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To make Cheddar Gnocchi Soup, gather these key ingredients: - 1 pound potato gnocchi - 1 tablespoon olive oil - 1 small onion, finely diced - 2 cloves garlic, minced - 3 cups vegetable broth - 2 cups whole milk - 2 cups sharp cheddar cheese, shredded - 1 cup fresh broccoli florets - 1 cup carrots, diced - 1 teaspoon dried thyme - Salt and freshly ground pepper, to taste - 1 tablespoon fresh parsley, chopped (for garnish) Each ingredient plays a vital role. The potato gnocchi gives the soup a soft and chewy texture. Olive oil adds flavor and richness. Onion and garlic bring aromatic depth. Vegetable broth forms the soup's base, while whole milk makes it creamy. Sharp cheddar cheese provides a bold, tangy taste. Fresh broccoli and carrots add color and nutrition. Dried thyme enhances the overall flavor. Lastly, salt and pepper help balance the taste. Using quality ingredients makes a big difference. Choose fresh vegetables and good cheese for the best flavor. With these essentials, you will create a bowl of warmth and comfort. {{ingredient_image_2}} Sautéing Onion and Garlic Start by heating one tablespoon of olive oil in a large pot over medium heat. When the oil shimmers, add a small, finely diced onion. Sauté the onion for about 3-4 minutes. Stir it often until the onion turns translucent. Next, add two cloves of minced garlic. Stir and cook for one more minute. The garlic will make the kitchen smell great! Simmering Broth with Vegetables Once the garlic is fragrant, pour in three cups of vegetable broth. Turn up the heat to bring the broth to a gentle simmer. When it bubbles, add one cup of diced carrots and one cup of fresh broccoli florets. Let the mixture cook for about 5-7 minutes. The veggies should be just tender, not mushy. Adding Gnocchi to the Pot Now it’s time to add one pound of potato gnocchi to the pot. Follow the package instructions for cooking time, which is usually about 2-3 minutes. You’ll know the gnocchi are done when they float to the top. Cooking Time and Techniques Keep an eye on the gnocchi as they cook. Stir gently to ensure they don’t stick to the bottom of the pot. Once they’re floating, they’re ready for the next step. Combining Milk and Cheese Turn the heat down to low after the gnocchi are cooked. Carefully pour in two cups of whole milk while stirring. This helps blend the milk with all the yummy flavors. Then, gradually add two cups of shredded sharp cheddar cheese. Stir continuously until the cheese melts. The soup should be creamy and smooth. Seasoning the Soup Finally, season your soup with one teaspoon of dried thyme. Add salt and freshly ground pepper to taste. Let the soup warm through for another 2-3 minutes without boiling. This step makes sure all flavors come together perfectly. Now, you're ready to serve! Ladle the soup into bowls and enjoy the cozy warmth of this cheddar gnocchi delight. To make your soup creamy, choose sharp cheddar cheese. It melts well and adds rich flavor. I like to shred the cheese myself for better melting. As you stir in the cheese, use a whisk. This tool helps mix the cheese smoothly into the soup. Stir for a few minutes until it blends well and looks velvety. One mistake to avoid is overcooking the gnocchi. They should be soft but still hold their shape. Follow the package instructions closely for cooking time. Another common mistake is skipping the seasoning step. Adding salt and pepper enhances all the flavors. Don’t forget the dried thyme; it adds a nice touch of earthiness. This soup pairs well with crusty bread. You can dip the bread into the soup for a cozy meal. A light side salad also works great alongside. For garnish, sprinkle fresh parsley on top. It adds color and freshness to your dish. You can also use a bit of extra cheese for a fun twist! Pro Tips Use Fresh Ingredients: Fresh vegetables will enhance the flavor and nutritional value of your soup. Opt for organic or locally sourced produce when possible. Customize Your Cheese: While sharp cheddar gives a great flavor, feel free to mix in other cheeses like Gruyère or mozzarella for a different taste and texture. Thicken the Soup: If you prefer a thicker soup, you can blend a portion of the soup and then stir it back in for a creamier consistency. Make It Ahead: This soup can be made ahead of time and stored in the fridge. Just reheat gently and add a splash of milk to revive the creaminess before serving. {{image_4}} You can switch up the vegetables in this soup. Instead of broccoli, try using spinach or peas. Both add a nice pop of color and flavor. If you want a heartier option, add some diced potatoes or zucchini. Each choice brings its own unique taste. For cheese, sharp cheddar is great, but you can use other types too. Gruyère or mozzarella works well. They melt nicely and add a creamy texture. If you want a stronger taste, try blue cheese. It gives a bold twist to the soup. To make this soup gluten-free, choose gluten-free gnocchi. Many brands now offer this option. Check the labels to ensure they meet your needs. This small swap keeps the soup just as tasty. If you follow a vegan diet, use plant-based milk instead of whole milk. Almond or oat milk can work perfectly. Replace the cheddar cheese with a vegan cheese. Nutritional yeast is another option that adds a cheesy flavor without dairy. Adding spices can really boost the flavor of your soup. A pinch of red pepper flakes brings heat, while basil or rosemary adds a fresh note. You could even try a splash of lemon juice for brightness. For extra protein, consider adding cooked chicken or sausage. Both options make the soup more filling. Just add them in when you mix in the gnocchi. This way, they warm up nicely in the broth. To keep your Cheddar Gnocchi Soup fresh, follow these steps: - Refrigerating leftovers: Let the soup cool first, then transfer it into an airtight container. It can stay in the fridge for up to three days. Make sure to seal it tight to avoid any odors from other foods. - Freezing for long-term storage: If you want to store the soup longer, you can freeze it. Use freezer-safe containers or bags. The soup can last for about three months in the freezer. Just remember to leave some space in the container for the soup to expand. When you're ready to enjoy your soup again, here’s how to reheat it: - Optimal methods to retain flavor and texture: The best way is to reheat it on the stove over medium heat. Stir it often to keep it smooth. If the soup is too thick, add a splash of milk or broth to get the right consistency. You can also use a microwave, but stir it every minute to avoid hot spots. Enjoy your cozy soup just like when you first made it! Yes, you can use frozen gnocchi. Just add them to the soup without thawing. They will cook quickly in the hot broth. This saves time and effort. Keep in mind that frozen gnocchi may take a minute longer to cook than fresh ones. Just check until they float to the top. Absolutely! This soup is a great base for other veggies. You could try adding peas, spinach, or corn. Sautéed bell peppers or zucchini also work well. Just chop them small for even cooking. Adding more color and flavor makes the soup even better. This soup will stay fresh for about 3 to 4 days in the fridge. Store it in an airtight container to keep it safe. If you see any signs of spoilage, like an off smell or mold, throw it away. Always check before eating leftovers! Cheddar Gnocchi Soup is a delicious and easy meal. We used simple ingredients like gnocchi, cheese, and fresh veggies. You learned how to make it step-by-step and avoid common mistakes. Don't forget to play with flavors and try different vegetables or cheeses. Store leftovers properly to enjoy later. This soup is a cozy treat for any day. Make it your own and enjoy every bite. Happy cooking!

