Creamy Gnocchi Soup with Broccoli and Corn
Creamy broccoli cheddar gnocchi soup with pillowy potato gnocchi, tender broccoli and sweet corn in a rich, cheesy broth.
Creamy Gnocchi Soup with Broccoli and Corn is an easy comfort food dinner made with tender potato gnocchi, broccoli, sweet corn and melted cheddar in a rich, creamy broth. For the best soft, pillowy texture, use my Homemade Gnocchi Recipe, or use packaged potato gnocchi when you need a quicker weeknight meal. It’s cozy, cheesy and simple to make, with plenty of vegetables in every bowl.
Cozy Creamy Gnocchi Soup with Broccoli and Corn
This creamy gnocchi soup with broccoli and corn is loaded with soft, pillowy potato gnocchi, tender broccoli and sweet corn in a rich, cheesy cheddar broth. It’s a comforting, hearty soup that’s easy to make with homemade or store-bought gnocchi.
Why This Broccoli Cheddar Gnocchi Soup Is So Good
It’s all about the combination of textures. The gnocchi stays soft and tender, the broccoli adds a little bite, and the sweet corn balances the rich, creamy cheddar broth.
Freshly shredded cheddar makes a difference here. Stir it in over low heat so it melts smoothly into the soup without turning grainy. Simple ingredients, but plenty of flavour.
When to Serve Creamy Gnocchi Soup
This broccoli cheddar gnocchi soup is perfect for cozy fall evenings, cold winter days and easy family dinners.
Use packaged gnocchi for a quicker weeknight meal or homemade gnocchi when you have a little more time. Serve with warm garlic bread, crusty sourdough or a simple green salad for a satisfying lunch or dinner.
This creamy gnocchi soup with broccoli and corn uses simple everyday ingredients to make a rich, cozy soup. Tender potato gnocchi, fresh broccoli, sweet corn, onion and garlic cook in a creamy broth made with butter, flour, milk and cream, then shredded cheddar melts in for extra flavour. I like using my Homemade Gnocchi Recipe for the softest, pillowy gnocchi, but packaged potato gnocchi is an easy shortcut when you are short on time. Green onions and parsley add a little freshness at the end. Simple ingredients, but a really satisfying broccoli cheddar gnocchi soup.
Real Kitchen Tip:Add the shredded cheddar to your creamy gnocchi soup with broccoli and corn over low heat, stirring gradually until melted. Avoid boiling the soup once the cheese is added. This keeps the broccoli cheddar broth smooth and creamy instead of grainy, while the potato gnocchi stays soft and tender.
Tips and Tricks for the Best Creamy Gnocchi Soup
- Sauté the onions first: Cook them in butter until soft, then add the garlic. This creates a savoury base for your creamy gnocchi soup with broccoli and corn.
- Whisk the broth in gradually: Slowly add the broth to the butter and flour mixture, whisking to create a smooth, creamy soup without lumps.
- Cut the broccoli evenly: Keep the florets fairly small so they cook quickly and you get tender broccoli in every spoonful.
- Don’t overcook the gnocchi: Add the potato gnocchi towards the end of cooking. They soften quickly and can become mushy if simmered too long.
- Use freshly shredded cheddar: It melts more smoothly than packaged shredded cheese, giving your broccoli cheddar gnocchi soup a rich, velvety texture.
- Keep the heat low: Stir in the cheddar gradually and avoid boiling the soup once the cheese has melted. This prevents the broth from turning grainy.
- Adjust the thickness: Gnocchi absorbs liquid as it sits. If your homemade soup becomes too thick, add a splash of warm broth or milk before serving.
Easy Variations for Creamy Gnocchi Soup with Broccoli and Corn
- Add chicken: Stir in shredded rotisserie chicken for a heartier creamy gnocchi soup that’s perfect for a filling family dinner.
- Try different vegetables: Add carrots, cauliflower, peas or fresh spinach for extra colour and flavour.
- Make it smoky: Replace some of the cheddar with smoked cheddar for a deeper, richer flavour.
- Add crispy bacon: Sprinkle cooked, crumbled bacon over the finished soup for a savoury crunch.
