Creamy Tomato Gnocchi Soup

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 28-ounce can crushed tomatoes
• 2 cups vegetable broth
• 1 cup heavy cream
• 8 ounces gnocchi
• 1 teaspoon sugar
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion and cook until softened, about 5 minutes.
3. 3 Stir in garlic and cook for another minute.
4. 4 Add crushed tomatoes, vegetable broth, heavy cream, and dried basil. Season with salt and pepper.
5. 5 Bring to a gentle simmer and cook for 10 minutes.
6. 6 Stir in sugar to balance the acidity.
7. 7 Add gnocchi and cook until they float to the surface, about 3-4 minutes.
8. 8 Serve hot, garnished with fresh basil leaves.

Equipment

• Large pot
• Wooden spoon

Variations

• Add a splash of red wine for depth of flavor.
• Include spinach or kale for extra greens.

Substitutions

• Use chicken broth instead of vegetable broth for a different flavor.
• Substitute half-and-half for heavy cream for a lighter option.

Pairings

• Grilled cheese sandwiches
• Crusty bread

Nutrition

Tips

• For extra flavor, sauté the gnocchi in a bit of olive oil before adding them to the soup.
• Use store-bought gnocchi to save time.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.

Serving Suggestions

• Pair with a side of garlic bread or a fresh green salad for a complete meal.

FAQ