Description
A delightful, comforting soup that blends rich tomatoes and creamy goodness with tender gnocchi—perfect for warming your soul on chilly evenings.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 28 oz canned diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- 1/2 cup fresh basil, chopped
- 16 oz gnocchi (store-bought or homemade)
Instructions
- In a large pot over medium heat, add olive oil. Once hot, add the chopped onions and sauté until translucent and fragrant, about 5 minutes.
- Add minced garlic to the onions and cook for an additional minute while stirring to prevent burning.
- Pour in the canned diced tomatoes along with their juice. Stir and let simmer for about 10 minutes to meld the flavors.
- Add the vegetable broth to the pot. Bring to a gentle boil, then lower the heat and let it simmer for another 10 minutes.
- Slowly stir in the heavy cream until well blended. This will enhance the soup's creaminess.
- Add the gnocchi and cook according to package instructions (typically 2-3 minutes) until they float.
- Serve warm, garnished with fresh basil, alongside crusty bread for dipping.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg
Keywords: Substitute spinach for kale or add roasted red peppers for extra flavor. A sprinkle of Parmesan cheese can elevate your soup to gourmet status. For a vegan version, replace heavy cream with coconut milk or cashew cream and ensure your gnocchi is dairy-free.