Cheddar Gnocchi Soup

$To make a rich Cheddar Gnocchi Soup, you need a few key veggies. Here’s what I use: - 1 small onion, diced - 2 cloves garlic, minced - 1 cup broccoli florets - 1 cup carrots, diced These veggies add flavor and color to the soup. They cook well together, creating a nice base. For cheese, I love using sharp cheddar. You will need 2 cups of shredded sharp cheddar cheese. This cheese brings a bold taste that makes the soup creamy and satisfying. You can find most of these items in your kitchen. Here’s a quick list for the soup: - 1 tablespoon olive oil - 3 cups vegetable broth - 2 cups milk The olive oil helps to sauté the onion and garlic. The vegetable broth adds depth to the flavor, while the milk helps to make the soup creamy. For the final touch, I use fresh parsley. You will need 1 tablespoon of chopped fresh parsley for garnish. It adds a pop of green and a fresh taste. Don’t forget to season the soup with salt, pepper, and 1 teaspoon of thyme. These spices brighten the flavors and make the soup even better. {{ingredient_image_1}} Start by chopping your vegetables. You will need to dice one small onion and mince two cloves of garlic. Next, get one cup of broccoli florets ready. Cut up one cup of diced carrots too. Finally, gather your other ingredients: potato gnocchi, vegetable broth, milk, and sharp cheddar cheese. Measure everything out so you have it handy when you start cooking. In a large pot, heat one tablespoon of olive oil over medium heat. Add the diced onion and sauté for about three to four minutes until it turns translucent. Then, stir in the minced garlic and cook it for one more minute. This will make your kitchen smell amazing! Next, add three cups of vegetable broth to the pot and bring it to a simmer. Once it's bubbling, toss in the diced carrots and broccoli florets. Let these cook for about five to seven minutes until they are tender. After that, add one pound of potato gnocchi. Cook the gnocchi according to the package instructions, which should take about two to three minutes. Now, lower the heat to low. Slowly pour in two cups of milk while stirring. This will give the soup its creamy texture. Gradually add two cups of shredded sharp cheddar cheese, stirring continuously until it is melted and smooth. This step is key to making your soup rich and cheesy! To finish, season the soup with one teaspoon of thyme, salt, and pepper to taste. Allow it to warm through for another two to three minutes. This final step ensures all the flavors blend well. When ready, remove the pot from heat. Serve the soup hot and garnish each bowl with a sprinkle of fresh parsley for a pop of color and flavor. Enjoy a warm, comforting bowl of cheddar gnocchi soup! To make your soup smooth, stir gently as you cook. Use low heat when adding the milk and cheese. This keeps the soup creamy and helps the cheese melt well. If you boil it, the cheese may clump. Stir until the cheese is fully mixed. This will give you that perfect creamy texture! Sharp cheddar is the star of this soup, but you can mix it up! Try Gruyère for a nutty flavor. Parmesan adds a salty note. Cream cheese can make it richer and creamier. Experiment with different cheeses to find your favorite blend. Just remember to shred your cheese for easy melting. You can swap out veggies to change the flavor profile. Spinach or kale can add a fresh twist. Zucchini or bell peppers work well too. Even peas can bring a sweet note to your soup. Adjust the veggies based on what you like or what you have on hand. This makes the soup flexible and fun! Pro Tips Use Fresh Ingredients: Fresh vegetables enhance the flavor and texture of your soup, making it more vibrant and delicious. Customize the Cheese: Experiment with different types of cheese, such as Gruyère or Monterey Jack, for a unique twist on the classic cheddar flavor. Thickening the Soup: For a creamier texture, blend a portion of the soup and stir it back in, or add a cornstarch slurry before adding the cheese. Seasoning is Key: Taste and adjust the seasoning throughout the cooking process to ensure a well-balanced flavor in your soup. {{image_2}} You can make this soup heartier by adding protein. Chicken or sausage works well. If you choose chicken, use cooked, shredded chicken. Stir