Creamy Tomato Gnocchi Soup
This creamy tomato gnocchi soup is a comforting and satisfying dish perfect for chilly evenings. The soft gnocchi pairs beautifully with a rich tomato base, infused with herbs and finished off with cream for a luscious texture.
Equipment
- 1 Large pot
- 1 Wooden spoon or spatula
- 1 Measuring cups and spoons
- 1 Ladle
- 4 Bowls for serving
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 28 ounces canned crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt Adjust to taste
- 1/2 teaspoon black pepper Adjust to taste
- 16 ounces gnocchi Store-bought or homemade
- 1 cup heavy cream
- to taste fresh basil leaves For garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and diced carrot to the pot and sauté for an additional 2-3 minutes until fragrant and the carrot starts to soften.
- Pour in the canned crushed tomatoes and vegetable broth. Stir in the dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer.
- Once simmering, add the gnocchi to the pot. Cook according to package instructions, usually about 3-5 minutes until they float to the top.
- Remove the pot from heat and stir in the heavy cream until well combined.
- Adjust seasoning if necessary, adding more salt or pepper to taste.
- Serve the soup hot, garnished with fresh basil leaves.
Notes
For a lighter version, you can use half-and-half or evaporated milk instead of heavy cream.
Feel free to add your favorite vegetables or leafy greens, like spinach or kale, for added nutrition.
This soup can be stored in the refrigerator for up to 3 days; reheat gently before serving.