Tomato Gnocchi Soup is a warm and inviting dish that beautifully blends the comforting flavors of tomatoes and gnocchi into a rich, creamy soup. This delightful recipe captures the essence of cozy evenings, perfect for dipping crusty bread and enjoying a nourishing meal. Whether you’re preparing it for a family dinner or a cozy night in, this Tomato Gnocchi Soup will surely become a favorite.
Why We Love This Tomato Gnocchi Soup Recipe
The vibrant flavors in Tomato Gnocchi Soup make it a standout meal at any time. The combination of sautéed vegetables, hearty tomatoes, and pillowy gnocchi creates a delightful harmony that warms the soul. What really sets this soup apart is its creamy texture, which is enhanced by the addition of heavy cream and pecorino cheese. You’ll appreciate how easy it is to prepare, making it an ideal choice for busy weeknights or lazy weekends.
Ingredients about Tomato Gnocchi Soup
- 1 tbsp avocado oil (or other cooking oil)
- ½ cup finely chopped yellow onion (about 1 small onion)
- ½ tsp fine sea salt
- 3-4 cloves garlic, minced
- ½ cup sliced carrots
- ½ cup sliced celery
- 2 tbsp tomato paste
- 2 tsp Italian seasoning
- 2 cans of whole Roma tomatoes (28 oz each)
- 4 cups vegetable broth
- 2 bay leaves
- 16 oz gnocchi
- ½ – 1 cup heavy cream
- 1 tsp cane sugar
- 1 tsp balsamic vinegar
- ¼ cup grated pecorino (plus more for serving)
- Freshly ground black pepper to taste
How to Make Tomato Gnocchi Soup Directions
To begin, heat the avocado oil in a large pot over medium-high heat. Once the oil is hot, add the finely chopped yellow onion along with the sea salt. Cook this mixture for about 5 to 6 minutes, allowing the onions to turn glossy and slightly golden. This initial step builds a flavorful base for your soup.
Next, incorporate the minced garlic and stir for another 30 seconds. You want to cook the garlic just long enough to release its fragrance without burning it. After that, toss in the sliced carrots and celery along with the tomato paste and Italian seasoning. Stir everything together and let it cook for one more minute.
Once your vegetables are well mixed, it’s time to add the canned whole Roma tomatoes, including their juices. Using a spatula, break the tomatoes up a bit for better incorporation. This step is essential, as the tomatoes will provide the bulk of your soup’s flavor. Now, pour in the vegetable broth and toss in the two bay leaves. Bring this mixture to a simmer and reduce the heat to partially cover the pot. Let it cook for about 15 minutes, allowing the flavors to meld beautifully.
After 15 minutes, remove the bay leaves, but don’t discard them just yet; you will be adding them back later. Now it’s time to take an immersion blender and blend the soup until it becomes completely smooth. This step is crucial for achieving that creamy consistency that you’ll love.
Once blended, return the soup to a gentle simmer and add the gnocchi. Pour in the heavy cream, stirring gently so that the gnocchi cook evenly. Let it simmer for about 10 minutes, stirring occasionally to prevent the gnocchi from sticking to the pot’s bottom.
Now, turn off the heat and introduce the cane sugar, balsamic vinegar, grated pecorino cheese, and freshly ground black pepper into the mix. Stir it well to combine all those rich flavors. You’re almost ready to serve your Tomato Gnocchi Soup!
How to Serve Tomato Gnocchi Soup
Serving Tomato Gnocchi Soup is a delight, as it can be garnished in various delightful ways. You can ladle the soup into bowls, and for an extra touch, sprinkle more grated pecorino cheese on top. Fresh herbs like basil or parsley can also enhance the visual appeal and flavor profile.
If you want to elevate your serving even further, consider adding a drizzle of heavy cream or olive oil right before serving. To complement this soup, don’t forget to serve it alongside some crusty bread or garlic bread for a satisfying meal. This pairing of soup and bread creates a heartwarming experience that is perfect for any occasion.
Expert Tips: Tomato Gnocchi Soup
To ensure your Tomato Gnocchi Soup turns out perfectly, here are some expert tips to keep in mind. First, use dried herbs for the best flavor. Fresh herbs lose their potency when cooked for long, so opt for dried Italian seasoning during the simmering process, and you may add fresh herbs as a garnish right before serving.
If you prefer a thicker soup, consider reducing the amount of vegetable broth in your recipe by half a cup. This simple adjustment allows you to enjoy a creamier consistency. Conversely, if you like a more broth-heavy soup, adding an additional cup of broth works just as well.
