Creamy Tomato Gnocchi Soup
This Creamy Tomato Gnocchi Soup is a comforting and satisfying dish that's perfect for a cozy night in. The combination of tender gnocchi in a rich creamy tomato base makes it a delightful meal that comes together in under 30 minutes.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 ladle for serving
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 28 ounces crushed tomatoes 1 can
- 4 cups vegetable broth
- 1 pound gnocchi fresh or packaged, approximately 16 ounces
- 1 cup heavy cream Can substitute with half-and-half or coconut milk for a lighter version.
- to taste salt
- to taste black pepper
- fresh basil leaves for garnish, optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic, dried basil, and dried oregano. Cook for another minute until fragrant.
- Stir in the crushed tomatoes and vegetable broth. Bring the mixture to a simmer.
- Once simmering, add the gnocchi. Cook according to package instructions, usually about 3-5 minutes, or until the gnocchi float to the surface.
- Lower the heat and stir in the heavy cream. Cook for an additional 2-3 minutes to heat through. Season with salt and black pepper to taste.
- Serve the soup warm, garnished with fresh basil leaves if desired.
Notes
For a lighter version, you can substitute the heavy cream with half-and-half or coconut milk.
Feel free to add vegetables like spinach or kale for added nutrition.
This soup pairs well with crusty bread or a fresh salad on the side.