Creamy Gnocchi & Broccoli Soup
Thank goodness for air conditioning you guys, because when the craving for soup strikes, I always give in. My Creamy Gnocchi & Broccoli Soup is rich and flavourful, dreamy and creamy, and so easy to make!
PREP TIME
20 minutes
COOK TIME
45 minutes
INGREDIENTS
23
Serves: 4
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 5 sprig5 sprig5 sprig Thyme, Fresh
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 3 cloves3 cloves3 cloves Garlic, crushed & minced
- 1 whole1 whole1 whole Yellow Onion, diced
- 3 whole3 whole3 whole Green Onion (Scallion), sliced & separated light and dark
- 3 whole3 whole3 whole Celery, diced
- 2 whole2 whole2 whole Carrots, peeled & sliced
- 1 whole1 whole1 whole Red Bell Pepper, diced
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp All Purpose Flour, heaping Tbsp.
- 0.75 cup0.75 cup0.75 cup White Wine, I used a local Ontario Pinot Grigio
- 1 cup1 cup1 cup Milk, 2%, room temp.
- 3 cups3 cups3 cups Plant Based Chickenless Broth - President's Choice
- 1 cup1 cup1 cup Water
- 2.5 cups2.5 cups2.5 cups Potato Gnocchi, Shelf Stable
- 2.5 cups2.5 cups2.5 cups Broccoli, florets
- .5 cup.5 cup.5 cup Heavy Whipping Cream, room temp
- .5 cup.5 cup.5 cup Grana Padano Cheese, Finely shredded
- 1.5 tsp1.5 tsp1.5 tsp All Purpose Seasoning - Vegeta
- 3 Tbsp3 Tbsp3 Tbsp Parsley, chopped
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin heating the EVOO, butter, pepper flakes, garlic, and thyme, in a large, deep non-stick skillet or soup pot set to just below medium heat. Once heated, let everything sizzle together for about a minute before adding the onion, light portions of the green onions, carrot, celery, bell pepper, and a generous hit of both salt & cracked pepper. Let the veggies cook about 15 minutes, stirring as needed. Watch for browning and reduce your temp if needed.
- Sprinkle in your flour and stir to combine in the skillet. Continue to cook another minute and a half before pouring in your wine and seasoning once again with salt & pepper. Make sure to stir / break up clumps of floury veggies in your skillet to release all of the starches. After a couple minutes of simmering, the wine should be mostly reduced. Pour in your milk & broth and bring your soup to a boil. Once boiled, reduce to a simmer and stir in your vegeta seasoning. Let your soup simmer uncovered for 15 minutes.
- Add the broccoli florets and a pinch of salt. Continue to simmer for another 6 - 7 minutes, add your gnocchi to the soup, and continue for another 5 until gnocchi are tender and pillowy.
- Fold in the whipping cream and let the soup come back to a simmer. Once warmed through, turn off the heat and stir in the dark portions of your green onions, parsley, and grana padano. Taste and adjust your salt / pepper if needed & pluck out the thyme sprigs.
- Serve your bowls garnished with heaps of finely shredded grana padano, pepper flakes, and cracked pepper. Had I had some croutons handy, I definitely would've used those as well 🙂 ENJOY!
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About This Recipe
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Coconut Free Nut Free Pescetarian Shellfish Free Soups Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 668 |
| Fat: | 36 g |
| Carbohydrates: | 70 g |
| Protein: | 28 g |
| Cholesterol: | 93 g |
| Sodium: | 1555 mg |
| Fiber: | 8 g |
| Sugars: | 11 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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