gets submerged into all that cheese. When you take a bite, it is sooooo good. This is such a great comfort food!

What’s in this Broccoli and Cheese Soup recipe?

Broccoli
Cheddar Cheese
Gnocchi
Carrots
Onion
Fennel (optional but recommended!)
Garlic
Chicken Broth
Flour
White Wine (choose something dry)
Half and Half
Red Pepper Flakes
Bay Leaf

How to Make Broccoli and Cheese Gnocchi Soup

To begin, cut the broccoli into bite-sized florets, and then blanch the broccoli (check the recipe card for details on how to do this).
Next, cook the gnocchi according to package instructions, drain, rinse, and set aside.
Heat butter and oil in a dutch oven or large pot. Then add in the carrots, onion, and fennel, and cook for 4 minutes. Add in the garlic and cook another 30 seconds.
Sprinkle flour over the vegetables, then cook until the mixture starts to brown. Then gradually pour in the chicken broth.
Stir in the blanched broccoli, and then whisk in the wine and half-and-half. Then add in the red pepper flakes and bay leaf.
Increase the heat and bring the soup to a boil, then reduce the heat again and let it simmer for about 10 minutes.
Once the vegetables have softened, stir in the cooked gnocchi.
Remove soup from heat and stir in the cheese.

Serve the gnocchi broccoli and cheese soup while it’s hot! I always serve it with some baguette slices for dipping. Check the recipe card below for more detailed instructions.

How to Store Leftovers

This soup will be best if made when you intend to eat it. However, you can easily store leftovers in the refrigerator, and reheat it another time. If you do have leftovers to reheat, bring it to just a simmer in a saucepan. Keep the heat very low, and whisk slowly to prevent the soup from separating.

Easy Soup Recipes

You can never have enough soups, which is why I’m always sharing easy soup recipes! Soup is one of the things I love to eat most during the winter, so I like to keep lots of recipes on hand. I need something different every week to make sure I never get tired of eating it!

Broccoli and Cheese Soup with Gnocchi

4.65 from 54 votes

Author: Becky Hardin

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

Serves6

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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!

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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
▢ ¼ cup medium-dry-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

To blanch the broccoli, fill a large saucepan 2/3rd 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 and bring the water back to a boil. Cook 2 minutes once the water returns to a boil. Transfer the broccoli to the ice water to stop the cooking and let cool 1 minute. Pour the broccoli/water through a strainer and set the broccoli aside until ready to use.
Using the same saucepan, cook the gnocchi (without salt) per package directions; drain, rinse with cold water and set aside.
Heat a large Dutch oven over medium-low heat. Add butter and oil and heat until butter foams.
Add onion, carrots and fennel; cook, stirring often, 4 minutes or until slightly softened.
Add garlic and cook another 30 seconds; stirring often.
Sprinkle flour over the vegetables and stir. Cook, stirring often, until mixture begins to brown on the bottom of the Dutch oven.
Gradually pour in the chicken broth while deglazing the bottom of the pan.
Add the blanched broccoli and stir.
Whisk in the wine and half-and-half, mixing until well incorporated.
Add the red pepper flakes and 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 discard the bay leaf.
Add the cheese and stir until the cheese melts.
Taste the soup and, if necessary, season with kosher salt and freshly ground black pepper.
Serve immediately with baguette slices.
Enjoy!

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

Note: This soup is best made the day of serving. If reheating after refrigerating, place in a saucepan over low heat, whisking slowly to prevent soup from separating. Keep at a very low simmer.

Nutrition Information

Calories: 731kcal (37%) Carbohydrates: 73g (24%) Protein: 28g (56%) Fat: 36g (55%) Saturated Fat: 21g (131%) Cholesterol: 101mg (34%) Sodium: 985mg (43%) Potassium: 690mg (20%) Fiber: 7g (29%) Sugar: 4g (4%) Vitamin A: 5025IU (101%) Vitamin C: 94.1mg (114%) Calcium: 609mg (61%) Iron: 7.1mg (39%)