If you’re looking for a cozy, comforting dish that feels like a warm hug in a bowl, this Tomato Gnocchi Soup Recipe is absolutely the one to try. Creamy, rich, and bursting with vibrant tomato flavor, this soup brings together tender gnocchi and a perfect balance of herbs and seasoning to create a dish that’s both elegant and oh-so-satisfying.
Why You’ll Love This Recipe
- Comfort in Every Spoon: This soup combines creamy gnocchi and bright tomatoes to create a soothing yet lively dish perfect for chilly days.
- Simple, Whole Ingredients: Made with pantry staples and fresh veggies, it’s a wholesome recipe that comes together effortlessly.
- Customizable and Versatile: Easily adaptable to your taste preferences, dietary needs, or whatever you have on hand.
- Quick and Easy to Make: Ready in just 40 minutes, it’s ideal for a weeknight dinner that feels special without the fuss.
Ingredients You’ll Need
The ingredients for this Tomato Gnocchi Soup Recipe are refreshingly straightforward but pack a serious flavor punch. Each component plays a vital role: from the sweetness of carrots and richness of heavy cream to the tang of balsamic vinegar, creating a perfectly balanced bowl every time.
- Avocado oil: A neutral, heart-healthy oil that helps sauté the aromatics without overpowering flavors.
- Yellow onion: Adds mild sweetness and depth as it softens and caramelizes.
- Sea salt: Brings out all the natural flavors and enhances the taste of veggies and broth.
- Garlic: Gives an aromatic kick that’s essential in any tomato-based dish.
- Carrots & celery: Classic soup veggies that offer subtle sweetness and texture.
- Tomato paste: Concentrates the tomato flavor with a hint of umami and richness.
- Italian seasoning: A fragrant blend of herbs that brighten the soup.
- Whole Roma tomatoes: The star ingredient for fresh, vibrant tomato flavor.
- Vegetable broth: Provides a light but savory base for the soup.
- Bay leaves: Infuse an earthy depth while simmering.
- Gnocchi: Pillow-soft dumplings that soak up the soup’s flavor beautifully.
- Heavy cream: Adds luscious creaminess and rounds out the acidity.
- Cane sugar: Balances the acidity of tomatoes for a smoother taste.
- Balsamic vinegar: Adds a subtle tang and complexity.
- Grated pecorino: A salty, nutty finish that elevates the soup before serving.
- Black pepper: Freshly ground for a mild kick and depth.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best things about the Tomato Gnocchi Soup Recipe is how easy it is to customize. Whether you’re vegan, craving a bit of heat, or just want to experiment with flavors, there’s a way to tweak this soup to suit your mood perfectly.
- Vegan Version: Swap heavy cream for coconut milk or cashew cream and use nutritional yeast instead of pecorino for a dairy-free twist.
- Spicy Kick: Add red pepper flakes or a splash of hot sauce while simmering to give your soup a warming heat that dances on the tongue.
- Greens Addition: Toss in some fresh spinach or kale in the last few minutes for extra nutrients and color.
- Protein Boost: Add cooked chickpeas or shredded chicken for a heartier meal that’s still packed with flavor.
How to Make Tomato Gnocchi Soup Recipe
Step 1: Sauté Your Aromatics
Start by heating avocado oil in a large pot over medium-high heat. Toss in the finely chopped yellow onion with a pinch of sea salt and cook for about 5 to 6 minutes. You want the onions to become glossy and just slightly golden—this builds a wonderful flavor foundation for your soup. Then, add the minced garlic and cook it for just 30 seconds until fragrant, being careful not to burn it.
Step 2: Build the Veggie Base
Next, stir in the sliced carrots, celery, tomato paste, and Italian seasoning. Let everything cook together for about a minute to allow the tomato paste to intensify and the herbs to release their aroma. This layer of sautéed vegetables and herbs starts to give the soup its rich complexity.
Step 3: Add Tomatoes and Broth
Pour in the canned whole Roma tomatoes along with all their juices, using a spatula to break down the tomatoes into chunks. Then add the vegetable broth and toss in two bay leaves. Bring the soup to a gentle simmer, partially covered, and let it cook for 15 minutes to marry the flavors and soften the veggies even more.
Step 4: Blend to Perfection
Carefully remove the bay leaves (reserve one for later), then use an immersion blender to puree the soup until it’s silky smooth. If you like a thinner soup, feel free to add a little extra broth or water here to reach your desired consistency.
Step 5: Simmer with Gnocchi and Cream
Return the pot to the stove and bring the soup back to a simmer. Add your gnocchi and the heavy cream, stirring gently so the gnocchi don’t stick to the bottom. Let everything cook together for about 10 minutes until the gnocchi are soft and tender—this step infuses the creamy soup base with comforting, pillowy bites.
Step 6: Finish with Flavor Boosters
Turn off the heat and stir in the cane sugar, balsamic vinegar, grated pecorino, and freshly ground black pepper. These final ingredients balance the natural acidity of the tomatoes, add depth, and give your soup that irresistible finishing touch. Serve hot with extra pecorino or fresh herbs as you like.
Pro Tips for Making Tomato Gnocchi Soup Recipe
- Don’t Skip the Tomato Paste: It gives your soup a deep, concentrated tomato flavor that canned tomatoes alone can’t match.
- Blend Carefully: Use an immersion blender directly in the pot for a quick, smooth texture without mess.
- Watch Your Gnocchi: Stir occasionally so they don’t stick to the pot and cook evenly into perfect little pillows.
- Balance Acidity Thoughtfully: The sugar and balsamic vinegar help tame tartness but add a lovely dimension—don’t skip them!
