Gnocchi Broccoli Cheddar Soup
The recipe for this Gnocchi Broccoli Cheddar Soup evolved from the pandemic when the grocery story shelves were bare and we only had access to few ingredients and whatever was in our pantry. At that time, I wanted to create easy recipes that didn’t require fancy ingredients and could come together quickly. Although it was a bare-minimum meal, it’s actually a delicious soup that I make often now.
I know it’s a rich soup because of the gnocchi and the cheese and bacon BUT we really need comfort food right now. It’s slightly better than a traditional broccoli cheddar soup because the base is primarily chicken stock, rather than cream or milk. Of course, there’s a a bit of milk because you need that creaminess in this soup. That’s what makes it so great!
Gnocchi Broccoli Cheddar Soup
Equipment
- Pot
Ingredients
- 6 slices bacon chopped
- 2 tablespoons unsalted butter
- 1 small yellow onion diced
- 2 garlic cloves minced
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoons all-purpose flour
- 4 cups chicken stock or water
- 1 1/2 cups whole milk
- 12 ounces fresh broccoli florets roughly chopped
- 12 ounces store-bought gnocchi
- Kosher salt and coarse ground black pepper
- 2 cups shredded Cheddar cheese
- 2 scallions thinly sliced
- Crusty bread for serving
Instructions
- Set a pot over medium heat. Once hot, add the chopped bacon and cook, stirring often, until crispy and brown. Use a slotted spoon to transfer the bacon to a plate lined with a paper towel. Drain off most of the bacon grease and discard.
- Add the butter to the pot, along with the onion, garlic and chili flakes. Cook until translucent, and just beginning to soften, about 5 minutes. Stir in the flour and cook for about 30 seconds or so. Then stir in the chicken stock and milk. Add the broccoli and gnocchi and bring the soup to a simmer. Cook until the broccoli has softened a bit and the soup has thickened, about 5 to 8 minutes. Once thickened, season the soup with a large pinch of salt and pepper to taste. Stir in the shredded cheese until melted through and the soup is silky. Give it a taste and adjust seasoning accordingly.
- Ladle into shallow bowls and garnish each with a sprinkle of crispy bacon, scallion and coarse black pepper. Serve with crusty bread on the side for dipping. Enjoy!
