Cheddar Gnocchi Soup: A Creamy and Comforting Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, taking care not to burn the garlic.
- 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.
- Incorporate Cream: Slowly stir in the heavy cream until fully incorporated, creating a smooth base for the soup.
- 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.
- Season Soup: Season the soup with salt and freshly ground black pepper to your taste preference.
- 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.
- Drain and Add Gnocchi: Drain the cooked gnocchi well, then gently stir them into the soup to combine evenly.
- Heat Through: Let the soup simmer for an additional 2-3 minutes to ensure the gnocchi is heated through and the flavors meld together.
- 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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