Gnocchi can sometimes become mushy if cooked too long. To avoid this, keep a close eye on your gnocchi as they cook, ensuring they stay tender but still maintain their shape. Also, if you plan to refrigerate or freeze any leftover soup, you may want to cook the gnocchi separately and add them in when serving. This way, they’ll retain their texture without becoming overcooked.
How to Store Tomato Gnocchi Soup
If you have leftover Tomato Gnocchi Soup, storing it properly ensures you can enjoy it later. Allow the soup to come to room temperature before transferring it to an airtight container. You can refrigerate the soup for up to 4 days. When storing, it’s best to keep the gnocchi separate if possible to prevent them from absorbing too much broth.
For longer storage, you can freeze the soup. Make sure to use a freezer-safe container and leave some space at the top for the soup to expand. You can freeze it for up to 3 months. When ready to enjoy, simply thaw it overnight in the refrigerator and reheat on the stove until warmed through, adding a splash of vegetable broth if necessary.
Variation of Tomato Gnocchi Soup
While the basic Tomato Gnocchi Soup recipe is delicious, experimenting with variations can lead to delightful new outcomes. One option is to add your favorite leafy greens, such as spinach or kale. Adding these toward the end of the cooking process helps them retain their vibrant color and nutritional benefits.
Another fun variation involves incorporating different types of cheese, like parmesan or mozzarella, for a unique twist on flavor. Cheese can either be blended into the soup or sprinkled generously on top for a crispy finish after broiling.
For those who enjoy a little heat, adding a pinch of red pepper flakes or diced jalapeños can provide the perfect kick without overpowering the dish. Consider swapping the vegetable broth for chicken broth if you are not strictly vegetarian; this will add a different dimension to the flavors.
FAQ
What is Tomato Gnocchi Soup made of?
Tomato Gnocchi Soup is made of various ingredients including avocado oil, yellow onion, garlic, carrots, celery, tomato paste, Roma tomatoes, vegetable broth, gnocchi, heavy cream, and various seasonings. This combination creates a rich and flavorful soup.
Can I use homemade gnocchi in this soup?
Yes, you can certainly use homemade gnocchi! Fresh gnocchi might cook faster than store-bought, so adjust the cooking time accordingly to ensure they stay tender.
Is Tomato Gnocchi Soup gluten-free?
The soup can be gluten-free if you use gluten-free gnocchi. Always check ingredient labels to make sure all components are gluten-free.
Can I make Tomato Gnocchi Soup ahead of time?
Absolutely! You can prepare the soup ahead of time. Just be sure to store the gnocchi separately if you plan to refrigerate it to retain the best texture.
How can I enhance the flavor of Tomato Gnocchi Soup?
To enhance the flavor, consider adding fresh herbs like basil or oregano just before serving or use roasted tomatoes for a deeper taste. You can also adjust the seasonings to suit your preferences.
Tomato Gnocchi Soup
Ingredients
For the Soup Base
- 1 tbsp avocado oil (or other cooking oil)
- ½ cup finely chopped yellow onion (about 1 small onion)
- ½ tsp fine sea salt
- 3-4 cloves garlic, minced
- ½ cup sliced carrots
- ½ cup sliced celery
- 2 tbsp tomato paste
- 2 tsp Italian seasoning
- 2 cans whole Roma tomatoes (28 oz each)
- 4 cups vegetable broth
- 2 leaves bay leaves
For the Soup's Heart
- 16 oz gnocchi
- ½ - 1 cup heavy cream
- 1 tsp cane sugar
- 1 tsp balsamic vinegar
- ¼ cup grated pecorino (plus more for serving)
- Freshly ground black pepper to taste
Instructions
Preparation
- Heat the avocado oil in a large pot over medium-high heat. Add the finely chopped yellow onion and sea salt, cooking for about 5 to 6 minutes until glossy and slightly golden.
- Incorporate the minced garlic and stir for another 30 seconds until fragrant.
- Add the sliced carrots, sliced celery, tomato paste, and Italian seasoning. Stir together and cook for an additional minute.
- Add the canned whole Roma tomatoes and break them up a bit with a spatula. Pour in the vegetable broth and toss in the bay leaves.
- Bring to a simmer, partially cover the pot, and cook for about 15 minutes.
Blending and Cooking
- Remove the bay leaves. Blend the soup with an immersion blender until smooth.
- Return to a gentle simmer and add the gnocchi. Pour in the heavy cream, stirring gently. Simmer for about 10 minutes, stirring occasionally.
Finishing Touches
- Turn off the heat and stir in the cane sugar, balsamic vinegar, grated pecorino cheese, and black pepper.
Serving
- Ladle the soup into bowls and garnish with extra grated pecorino cheese. Fresh herbs like basil or parsley may also enhance the dish.
- Serve alongside crusty bread or garlic bread for a satisfying meal.
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