it in after adding the gnocchi. For sausage, slice it and brown it in the pot. Then, add it before the garlic. Both options add flavor and make the soup more filling. If you want a plant-based version, there are simple swaps. Use vegetable broth and a non-dairy milk for the base. Almond or oat milk works great. For cheese, try using vegan cheddar shreds. They melt nicely and give a similar taste. This way, you can enjoy the creamy texture without dairy. To boost flavor, add fresh herbs and spices. Try rosemary or basil for a twist. A pinch of red pepper flakes adds warmth. You can also squeeze in some lemon juice for brightness. Experiment and find what you love. These additions will elevate your soup and keep it exciting. Store leftover cheddar gnocchi soup in an airtight container. Let it cool before sealing. Place it in the fridge. It will stay fresh for up to three days. To reheat, pour the soup into a pot. Heat it on medium-low, stirring often. You can also use a microwave. Heat it in short intervals, stirring in between. Add a splash of milk if it seems too thick. Freezing soup is easy. First, let it cool completely. Then, use freezer-safe containers or bags. Leave some space at the top for expansion. Label the containers with the date. The soup can freeze well for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove or microwave. In the fridge, your cheddar gnocchi soup is good for three days. If you freeze it, you can enjoy it for three months. After that, it may lose flavor and texture. Always check for off smells or changes before using. Yes, you can make Cheddar Gnocchi Soup ahead of time. To do this, follow these tips: - Cook the soup as directed but stop before adding the cheese. - Let the soup cool, then store it in an airtight container in the fridge. - When ready to serve, reheat the soup on the stove. - Add the cheese and stir until melted and smooth. This way, the soup stays fresh and creamy. To make Cheddar Gnocchi Soup gluten-free, you have a few options: - Use gluten-free gnocchi made from rice, potato, or other gluten-free flours. - Check your vegetable broth to ensure it is gluten-free. - Use cornstarch or a gluten-free flour blend if you want to thicken the soup. These simple swaps keep the flavor and texture while making it safe for gluten-sensitive diets. Cheddar Gnocchi Soup pairs well with various side dishes. Here are some suggestions: - A fresh garden salad with a light vinaigrette. - Crusty bread or garlic bread for dipping. - Roasted vegetables like asparagus or Brussels sprouts. These sides complement the creamy soup and enhance your meal experience. This blog post covered how to make a delicious Cheddar Gnocchi Soup. We explored main ingredients like veggies, sharp cheddar, and pantry staples. I shared preparation steps, cooking methods, and final touches for the perfect bowl. You also learned tips for better texture and flavor, along with variations to suit your taste. Finally, proper storage methods helped ensure your soup stays fresh. Now, try this recipe, make it your own, and enjoy every warm spoonful.$

A creamy and comforting soup featuring potato gnocchi, sharp cheddar cheese, and fresh vegetables.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

1 pound potato gnocchi
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
3 cups vegetable broth
2 cups milk
2 cups shredded sharp cheddar cheese
1 cup broccoli florets
1 cup carrots, diced
1 teaspoon thyme
to taste salt and pepper
1 tablespoon fresh parsley, chopped (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the vegetable broth and bring to a simmer.
Once simmering, add the diced carrots and broccoli florets. Let it cook for about 5-7 minutes until the vegetables are tender.
Stir in the potato gnocchi and cook according to the package instructions, usually about 2-3 minutes.
Reduce the heat to low and slowly add the milk while stirring to combine.
Gradually add the shredded cheddar cheese, stirring continuously until melted and smooth.
Season with thyme, salt, and pepper to taste. Allow the soup to warm through for another 2-3 minutes.
Remove from heat and serve hot, garnished with fresh parsley.

Notes

Serve hot and garnish with fresh parsley for added flavor.

Keyword cheddar cheese, gnocchi, soup, vegetarian