CHARACTERISTICS
Silken Tofu Flexitarian Lunches and Dinners Comforting RecipesCreamy Broccoli Cheddar Gnocchi Soup
SERVINGS
6
PREPARATION
20 min
COOKING
40 min
Cozy, creamy, and packed with flavour, this Broccoli Cheddar Gnocchi Soup is the ultimate comfort food for chilly days! Tender potato gnocchi, hearty Italian sausage, fresh broccoli, and sharp cheddar come together in a rich, savoury broth, while Soykei silken tofu adds an extra-creamy texture without the need for heavy cream. Finished with crispy bacon and fragrant sage, every spoonful is warm, satisfying, and full of delicious flavour.
NUTRITIONAL VALUES
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Ingredients
Preparation
Ingredients
Soup
- ¾ lb (340 g) Italian sausage, casings removed
- 2 tbsp olive oil, divided
- 2 tbsp butter
- ¾ large yellow onion, diced
- ¾ leek, white/light green parts, thinly sliced
- 1½ large carrots, diced
- 1½ celery stalks, diced
- 3–4 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4½ cups chicken broth
- ¾ cup milk
- ¾ package Soykei silken tofu
- 2¼ cups broccoli florets, chopped into bite-size pieces
- 2¼ cups potato gnocchi
- 2¼ cups freshly shredded sharp cheddar + extra for topping
- 6 tbsp freshly shredded Parmesan, optional but highly recommended
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp black pepper
- Salt, to taste
Toppings
- 5 slices bacon
- 8–11 fresh sage leaves
- 2 tsp butter or olive oil
Preparation
1. In a large Dutch oven or soup pot, heat 1 tbsp olive oil over medium-high heat. Add the sausage and break it into small pieces. Cook until browned and cooked through, about 6–8 minutes. Remove the sausage and set aside, leaving the rendered fat in the pot.
2. Add the remaining 1 tbsp olive oil and 2 tbsp butter to the pot. Add the onion and garlic. Cook for 4 minutes until flagrant. Add leek, carrots and celery. Cook for 7–9 minutes, stirring occasionally, until the vegetables have softened.
3. Sprinkle the flour over the vegetables. Stir continuously for about 1–2 minutes to create the base for a thick, creamy soup.
4. Slowly pour in the chicken broth, whisking or stirring constantly so the roux doesn’t clump. Add the milk, Italian seasoning, paprika, garlic powder, onion powder, chili powder, and black pepper. Add the broccoli. Bring to a gentle simmer and cook for about 8–10 minutes, until the carrots and celery are almost tender.
5. In a blender, blend the silken tofu until completely smooth and creamy. Pour the tofu mixture back into the pot and stir well. This gives the soup the richness and creaminess of heavy cream without actually using cream. Don’t boil aggressively after adding the tofu. Keep the soup at a gentle simmer to maintain a smooth texture.
6. Add the gnocchi and cooked sausage to the pot. Simmer for about 5–7 minutes, or until the gnocchi are tender and the broccoli is cooked but still has a little bite.
7. Lower the heat to low. Gradually add the shredded cheddar, stirring between additions until completely melted and smooth. Add the Parmesan, if using. Taste and adjust the salt and pepper as needed.
8. While the soup cooks, fry the bacon until very crisp. Drain on paper towel and crumble. For the sage, heat 2 tsp butter in a small pan over medium-high heat. Add the sage leaves and cook for about 30–60 seconds per side, until crisp and fragrant. Remove immediately.
9. Ladle the soup into bowls and top with crispy bacon, crispy grilled sage, a little extra cheddar, and freshly cracked black pepper.
Ingredients
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp black pepper
- Salt, to taste
Toppings
- 5 slices bacon
- 8–11 fresh sage leaves
- 2 tsp butter or olive oil
Preparation
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