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Cheddar Gnocchi Soup Recipe

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★★★★★

4.6 from 442 reviews

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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/cheddar-gnocchi-soup-recipe/