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Comforting cheddar gnocchi soup topped with extra shredded cheese and chives ready to serve
Isaac blogger

Hearty Cheddar Gnocchi Soup

A creamy, comforting cheddar gnocchi soup made with tender vegetables, soft potato gnocchi, and a smooth cheese broth. Ready in 30 minutes and ideal for weeknight dinners or cozy meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Soup
Cuisine: American-Inspired
Calories:
Ingredients Method Notes

Ingredients
  

  • Soup Base
  • 1 tablespoon butter or olive oil
  • 1 large onion, diced
  • 2 large carrots, peeled and sliced
  • 4 cups vegetable broth
  • 1–2 teaspoons salt, to taste
  • ½–1 teaspoon black pepper, to taste
  • 1 teaspoon garlic powder (or 4 cloves minced garlic)
  • ¼ teaspoon dried thyme
  • ½–1 teaspoon red chili flakes
  • Main Ingredients
  • 1 16 oz package gnocchi
  • 2 cups heavy cream or half-and-half
  • 2 cups freshly shredded cheddar cheese
  • Optional Toppings
  • Chopped chives
  • Extra shredded cheddar cheese

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Keep heat low after adding dairy to prevent separation.
  4. Sauté the Vegetables
  5. Heat butter or olive oil in a large pot over medium heat. Add onion and carrots. Cook 10–15 minutes, stirring occasionally, until softened and lightly golden.
  6. Add Broth and Seasonings
  7. Pour in vegetable broth and bring to a gentle simmer. Stir in salt, pepper, garlic powder, thyme, and red chili flakes.
  8. Add Cream and Gnocchi
  9. Reduce heat to medium-low. Stir in cream and return to a gentle simmer (do not boil). Add gnocchi and Cook 2–3 minutes, until the gnocchi are tender and float to the surface.
  10. Melt the Cheese
  11. Lower heat to low. Add shredded cheddar a handful at a time, stirring continuously until fully melted and smooth.
  12. Serve
  13. Remove from heat. Ladle into bowls and top with chives or additional cheddar if desired. Serve hot.

Notes

  • Grate cheddar fresh for smoother melting and better texture.
  • Keep heat low after adding dairy to prevent curdling.
  • Do not allow the soup to boil once cream or cheese is added.
  • If the soup becomes too hot before adding cheese, remove from heat briefly, then stir in cheese gradually.
  • Refrigerate leftovers within 2 hours in an airtight container and store up to 3 days.
  • Reheat over medium-low heat, stirring frequently, until heated through and steaming (at least 165°F / 74°C). Do not boil during reheating.
  • Discard if odor, texture, or appearance changes.