Broccoli cheese soup with gnocchi is a creamy, one-pot comfort dish that combines tender potato gnocchi with a rich base of sharp cheddar cheese, broccoli florets, and aromatics like onion. To avoid blending hot soup, we steam the broccoli in a covered pot with a steamer basket, followed by chopping the broccoli in a food processor.
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Equipment:
Broccoli Cheese with Gnocchi Soup
Yield: 6
A satisfying broccoli soup with American and cheddar cheese and potato gnocchi.
Ingredients
Instructions
- Place 1 inch of water in a pot. Place steamer basket in a pot with a lid. Turn burner on medium heat Add broccoli and lid. Steam broccoli for five minutes. Remove broccoli from basket. Set aside to cool. When cool, chop broccoli using a food processor. Use plus to chop only once or twice to avoid over chopping broccoli.
- Melt butter in a large saucepan over medium heat. Add flour and combine with butter until smooth. Add onion and cook until softened. Pour chicken broth into pot. Stir to combine. Place broccoli into soup and add whipping cream, stirring until combined thoroughly. Soup may come to a simmer but do not boil.
- Place slices of American cheese in soup and stir until melted. Sprinkle shredded cheese over soup, stirring soup until cheese is melted.
- Ladle soup into bowls and garnish with seasoned croutons, if desired.
Nutrition Facts
Calories
293Fat
20 gSat. Fat
12 gCarbs
20 gFiber
6 gNet carbs
15 gSugar
5 gProtein
13 gSodium
1175 mgCholesterol
59 mg