Cheddar Gnocchi Soup

$Here’s what you need to make Cheddar Gnocchi Soup: - 1 pound potato gnocchi - 4 cups vegetable broth - 1 cup shredded sharp cheddar cheese - 1 cup heavy cream - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, peeled and diced - 2 stalks celery, diced - 1 teaspoon dried thyme - 1 teaspoon garlic powder - Salt and freshly cracked pepper to taste - Fresh parsley, finely chopped (for garnish) These simple ingredients come together to create a rich and creamy soup. I love using sharp cheddar cheese because it adds a great flavor. The gnocchi soak up the broth and make each bite comforting. The fresh parsley gives a pop of color and taste. Grab your pot and let's get cooking! {{ingredient_image_2}} - Start by heating a drizzle of olive oil in a large pot over medium heat. - Add the diced onion, carrots, and celery. Stir often for about 5 to 7 minutes. - You want the veggies to be tender and the onion to turn translucent. - Next, add the minced garlic to the pot. Sauté for one more minute. - Make sure the garlic is fragrant but not brown. - Carefully pour the vegetable broth into the pot. Stir well to mix everything. - Increase the heat until the mixture comes to a boil. - Gently add the potato gnocchi to the boiling broth. - Cook the gnocchi according to the package instructions, about 2 to 3 minutes. - You know they’re done when they start to float. - Now, reduce the heat to low. - Stir in the heavy cream and shredded cheddar cheese. - Add dried thyme, garlic powder, salt, and freshly cracked pepper. - Keep stirring until the cheese is fully melted. - Taste the soup and adjust the seasoning if needed. - Ladle the hot soup into bowls. Garnish each serving with freshly chopped parsley. To make your Cheddar Gnocchi Soup shine, adjust the seasoning as needed. Start with salt and pepper. Taste it before adding more. If you want a savory kick, consider adding a pinch of cayenne pepper or smoked paprika. These spices add depth and warmth. When melting cheese, do it slowly. High heat can cause the cheese to clump. Stir in the cheese after lowering the heat. This helps it melt evenly. A mix of sharp and mild cheddar can add layers of flavor. Feel free to experiment with cheeses like Gruyère or Monterey Jack. Cook the gnocchi according to the package's instructions. They usually take about 2-3 minutes. Gnocchi are done when they float. If they sink, they need more time. Overcooking can make them mushy. Keep an eye on them as they cook. To achieve that creamy texture, stir the heavy cream in gently. Combine it with the cheese off the heat. This keeps the soup smooth and luscious. If it seems too thick, add a splash of broth to loosen it up. Enjoy the silky finish! Pro Tips Use Fresh Ingredients: Fresh vegetables enhance the flavor and texture of your soup, making each spoonful more delightful. Don't Overcook the Gnocchi: Gnocchi cooks quickly, so keep an eye on them. They should float to the top when done, usually in 2-3 minutes. Experiment with Cheese: While sharp cheddar adds a great flavor, try mixing in other cheeses like Gruyère or Monterey Jack for a unique twist. Adjust Consistency: For a thicker soup, let it simmer a bit longer after adding the cream and cheese, or blend a portion for a creamier texture. {{image_4}} You can make this soup heartier by adding protein. Chicken or sausage works well. Simply cook the meat in the pot before adding the veggies. For a vegetarian option, try adding cooked lentils or chickpeas. They add texture and boost the protein without meat. To spice things up, think about adding herbs or spices. Fresh thyme, rosemary, or a pinch of nutmeg can deepen the flavor. You can also add seasonal veggies. Consider spinach, zucchini, or peas for vibrant color and nutrition. These additions will make your Cheddar Gnocchi Soup even more tasty! Store leftover cheddar gnocchi soup in an airtight container. Make sure to cool the soup before sealing. The soup stays fresh in the fridge for up to three days. After this, the flavor and texture may decline. To reheat, warm it gently on the stove over low heat. Stir often to prevent sticking. You can freeze the prepared soup for later enjoyment. Let the soup cool completely before transferring it to freezer-safe containers. It will keep well for up to three months. When you are ready to eat, thaw it overnight in the fridge. To reheat, warm it slowly on the stove. You may need to add a splash of broth or cream. This helps restore the creamy texture. Stir frequently to avoid lumps and ensure even heating. Yes, you can try different cheeses. For a milder flavor, use mozzarella or Monterey Jack. For a stronger taste, try gouda or pepper jack. Each cheese brings its own twist to the soup. Mixing cheeses can also add depth. Just ensure they melt well for a creamy texture. This soup can freeze well. To freeze, let it cool completely first. Pour it into an airtight container. It stays good for up to three months. When ready to eat, thaw it in the fridge overnight. Then, reheat it gently on the stove. Add a splash of cream to help restore its creaminess. This soup pairs well with many sides. A simple green salad adds freshness. Crusty bread is perfect for dipping. You could also serve it with garlic bread for extra flavor. For something lighter, try roasted veggies. Each option complements the rich soup nicely. This blog covered a tasty Cheddar Gnocchi Soup. We looked at the key ingredients, easy steps, and tips for perfect flavor. You can add protein or different spices for fun variations. Don’t forget to store it right! Enjoy your creamy soup now or later. With these tips, you will make a warm, comforting dish your whole family will love. Remember, cooking is a way to share joy and warmth. Happy cooking!$

A creamy and comforting soup featuring potato gnocchi and sharp cheddar cheese.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

1 pound potato gnocchi
4 cups vegetable broth
1 cup shredded sharp cheddar cheese
1 cup heavy cream
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 teaspoon dried thyme
1 teaspoon garlic powder
to taste salt and freshly cracked pepper
to taste fresh parsley, finely chopped (for garnish)

Instructions

In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion, carrots, and celery, stirring frequently. Sauté the vegetables for approximately 5-7 minutes, or until they become tender and the onion is translucent.
Add the minced garlic to the pot and sauté for an additional minute, stirring until fragrant but not browned.
Carefully pour in the vegetable broth, stirring to combine, and increase the heat to bring the mixture to a boil.
Once boiling, gently add the potato gnocchi to the pot. Cook according to the package instructions, which typically takes about 2-3 minutes, until the gnocchi begin to float to the surface.
Reduce the heat to low. Stir in the heavy cream and shredded cheddar cheese, along with the dried thyme, garlic powder, salt, and freshly cracked pepper. Continue to mix until the cheese is completely melted and the soup has reached a luxurious, creamy consistency.
Taste and adjust the seasoning with more salt and pepper if desired.
Ladle the hot soup into bowls and garnish each serving with a sprinkle of freshly chopped parsley for a burst of color and freshness.

Notes

For an elevated presentation, serve the soup in rustic bowls, and consider drizzling a little extra cream or a sprinkle of cheese on top before garnishing with parsley. Enjoy with crusty bread on the side for a complete meal!

Keyword cheddar, gnocchi, soup, vegetarian