A warm, hearty bowl of soup that combines creamy broccoli soup with soft, pillowy gnocchi, enveloped in a luscious cheddar cheese base. This dish provides a nourishing dose of vegetables while being a comforting favorite for the whole family.
Ingredients
Scale:
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
4 cups broccoli florets (fresh or frozen)
4 cups vegetable broth
1 cup milk (or non-dairy milk for a vegan option)
1 cup shredded cheddar cheese (use a sharp variety)
Salt and pepper to taste
1 teaspoon dried thyme or Italian seasoning
1 tablespoon lemon juice (optional)
1 pound potato gnocchi (store-bought or homemade)
Freshly chopped parsley or chives for garnishing
Extra cheddar cheese for topping
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until translucent and fragrant.
Stir in the minced garlic and cook for an additional minute.
Toss in the broccoli florets and mix well with the onion and garlic. Sauté for about 3-4 minutes until the broccoli starts to soften.
Add the vegetable broth and bring to a boil. Once boiling, reduce the heat to a simmer for 10-15 minutes, or until the broccoli is tender.
Using an immersion blender, carefully blend the soup until smooth and creamy.
Stir in the milk and shredded cheddar cheese. Continue to cook on low heat, stirring occasionally, until the cheese melts.
In a separate pot, bring water to a boil. Add the gnocchi and cook according to the package instructions.
Drain the gnocchi and add them to the soup. Stir gently to combine.
For added brightness, squeeze in the lemon juice just before serving.