How to Serve Tomato Gnocchi Soup Recipe
Garnishes
Garnishing your Tomato Gnocchi Soup Recipe can elevate it from delicious to wow-worthy. A sprinkle of freshly grated pecorino cheese adds a sharp, salty contrast that’s utterly addictive, while a scattering of fresh basil or parsley brightens the flavors with herbaceous notes. For an extra touch, drizzle a little good-quality olive oil or a swirl of cream on top.
Side Dishes
Serve this soup with crusty artisan bread or warm garlic rolls that are perfect for dunking. A crisp green salad with vinaigrette also complements the creamy tomato base beautifully, balancing richness and freshness for a well-rounded meal.
Creative Ways to Present
For a cozy dinner party vibe, serve the Tomato Gnocchi Soup Recipe in rustic bowls topped with delicate microgreens or edible flowers. Layer extra grated pecorino in small ramekins for guests to customize. You can even present it in hollowed-out mini bread bowls for a charming touch that makes the meal feel special and festive.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. Keep in mind the gnocchi will soak up some of the liquid over time, so it might thicken a bit, but a little splash of broth or cream upon reheating solves that instantly.
Freezing
Freezing tomato-based soups with pasta or gnocchi can be tricky because the dumplings may become mushy. If you want to freeze, consider storing the soup and gnocchi separately, then combine and gently warm them together when ready to eat.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking and allow the gnocchi to heat through without breaking apart. Add a splash of cream or broth if the soup feels too thick after refrigeration.
FAQs
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Can I make this Tomato Gnocchi Soup Recipe vegan?
Absolutely! Simply replace heavy cream with a plant-based alternative like coconut or cashew cream, and use a vegan cheese substitute or nutritional yeast instead of pecorino. The soup will still be creamy and flavorful.
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What type of gnocchi works best in this soup?
Store-bought potato gnocchi works perfectly, but if you want to make it extra special, homemade gnocchi will also shine. Just be mindful to add them gently and stir occasionally so they don’t stick or break apart.
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Can I use fresh tomatoes instead of canned?
Yes, fresh Roma tomatoes can be used, especially when in season. You’ll want to peel and chop them before adding, but canned tomatoes are a great time-saving option that ensures consistent flavor year-round.
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How spicy is this soup?
This Tomato Gnocchi Soup Recipe is naturally mild and comforting, but you can easily add a pinch of red pepper flakes or hot sauce if you enjoy a little spicy kick.
Final Thoughts
This Tomato Gnocchi Soup Recipe is truly a heartwarming dish that feels like a celebration of simple, fresh ingredients done right. Whether you’re cozying up on a chilly night or impressing friends with a delicious meal, this soup will never disappoint. Dive in, savor each spoonful, and enjoy every cozy bite!
PrintTomato Gnocchi Soup Recipe
This comforting and creamy Tomato Gnocchi Soup combines the rich flavors of roasted tomatoes, aromatic vegetables, and tender potato gnocchi, simmered in a velvety broth with a touch of Italian seasoning and finished with pecorino cheese. Perfect for a cozy meal, this soup is both hearty and flavorful, ideal for an easy weeknight dinner.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 3-4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 tbsp avocado oil (or other cooking oil)
- 1/2 cup finely chopped yellow onion (1 small onion)
- 1/2 tsp fine sea salt
- 3-4 cloves garlic, minced
- 1/2 cup sliced carrots
- 1/2 cup sliced celery
- 2 tbsp tomato paste
- 2 tsp Italian seasoning
- 2 cans of whole Roma tomatoes (2x 28 oz cans)
- 4 cups vegetable broth
- 2 bay leaves
- 16 oz gnocchi
- 1/2–1 cup heavy cream
- 1 tsp cane sugar
- 1 tsp balsamic vinegar
- 1/4 cup grated pecorino (plus more for serving)
- Freshly ground black pepper to taste
Instructions
- Heat oil and sauté onion: Heat avocado oil in a large pot over medium-high heat. Add the finely chopped yellow onion and sea salt, cooking for 5-6 minutes until the onion becomes glossy and slightly golden.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds until the garlic is fragrant but not browned.
- Add vegetables and seasonings: Add sliced carrots, sliced celery, tomato paste, and Italian seasoning. Stir well to combine and cook for about one minute to develop flavors.
- Add tomatoes and broth: Pour in the canned whole Roma tomatoes with their juices. Use a spatula to break the tomatoes up in the pot. Add the vegetable broth along with 2 bay leaves, and stir to combine.
- Simmer the soup: Bring the soup to a gentle simmer, partially covering the pot. Allow it to simmer for 15 minutes to meld the flavors and soften the vegetables.
- Remove bay leaves and blend soup: Take out the bay leaves, keeping them nearby to add back if desired later. Use an immersion blender to blend the soup until completely smooth and creamy.
- Add gnocchi and cream: Return the soup to a gentle simmer. Stir in the potato gnocchi and heavy cream, adjusting the cream quantity between half a cup to one cup depending on your desired richness.
- Cook gnocchi: Simmer the soup for 10 minutes, stirring occasionally to prevent the gnocchi from sticking to the bottom of the pot. The gnocchi should become tender and plump.
- Finish the soup: Remove the soup from heat, then stir in cane sugar, balsamic vinegar, grated pecorino cheese, and freshly ground black pepper to taste, balancing acidity and richness.
- Serve: Ladle the soup into bowls and garnish with extra grated pecorino, fresh herbs if desired, or a drizzle of heavy cream for added indulgence.
Notes
- You can substitute avocado oil with olive oil or any mild cooking oil of your choice.
- Adjust the amount of heavy cream based on your preference for creaminess and richness.
- For a spicy kick, add a pinch of red pepper flakes when sautéing the garlic.
- Vegetable broth can be substituted with chicken broth if not keeping the recipe vegetarian.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Gnocchi can be substituted with small pasta such as mini shells or tortellini if preferred.
