Broccoli Cheddar Gnocchi Soup Recipe
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
6 Servings
Ingredients
  • 3 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 3 small carrots, diced
  • 2 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • ¼ cup dry white wine
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 pound store-bought potato gnocchi
  • 4 cups broccoli florets, chopped into bite-size pieces
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded smoked Gouda
  • ½ teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ cup sour cream, for serving
  • ½ cup shredded sharp cheddar cheese, for serving
  • 2 tablespoons fresh chives, chopped, for serving
  • 2 tablespoons chili crisp or chili oil, for serving
Directions
  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and carrots and cook until softened, about 6 minutes.
  2. Add the garlic and cook until fragrant, about 1 minute.
  3. Sprinkle in the flour and cook, stirring constantly, for 1 minute to cook off the raw flour taste.
  4. Add the white wine and cook, stirring, until mostly evaporated, about 1 minute.
  5. Slowly whisk in the chicken broth and milk, making sure no lumps remain. Bring to a simmer.
  6. Add the gnocchi and cook according to package instructions, about 3 minutes, stirring occasionally so they don't stick to the bottom.
  7. Add the broccoli and simmer until tender, about 5 minutes.
  8. Reduce the heat to low. Add 1 cup cheddar and the smoked Gouda a handful at a time, stirring until fully melted before adding more.
  9. Stir in the nutmeg, salt, and pepper.
  10. Ladle the soup into bowls and top each with a dollop of sour cream, a sprinkle of the shredded cheddar and chives, and a drizzle of chili crisp or chili oil.
  11. Serve immediately.