A bowl of comfort! This Tomato Gnocchi Soup is creamy, filling and full of basil and garlic flavors. This soup is ready in less than 30 minutes. Serve with a loaf of crusty bread for a simple family dinner.
I would have to say that not much is cozier or comforting than a hearty bowl of creamy tomato soup, except maybe a big bowl of tomato soup loaded with fluffy gnocchi. This Creamy Tomato Gnocchi Soup is one of our favorites. It's quick and easy. Filling and comforting. And because this is me, I've packed in a few hefty handfuls of fresh greens to up the nutrition.
📋 Ingredient and preparation notes
This easy soup has a couple of secrets:
- Cooking the gnocchi in the soup leaves some starch in the broth, thickening the soup and making it creamy so you don't need much cream at all. It also means this is a one-pot meal!
- Good tomatoes. San Marzano tomatoes are essential to a well-stocked pantry and really make the difference in this soup. I buy mine at Costco by the case. Really.
San Marzano tomatoes are less acidic than many other varieties of canned tomatoes. The liquid in the can is thick and rich, sauce-like. Not the juice you usually find in canned tomatoes. Once you give this type of tomato a try, you will not want to go back to regular canned tomatoes. They will in fact make you a canned tomato snob.
I buy whole tomatoes as I find they are the most versatile. For this recipe, I just break them up with my hands as I add them to the soup pot. Since this is a partially blended soup, it doesn't matter if they are a little bit chunky.
More tomato soup recipes you might want to try:
- Slow Cooker Creamy Tomato Soup with Parmesan {G/F}
- Peanut Tomato Soup {G/F, VEGAN}
- Chickpea + Sundried Tomato Soup {G/F, VEGAN}
- Easy Tomato and Tortellini Soup with White Beans
- Slow Cooker Lasagna Soup {VEGAN}
- Slow Cooker Chickpea Cacciatore {VEGAN}
🔪 How to make this soup recipe
Like any good soup, start by sauteing some onions in a little bit of olive oil. Don't burn them, just let them start to get soft and fragrant. Add some garlic and just saute for a minute.
Tip: when sauteing vegetables for a recipe, add the garlic once most of the vegetables are soft and tender. Garlic burns quickly and burnt garlic is bitter.
Add the canned tomatoes and stock. Let this simmer for a little while, the soup will reduce a bit. After about 15 minutes, add the heavy cream.
I use just a little bit of heavy cream to really make this soup creamy and cozy feeling. You can use table cream or even half-half for a lighter soup. If you want to make this soup vegan, skip the cream altogether or use unsweetened, plain cashew or almond milk.
At this stage, I use my immersion blender and quickly blend the soup. You can also use a standard blender and do this in batches. Just be careful!
Return the pot to medium heat and bring back to a simmer. Add the gnocchi and simmer until the gnocchi is cooked through. This will take 4-5 minutes.
As soon as the gnocchi is tender, remove the pot from the heat. Toss in the spinach and the basil and stir until wilted. Stir in ¼ cup of freshly grated parmesan and serve!
This soup recipe is quick and easy and ready in about 30 minutes. It's a hearty vegetarian dinner.
Vegan option: To make this soup vegan skip the cream and parmesan or use your favorite vegan options. I like unsweetened plain almond milk instead of cream and Violife wedge instead of parmesan.
Creamy Tomato Gnocchi Soup with Spinach
Ingredients
- 1 yellow onion diced, small
- 3 garlic crushed
- 1 tablespoon olive oil
- 28 oz whole tomatoes San Marzano are my favourite
- 2 cups vegetable broth or vegetable boulion with water
- ¼ cup heavy cream 35% cream
- 1 (500g) package of shelf-stable gnocchi
- 2 cups baby spinach packed
- ½ cup fresh basil a generous handful
- ¼ cup freshly grated parmesan
- salt and pepper to taste
- red chili flakes to taste
Instructions
- In a large soup pot or heavy dutch oven, heat olive oil over medium heat. Add onion and saute until soft. Do not brown. About 5 minutes. Add garlic and red pepper flakes and saute for just a minute. You want the garlic to become fragrant but not burn. Add the tomatoes, breaking them up with clean hands or the back of your spoon. Add the broth and bring to a boil. Then reduce to a simmer. Simmer for about 15 minutes.
- At this point, stir in the heavy cream. You can blend the soup with an emersion blender or leave it as is. I like to blend a little bit, still leaving some texture. Alternatively, you can remove a cup or so of the soup and blend just that portion in a standard blender, careful to vent properly so you don't burn yourself!. Blend until smooth and creamy and return the blended portion to the soup pot with the rest of the soup.
- Increase heat to medium and add gnocchi. Simmer on medium heat for 4-5 minutes or until gnocchi is tender. Remove from heat. Stir in spinach and basil until wilted. Season with salt and pepper and a good dose of parmesan cheese. Serve.
Leave a reply: