Cheddar Gnocchi Soup: A Creamy and Comforting Recipe

Introduction

This Cheddar Gnocchi Soup is a creamy and comforting dish perfect for cozy evenings. Packed with tender gnocchi, sharp cheddar cheese, and flavorful herbs, it comes together easily and satisfies every craving for warmth and richness.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth for a richer flavor)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 pound potato gnocchi
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook, stirring occasionally, until softened, about 5-7 minutes.
2. Step 2: Add minced garlic and cook for 1 minute more until fragrant, taking care not to burn it.
3. Step 3: Pour in vegetable broth, diced tomatoes with their juice, oregano, basil, and red pepper flakes if using. Bring to a simmer, then reduce heat to low and let it simmer for 15 minutes.
4. Step 4: Slowly stir in the heavy cream until fully combined.
5. Step 5: Gradually add shredded cheddar cheese, a handful at a time, stirring constantly until melted and smooth.
6. Step 6: Season the soup with salt and freshly ground black pepper to taste.
7. Step 7: While melting the cheese, cook the gnocchi according to package directions, usually boiling in salted water until they float, about 2-3 minutes. Avoid overcooking.
8. Step 8: Drain the gnocchi well and add them to the soup. Stir gently to combine.
9. Step 9: Let the soup simmer for 2-3 minutes more to heat the gnocchi through.
10. Step 10: Ladle the soup into bowls, garnish with chopped fresh parsley, and serve immediately.

Tips & Variations

• For extra richness, use chicken broth instead of vegetable broth.
• If you prefer a spicier soup, increase the red pepper flakes to your taste.
• Try swapping sharp cheddar for smoked gouda for a different flavor profile.
• Add cooked spinach or kale for added greens and nutrition.
• Use fresh gnocchi if available for a more delicate texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cheese from separating. The gnocchi may absorb some liquid when stored, so add a splash of broth or cream if the soup thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply use vegetable broth and ensure your cheddar cheese is vegetarian-friendly. This makes the soup fully meat-free without sacrificing flavor.

Can I freeze Cheddar Gnocchi Soup?

It’s best to avoid freezing soup with cream and gnocchi, as the texture can change and become grainy or mushy upon thawing. If you want to freeze it, consider freezing the soup base before adding cream and gnocchi, and add those fresh when reheating.

Cheddar Gnocchi Soup: A Creamy and Comforting Recipe

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4.9 from 409 reviews

Cheddar Gnocchi Soup is a creamy and comforting dish that combines tender potato gnocchi with sharp cheddar cheese in a flavorful tomato and herb broth. This hearty soup offers a perfect balance of cheesy richness and savory vegetables, making it an ideal choice for a cozy meal any day of the year.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Sauté Base

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced

Soup Broth

• 4 cups vegetable broth (or chicken broth for a richer flavor)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)

Cheese and Cream

• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese

Gnocchi

• 1 pound potato gnocchi

Seasonings and Garnish

• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté Onion: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook, stirring occasionally, until softened, about 5-7 minutes.
2. Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, taking care not to burn the garlic.
3. Add Broth and Tomatoes: Pour in the vegetable broth and undrained diced tomatoes. Add dried oregano, dried basil, and red pepper flakes if using. Bring the mixture to a simmer, then reduce heat to low and let it simmer for 15 minutes to develop flavors.
4. Incorporate Cream: Slowly stir in the heavy cream until fully incorporated, creating a smooth base for the soup.
5. Melt Cheddar Cheese: Gradually add the shredded sharp cheddar cheese a handful at a time, stirring constantly until the cheese is completely melted and the soup is smooth and creamy.
6. Season Soup: Season the soup with salt and freshly ground black pepper to your taste preference.
7. Cook Gnocchi: Meanwhile, cook the potato gnocchi according to the package instructions—typically boiling in salted water until they float to the surface, which takes about 2-3 minutes. Avoid overcooking to maintain their tender texture.
8. Drain and Add Gnocchi: Drain the cooked gnocchi well, then gently stir them into the soup to combine evenly.
9. Heat Through: Let the soup simmer for an additional 2-3 minutes to ensure the gnocchi is heated through and the flavors meld together.
10. Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately while hot.

Notes

• For a richer flavor, use chicken broth instead of vegetable broth.
• Adjust red pepper flakes based on your preferred spice level or omit for a milder taste.
• Be careful not to burn the garlic when sautéing; it should be fragrant but not browned.
• Do not overcook the gnocchi to avoid mushy texture; they are done once they float to the surface.
• Use sharp cheddar for the best cheese flavor and meltability.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

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