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To make One-Pot Creamy Broccoli Cheddar Gnocchi Soup, you need some key items. Here’s the list: - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 4 cups vegetable broth - 1 pound broccoli florets, chopped - 1 package (16 oz) potato gnocchi - 1 cup heavy cream - 2 cups shredded sharp cheddar cheese - Salt and pepper to taste - 1 teaspoon garlic powder These ingredients create the base of the soup. The olive oil gives flavor, while the onion and garlic add depth. The vegetable broth brings everything together. Broccoli offers great texture and nutrients. Gnocchi makes it hearty, while cheese gives creaminess. You can add a few optional items to enhance the taste. Here’s what to consider: - 1/2 teaspoon crushed red pepper flakes (optional) - Fresh parsley for garnish The crushed red pepper flakes add a kick. If you like spice, this is a good choice. Fresh parsley not only looks nice but adds a fresh taste too. If you have dietary needs, there are some easy swaps. Here are a few options: - Use coconut cream instead of heavy cream for a dairy-free version. - Swap out the vegetable broth for chicken broth if you prefer meat flavors. - Choose gluten-free gnocchi if you need to avoid gluten. These substitutions keep the soup tasty and suitable for different diets. You can enjoy this dish no matter your needs! First, gather your ingredients. You need olive oil, onion, garlic, vegetable broth, broccoli, gnocchi, heavy cream, cheddar cheese, salt, pepper, garlic powder, and parsley. Start by dicing the onion into small pieces. Next, mince the garlic cloves finely. The onion and garlic are key for flavor. Heat one tablespoon of olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion. Cook it until it turns soft and clear, about four to five minutes. Then, stir in the minced garlic. Cook for one more minute, but watch closely to avoid burning it. Now, pour in four cups of vegetable broth. Bring this to a boil. When it bubbles, add one pound of chopped broccoli florets. Cook for about five to seven minutes until the broccoli is tender. After the broccoli is done, add the potato gnocchi to the pot. Cook them according to the package, which usually takes about two to three minutes. You’ll know they’re ready when they float to the top. Next, reduce the heat to low. Stir in one cup of heavy cream and two cups of shredded sharp cheddar cheese. Add one teaspoon of garlic powder and half a teaspoon of crushed red pepper flakes if you like some heat. Keep stirring until the cheese melts and the soup is creamy and smooth. Finally, season with salt and pepper to taste. Adjust the spices to your liking. To serve, ladle the soup into bowls. For a lovely touch, sprinkle fresh parsley on top of each bowl. This adds color and freshness. Enjoy your warm, creamy broccoli cheddar gnocchi soup! To get a creamy texture, use heavy cream. It adds richness and smoothness. Stir the cream in slowly, and keep the heat low. This helps it blend well with the cheese. For extra creaminess, use freshly shredded cheddar. Pre-shredded cheese can have anti-caking agents, which can affect the texture. Chop your veggies ahead of time. You can prep broccoli and onion in advance. This way, cooking is quick and easy. Use pre-packaged gnocchi to save time. They cook fast and make this dish simple. If you have leftover soup, store it in the fridge. Reheating is quick and helps on busy nights. Don’t rush the sautéing process. Cooking onions and garlic well builds flavor. If you add the cream too fast, it may curdle. Always lower the heat first. Taste as you go! Adjust salt and pepper to your liking. Overcooking the broccoli can make it mushy. Keep an eye on it to ensure it stays bright green and tender. {{image_2}} You can switch up the flavors of this soup easily. Try adding different veggies like carrots or peas. For a meaty touch, add cooked chicken or sausage. You may also use different cheese, like gouda or mozzarella, for a new taste. If you like a touch of spice, consider adding diced jalapeños or a splash of hot sauce. Each change can make the soup feel fresh and exciting. To make this soup vegan, swap out the heavy cream for coconut milk or cashew cream. Use vegan cheese instead of cheddar. You can also replace the vegetable broth with a homemade vegan broth. This way, you keep the creamy texture while staying plant-based. The gnocchi should be made from plant-based ingredients too, so check the package. Pair this soup with warm, crusty bread or a fresh salad. A simple green salad with a light vinaigrette works well. You can also serve it with garlic bread for a hearty meal. If you want a drink, try a light white wine or sparkling water with lemon. These choices enhance the soup's creamy taste and make your meal feel complete. Storing your One-Pot Creamy Broccoli Cheddar Gnocchi Soup is easy. First, let the soup cool down to room temperature. Then, transfer it to an airtight container. This keeps the soup fresh for longer. It is best to store it in the fridge if you plan to eat it within three days. Always label the container with the date. This helps you remember when you made it. When you are ready to enjoy your soup again, reheating is key for the best taste. Pour the soup into a pot and heat it over medium-low heat. Stir it often to avoid sticking. If the soup looks thick, add a splash of vegetable broth or water to loosen it up. Heat until it is warm, but do not boil. Boiling can change the creamy texture and flavor. If you want to save your soup for later, freezing is a great option. Use freezer-safe containers or bags. Leave some space in the container for the soup to expand when frozen. Label each container with the date and name of the soup. It can last up to three months in the freezer. To reheat, thaw it overnight in the fridge. Then, follow the reheating steps above for a warm, creamy bowl of soup. Yes, you can use frozen broccoli. Just add it straight to the pot. There’s no need to thaw it first. The cooking time may be a bit longer, but it will still taste great. Frozen broccoli often cooks faster than fresh, so keep an eye on it. You want it tender but not mushy. This soup can last for about three to four days in the fridge. Make sure to store it in an airtight container. As the soup sits, the gnocchi may soak up some liquid. If this happens, just add a splash of broth when you reheat it. This will help bring back the creamy texture. You can use half-and-half or whole milk as a lighter option. For a dairy-free choice, try coconut cream or cashew cream. These will give you a nice creaminess without the dairy. If you want a thicker base, blend some silken tofu with a bit of broth. This adds creaminess and protein too. One-pot soup is easy, tasty, and fun to make. We covered key ingredients, cooking steps, and helpful tips. You learned how to add flavor, avoid common mistakes, and create variations for everyone. Don't forget to store leftovers properly to enjoy your soup later. As you try this recipe, remember to mix and match ingredients to suit your taste. Enjoy every bowl and share it with friends or family. You have the tools to make delicious soup!

