Creamy Gnocchi Soup with Broccoli and Corn
Short Description
This creamy gnocchi soup with broccoli and corn is packed with tender potato gnocchi, sweet corn, broccoli and plenty of melted cheddar in a smooth, creamy broth. It is cozy, filling and easy to make, especially when you use packaged gnocchi for a quicker version.
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Why It’s Good
What makes this creamy broccoli gnocchi soup so good is the mix of soft gnocchi, tender broccoli and little bites of sweet corn. The cheddar melts right into the broth and gives it that rich, comforting flavour without making it feel too heavy. Homemade gnocchi is especially nice here because it stays soft and pillowy, but store-bought works well when you are short on time. It is one of those soups that tastes even better once everything has had a few minutes to come together.
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When to Serve It
Serve this creamy gnocchi soup with broccoli and corn for an easy weeknight dinner, a cozy weekend lunch or anytime you want a warm comfort food meal. It is especially good in fall and winter, but honestly, the broccoli and corn keep it light enough to make year-round. Add toasted bread or garlic bread on the side and dinner is done.
Simple Ingredients, Big Comfort Food Flavour
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.
Tips and Tricks
Use homemade gnocchi for the best texture. Soft, pillowy homemade potato gnocchi makes this creamy gnocchi soup with broccoli and corn especially good. Store-bought gnocchi is still a great shortcut when dinner needs to be fast.
Cut the broccoli fairly small. Bite-size florets cook more evenly and are easier to eat with the gnocchi. I like the broccoli tender, but not so soft that it disappears into the soup.
Add the cheese over low heat. Once the shredded cheddar goes in, keep the heat gentle and stir until melted. High heat can make a creamy cheese soup look grainy.
Don’t rush the flour and butter mixture. Let the flour cook for about a minute before adding the broth. It helps thicken the broccoli cheddar gnocchi soup without leaving a raw flour taste.
Frozen corn works perfectly. There is no need to thaw it first. Freshly shucked corn is wonderful when it is in season, but frozen corn makes this recipe easy year-round.
Add the gnocchi near the end. Homemade gnocchi is delicate, so stir it in gently once the creamy soup base is ready. Too much stirring can break up very soft gnocchi.
Thin the soup if needed. Gnocchi and cheese can thicken the broth as it sits. A small splash of milk or broth brings the creamy gnocchi soup right back to the texture you want.
Taste before adding extra salt. Broth and cheddar both contain salt, so I usually wait until the end and adjust from there.
Variations
Use packaged gnocchi for a quicker dinner. Homemade gnocchi gives this creamy gnocchi soup with broccoli and corn the softest, most tender texture, but packaged potato gnocchi is a good shortcut when you need dinner on the table faster.
Swap the vegetables. Cauliflower, peas, spinach or diced carrots all work well in this creamy gnocchi soup. Just keep the pieces fairly small so everything cooks evenly.
Make it extra cheesy. Stir in a little more shredded cheddar, or mix cheddar with Monterey Jack for an even creamier, milder cheese flavour.
Add cooked chicken. Leftover roasted chicken or shredded rotisserie chicken turns this broccoli cheddar gnocchi soup into an even heartier meal. Stir it in near the end so it only needs to warm through.
Try bacon on top. A little crumbled cooked bacon adds a salty, smoky finish that goes really well with the broccoli, corn and cheddar.
Use vegetable broth. For a meatless version, simply replace the chicken broth with vegetable broth. The soup still has plenty of flavour from the cheese, garlic and vegetables.
Make it lighter. Use more milk and less heavy cream for a slightly lighter creamy broccoli gnocchi soup. It will still be creamy, just a little less rich.
Add a little heat. A pinch of red pepper flakes or a small amount of cayenne gives the creamy broth a gentle kick without overpowering the gnocchi.
Storage Tips
Refrigerate leftovers promptly. Store leftover creamy gnocchi soup with broccoli and corn in an airtight container in the refrigerator for up to 3 days.
Expect the soup to thicken. The gnocchi continues to absorb some of the creamy broth as it sits. This is normal. When reheating, add a splash of milk or broth until the soup reaches the consistency you like.
Reheat gently. Warm the broccoli cheddar gnocchi soup over low to medium-low heat on the stovetop, stirring occasionally. Try not to boil it because high heat can cause the creamy cheese broth to separate.
Microwave individual portions carefully. Reheat in short intervals, stirring between each one. Add a little milk if the soup has become quite thick overnight.
Homemade gnocchi gets softer after storing. It still tastes great the next day, but the texture will be softer than when the soup is freshly made. That is one reason I try not to overcook the gnocchi at the start.
Freezing is not my first choice. Creamy soups with dairy and gnocchi can change texture after freezing and thawing. The broth may separate slightly, and the gnocchi can become very soft.
If you plan to freeze it, leave out the gnocchi. Freeze the broccoli corn soup base separately, then add freshly cooked gnocchi and cheese when reheating. This gives you a much better texture.
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.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.
For the softest, most tender gnocchi in this creamy gnocchi soup with broccoli and corn, use my Homemade Gnocchi Recipe. The homemade potato gnocchi are light, pillowy and especially good in a rich, creamy cheddar soup.
