Description
Warm up with this comforting creamy tomato gnocchi soup, where tender gnocchi unite with a rich, velvety tomato broth—perfect for chilly evenings.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 28 oz canned fire-roasted diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 16 oz potato-based gnocchi
- 1/4 cup fresh basil, chopped (or 2 tsp dried basil)
- Salt to taste
Instructions
- Sauté the Aromatics: In a large pot over medium heat, add olive oil. Once heated, add diced onion and minced garlic. Sauté until tender and fragrant, about 5 minutes.
- Add Tomatoes: Stir in the canned diced tomatoes with their juices. Mix well to combine.
- Pour in the Broth: Add vegetable broth and bring to a gentle boil. Allow it to simmer for about 10 minutes.
- Creamy Finish: Reduce heat to low and stir in heavy cream (or coconut milk) until fully blended.
- Add Gnocchi: Toss in the gnocchi and let them simmer until soft and floating on top of the soup, about 3 minutes.
- Season & Serve: Season with salt and chopped fresh basil before ladling into bowls. Enjoy hot!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 7g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
Keywords: For a dairy-free version, substitute heavy cream with coconut milk. Feel free to add spinach or kale for extra nutrition. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on low heat.