One-Pot Creamy Broccoli Cheddar Gnocchi Soup

Cozy up with a bowl of One-Pot Creamy Broccoli Cheddar Gnocchi Soup! This delicious recipe features tender broccoli, fluffy gnocchi, and rich cheddar cheese, all cooked in just one pot for easy cleanup. Get ready to enjoy a creamy, comforting meal that’s perfect for any night. Click through to explore the full recipe and make this heartwarming soup today! #BroccoliGnocchiSoup #CreamySoupRecipe #ComfortFood #EasyMeals
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Ingredients
  

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

4 cups vegetable broth

1 pound broccoli florets, chopped

1 package (16 oz) potato gnocchi

1 cup heavy cream

2 cups shredded sharp cheddar cheese

Salt and pepper to taste

1 teaspoon garlic powder

1/2 teaspoon crushed red pepper flakes (optional)

Fresh parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes.

    Stir in the minced garlic and cook for another minute, ensuring it doesn’t burn.

      Pour in the vegetable broth and bring to a boil. Add the chopped broccoli florets and cook for about 5-7 minutes until tender.

        Add the potato gnocchi to the pot, and cook according to package instructions, usually about 2-3 minutes or until they float to the surface.

          Reduce the heat to low and stir in the heavy cream, shredded cheddar cheese, garlic powder, and crushed red pepper flakes. Stir continuously until the cheese has melted and the soup is creamy.

            Season with salt and pepper to taste, adjusting the spice level as desired.

              Ladle the soup into bowls and garnish with fresh parsley before serving.

                Prep Time, Total Time, Servings: 10 minutes | 25 minutes | Serves 4-6