I usually make this creamy tomato gnocchi soup on chilly nights when I need something warm. The tomatoes are super rich and tangy, and the little potato dumplings are soft and pillowy. It’s simple but sorta fancy—one bowl fills you up and makes you feel cozy.
Comfort food hold a special spot in our memories, like family dinners or movie nights at home. This soup isn’t just food, it’s like a hug in a bowl. Every spoonful has that smooth, velvety texture that reminds you of good times shared with friends and family.
What really sets this soup apart is the cream that balances out the tomatoes’ acidity perfectly. The gnocchi add a chewy bite, and a few spices take it from basic to amazing. Whether you eat it alone or share with buddies, creamy tomato gnocchi soup might become your go-to dish for any occasion.
Ingredients
To whip up the perfect creamy tomato gnocchi soup, grab these basic ingredients that make the dish shine:
- Gnocchi: Soft potato dumplings that give the soup its chewy, comfy bite.
- Tomatoes: Fresh, ripe ones are best, but canned tomatoes work too for a deep flavor.
- Cream: Heavy cream makes everything smooth and rich, balancing the tomato tang.
If you need to switch things up, try gluten-free gnocchi or plant-based cream for a vegan version. Don’t be shy to experiment.
Optional Ingredients
Want to kick things up? Here are some add-ons that mix in extra flavor and texture:
- Spices and herbs: Fresh basil, thyme, or oregano. A pinch of red pepper flakes adds a nice zing.
- Cheese: Grated Parmesan or melted mozzarella takes it next-level cheesy.
- Veggies: Spinach, kale, or bell peppers boost nutrition and flavor.
Equipment Needed
You don’t need a ton of gear. Just these basics:
- Pot or Dutch oven: A big pot with a thick bottom so it cooks evenly.
- Ladle: For serving without making a mess.
- Knife and cutting board: You’ll need them to chop veggies.
Directions
Follow these steps to make your soup:
- Sauté veggies: Warm a tablespoon of olive oil in your pot over medium heat. Toss in chopped onions and minced garlic. Cook for about 3 minutes till they’re soft and smell great.
- Make the base: Add 28 ounces of chopped tomatoes (fresh or canned) plus 3 cups of broth (veg or chicken). Stir in basil, thyme, salt, and pepper. Let it simmer for 10–15 minutes so flavors blend.
- Add gnocchi: Drop 1 pound of gnocchi in the pot. Cook as the package says, about 2–3 minutes, until they float.
- Stir in cream: Pour in 1 cup of cream slowly, stirring so it mixes well. The soup gets super creamy here.
- Season and serve: Taste and tweak the salt or pepper if you need. Serve hot, with fresh basil or a sprinkle of cheese if you like.
Nutritional Information
Here’s a rough idea of what’s in each serving:
- Calories: Around 350–400 per bowl.
- Fats: About 18–20 g, mostly from the cream.
- Carbs: Roughly 40–45 g, mainly from gnocchi.
- Protein: About 8–10 g, from the gnocchi and cheese.
You get fiber from tomatoes and energy from the gnocchi, making it a filling comfort meal.
Flavor Variations
Try these twists if you want something different:
- Italian style: Add fresh basil and a spoonful of pesto.
- Spicy version: Throw in red pepper flakes or diced jalapeños.
- Vegetarian: Stir in zucchini, carrots, or bell peppers.
- Gluten-free: Use gluten-free gnocchi so everyone can enjoy.
Pairing Suggestions
Here’s what to serve with your soup:
- Bread: Warm garlic bread or a crusty baguette to soak up the broth.
- Wine: A crisp white like Pinot Grigio or Sauvignon Blanc pairs nicely.
- Sides: A green salad or antipasto plate adds freshness.
Storage and Reheating
Keep your soup fresh with these tips:
- Store: Cool completely, then in an airtight container in the fridge for 3–4 days.
- Freeze: You can freeze for up to 3 months but gnocchi texture might change.
- Reheat: Warm it in a pot over medium heat, stirring now and then. Add a splash of broth if it’s too thick.
FAQs
Common Questions
Can I use frozen gnocchi? Yes, just add them frozen and cook a bit longer.
How do I make it vegan? Swap cream for a plant-based version and use veg broth and vegan gnocchi.
Can I freeze this soup? Sure, but the gnocchi might get a bit soft when thawed.
What adds more protein? Try cooked chicken, white beans, or lentils.
Is it spicy? Not by default, but you can add red pepper flakes for heat.
Conclusion
Making creamy tomato gnocchi soup is easy and super comforting. It’s a simple recipe that you can tweak any way you want. Share it with family or keep it all to yourself—either way, you’ll end up with a bowl of warm satisfaction.
Creamy Tomato Gnocchi Soup
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.
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