Cheddar Gnocchi Soup

A creamy and hearty soup featuring potato gnocchi, sharp cheddar cheese, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound potato gnocchi
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup fresh broccoli florets
  • 1 cup carrots, diced
  • 1 teaspoon dried thyme
  • to taste salt and freshly ground pepper
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

  • Begin by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion and sauté, stirring occasionally, until the onion becomes translucent, approximately 3-4 minutes.
  • Add the minced garlic to the pot, stirring it in, and cook for an additional minute until the mixture is aromatic.
  • Pour in the vegetable broth, raising the heat to bring the mixture to a gentle simmer.
  • When the broth is simmering, incorporate the diced carrots and fresh broccoli florets. Allow the vegetables to cook for about 5-7 minutes, or until they are just tender.
  • Gently add the potato gnocchi to the pot, cooking according to the package instructions, which typically takes about 2-3 minutes until the gnocchi are tender and floating.
  • Once the gnocchi are cooked, reduce the heat to low and carefully pour in the milk while stirring to evenly combine all ingredients.
  • Gradually sprinkle in the shredded cheddar cheese, stirring continuously until the cheese has melted and the soup is creamy and smooth.
  • Season the soup with dried thyme, and add salt and freshly ground pepper to taste. Allow the soup to gently warm through for an additional 2-3 minutes, ensuring it doesn’t come to a boil.
  • Remove the pot from the heat and ladle the soup into bowls. Garnish with freshly chopped parsley for an added touch of color and flavor.

Notes

Pair with crusty bread or a light side salad for a complete meal.
Keyword cheddar cheese, gnocchi, soup, vegetarian