Cheddar Gnocchi Soup: A Creamy and Comforting Recipe
This Cheddar Gnocchi Soup is a creamy and comforting dish perfect for chilly days. Combining tender potato gnocchi with a flavorful broth enriched with sharp cheddar cheese and a hint of herbs, this soup is both hearty and satisfying. The addition of tomatoes and spices gives it a subtle tang, balanced by the richness of heavy cream and melted cheddar, making it an inviting meal for cheese lovers and soup enthusiasts alike.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Base
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
Broth and Seasonings
- 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)
Dairy and Cheese
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
Others
- 1 pound potato gnocchi
- 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: Add minced garlic and cook for 1 minute more, stirring carefully to avoid burning and until fragrant.
- Add broth and tomatoes: Pour in vegetable broth, diced tomatoes with their juices, oregano, basil, and red pepper flakes if using. Bring the mixture to a simmer, then reduce heat to low and simmer gently for 15 minutes.
- Incorporate cream: Slowly stir in the heavy cream until fully blended into the soup base.
- Melt cheddar cheese: Gradually add shredded sharp cheddar cheese a handful at a time, stirring constantly until the cheese melts completely into a smooth, creamy consistency.
- Season soup: Taste and season with salt and freshly ground black pepper according to preference.
- Cook gnocchi: Meanwhile, cook the potato gnocchi according to package instructions, usually by boiling in salted water until they float, about 2-3 minutes, being careful not to overcook.
- Drain gnocchi: Drain the cooked gnocchi thoroughly to avoid sogginess, then add them directly into the soup.
- Combine and heat gnocchi: Stir gently to combine the gnocchi with the soup, then simmer for an additional 2-3 minutes to heat the gnocchi through.
- Garnish and serve: Ladle the hot soup into bowls, garnish generously with fresh chopped parsley, and serve immediately for best flavor and texture.
Notes
- Use chicken broth instead of vegetable broth for a richer and more savory flavor.
- If you prefer a spicier soup, increase the amount of red pepper flakes.
- For a lighter version, substitute half-and-half for heavy cream.
- Be careful not to overcook gnocchi to prevent them from becoming mushy.
- Fresh parsley adds a bright, fresh finish; you can also add grated Parmesan as an extra cheesy garnish.
Keywords: cheddar gnocchi soup, creamy soup, potato gnocchi recipe, comfort food, cheesy soup, easy soup recipe