- Give it a spicy kick: Add red pepper flakes, cayenne or diced jalapeños for a little heat in your broccoli cheddar gnocchi soup.
- Make it lighter: Replace some of the cream with milk for a lighter broth while keeping the soup creamy and comforting.
- Try Italian sausage: Add browned Italian sausage for a hearty variation that’s especially good for cozy fall and winter dinners.
Creamy Gnocchi Soup with Broccoli and Corn
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Whisk
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Cheese grater
- Ladle
Ingredients
- 3 tablespoons butter
- 1 yellow onion small and finely diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 4 cups chicken broth or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups broccoli florets small
- 1½ cups corn frozen or freshly shucked
- 4 cups potato gnocchi cooked and homemade or packaged
- 1½ cups cheddar cheese shredded, plus extra for serving
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- 2 green onions sliced
- Fresh parsley optional for garnish
Instructions
Sauté the onion.
- Melt the butter in a large soup pot or Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
Add the garlic.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Make the creamy soup base.
- Sprinkle the flour over the onion mixture and stir well. Cook for about 1 minute. Slowly pour in the chicken broth while whisking to keep the soup smooth.
Add the milk and cream.
- Stir in the whole milk, heavy cream, salt, pepper and thyme. Bring to a gentle simmer. Don’t let it come to a hard boil.
Cook the vegetables.
- Add the broccoli and corn. Simmer gently for about 6–8 minutes, until the broccoli is tender but still has a little bite.
Add the gnocchi.
- Gently stir the cooked homemade gnocchi into the soup. If you’re using packaged gnocchi, cook it according to the package instructions first, then add it to the soup.
Make it cheesy.
- Reduce the heat to low. Add the shredded cheddar a handful at a time, stirring until completely melted and creamy.
Finish the soup.
- Stir in most of the sliced green onions. Taste and adjust the salt and pepper as needed.
Serve.
- Ladle the creamy broccoli corn gnocchi soup into bowls and top with extra shredded cheddar, green onions and a little fresh parsley. Serve with toasted bread or garlic bread.
Gnocchi Shortcut
For the best texture, use the potato gnocchi from my Homemade Gnocchi Recipe. Make and cook the gnocchi as directed, then measure about 4 cups cooked gnocchi for this soup. Your homemade recipe cooks the gnocchi until they float, which normally takes about 2–3 minutes. Short on time? Use one 16–18 ounce (454–500 g) package of potato gnocchi instead. Packaged gnocchi makes this an easy 30-minute dinner, although homemade gnocchi gives the soup a softer, more tender texture.Notes
- Homemade gnocchi gives the best texture. My Homemade Gnocchi Recipe makes this creamy gnocchi soup with broccoli and corn extra soft and pillowy. Packaged potato gnocchi works well when you need a faster dinner.
- Keep the broccoli bite-sized. Smaller florets cook evenly and are much easier to eat with the gnocchi. I like them tender, but not mushy.
- Frozen corn works beautifully. You can add it straight from the freezer. Freshly shucked corn is also excellent when it is in season.
- Add the cheddar over low heat. Reduce the heat before stirring in the shredded cheese. This helps keep the broccoli cheddar gnocchi soup smooth and creamy instead of grainy.
- Do not overcook homemade gnocchi. Homemade potato gnocchi is quite tender, so add it near the end and stir gently. Too much cooking can make it overly soft.
- The soup thickens as it sits. Gnocchi absorbs some of the creamy broth, especially after refrigeration. Add a splash of milk or broth when reheating to loosen it up.
- Taste before adding more salt. Chicken broth and cheddar can already be fairly salty, so adjust the seasoning after the cheese has melted.
- For a thicker creamy gnocchi soup, let it simmer gently for a few extra minutes before adding the gnocchi. For a thinner soup, simply stir in a little extra broth or milk.
- Freshly shredded cheese melts best. Pre-shredded cheese often contains anti-caking ingredients, so shredding your own cheddar usually gives the creamy broth a smoother finish.
- Serve right away for the best texture. This creamy broccoli corn gnocchi soup is at its best while the gnocchi is tender and the cheddar broth is hot and creamy.