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Tomato Gnocchi Soup Recipe

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5 from 145 reviews

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.

Ingredients

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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

  1. 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.
  2. Add garlic: Stir in the minced garlic and cook for an additional 30 seconds until the garlic is fragrant but not browned.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://cookedbyclara.com/tomato-gnocchi-soup-recipe/