Cheddar Gnocchi Soup Recipe

Introduction

Cheddar Gnocchi Soup is a creamy and comforting dish that combines tender potato gnocchi with sharp cheddar cheese in a flavorful tomato broth. Perfect for chilly days, this soup is both easy to make and deeply satisfying.

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 to 7 minutes.
2. Step 2: Add minced garlic and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
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 simmer for 15 minutes.
4. Step 4: Stir in heavy cream slowly until fully incorporated into the soup.
5. Step 5: Gradually add shredded cheddar cheese in handfuls, stirring constantly until the cheese is melted and the soup is smooth.
6. Step 6: Season the soup with salt and freshly ground black pepper to taste.
7. Step 7: While the cheese melts, cook gnocchi according to package directions—typically boiling in salted water until they float, about 2 to 3 minutes. Avoid overcooking.
8. Step 8: Drain the gnocchi well and add it to the soup. Stir gently to combine.
9. Step 9: Allow the soup to simmer for 2 to 3 minutes to heat the gnocchi through.
10. Step 10: Ladle the soup into bowls, garnish with fresh chopped parsley, and serve immediately.

Tips & Variations

• For a richer flavor, use chicken broth instead of vegetable broth.
• Add cooked bacon bits for a smoky twist.
• Swap sharp cheddar for smoked gouda or fontina for a different cheese profile.
• If you prefer a spicier soup, increase the red pepper flakes or add a dash of hot sauce.
• Use fresh gnocchi if available for an even more tender texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally to prevent the cheese from separating. Avoid microwaving on high heat to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup in advance but it’s best to cook and add the gnocchi just before serving to prevent them from becoming mushy.

Can I freeze Cheddar Gnocchi Soup?

Freezing is not recommended because the cream and cheese can separate, and the gnocchi may become overly soft when thawed. It’s best to enjoy this soup fresh or refrigerated.

Cheddar Gnocchi Soup Recipe

Print Recipe

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This Cheddar Gnocchi Soup is a creamy, comforting bowl of warmth that combines tender potato gnocchi, sharp cheddar cheese, and aromatic herbs in a rich tomato and vegetable broth. Perfect for chilly days, it’s an easy stovetop soup that melds savory flavors with velvety texture, garnished with fresh parsley for a bright finish.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 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)
• Salt and freshly ground black pepper to taste

Dairy

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

Pasta

• 1 pound potato gnocchi

Garnish

• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until it is softened and translucent, about 5-7 minutes.
2. Add Garlic: Add the minced garlic to the onion and cook for an additional 1 minute. Be careful not to burn the garlic as it can become bitter.
3. Simmer Soup Base: Pour in the vegetable broth and add the canned diced tomatoes with their juice. Stir in dried oregano, basil, and red pepper flakes if using. Bring the mixture to a simmer, then reduce heat to low and let it simmer gently for 15 minutes to develop flavors.
4. Add Cream: Slowly stir in the heavy cream into the soup base until fully incorporated, creating a rich and creamy texture.
5. Melt Cheese: Gradually add shredded sharp cheddar cheese a handful at a time, stirring constantly until all the cheese has melted completely and the soup is smooth.
6. Season: Taste the soup and season with salt and freshly ground black pepper to your preference.
7. Cook Gnocchi: While the cheese is melting, cook the potato gnocchi separately according to package instructions, usually boiling in salted water until they float to the surface (approximately 2-3 minutes). Avoid overcooking to maintain their texture.
8. Combine Gnocchi and Soup: Drain the gnocchi well and gently stir them into the hot soup, combining evenly.
9. Heat Through: Let the soup and gnocchi simmer together for another 2-3 minutes to heat the gnocchi fully and blend the flavors.
10. Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve immediately to enjoy its creamy comfort.

Notes

• You can substitute vegetable broth with chicken broth for a richer, more savory soup.
• For a spicier kick, increase the red pepper flakes or add a dash of hot sauce.
• Gnocchi should be cooked just until they float to keep a soft but firm texture; overcooking makes them mushy.
• If you want to lighten the soup, substitute heavy cream with half-and-half, but the soup will be less creamy.
• Fresh herbs like thyme or basil can be used instead of dried for a brighter flavor.

Keywords: cheddar gnocchi soup, creamy soup, gnocchi recipe, comforting soup, tomato cheese soup, easy stovetop soup