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Tomato Gnocchi Soup

A creamy and aromatic soup made with juicy tomatoes, tender gnocchi, and colorful veggies, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tbsp avocado oil Adds a delicious depth to every spoonful.
  • ½ cup finely chopped yellow onion Provides a classic base flavor.
  • ½ tsp fine sea salt Enhances natural flavors.
  • 3-4 cloves garlic, minced Infuses the soup with aroma.
  • ½ cup sliced carrots Adds sweetness and color.
  • ½ cup sliced celery Contributes texture and taste.
  • 2 tbsp tomato paste Intensifies tomato flavor.
  • 2 tsp Italian seasoning Essential for authentic taste.
  • 2 cans whole Roma tomatoes (28 oz each) Serves as flavorful foundation.
  • 4 cups vegetable broth Provides savory depth.
Main Ingredients
  • 16 oz gnocchi The star ingredient adding chewiness.
  • ½-1 cup heavy cream Makes soup luxuriously creamy.
  • 1 tsp cane sugar Balances acidity of tomatoes.
  • 1 tsp balsamic vinegar Adds tangy sweetness.
  • ¼ cup grated pecorino (plus more for serving) Enhances overall taste.
  • to taste freshly ground black pepper Elevates flavors.

Method
 

Preparation
  1. Heat the avocado oil in a large pot over medium-high heat.
  2. Add chopped yellow onion and sea salt. Cook for 5-6 minutes, stirring occasionally, until the onion is glossy and slightly golden.
  3. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
  4. Add sliced carrots, celery, tomato paste, and Italian seasoning. Stir to combine and let cook for a minute.
  5. Pour in canned tomatoes with their juices, breaking them up with a spatula.
  6. Add vegetable broth and stir in 2 bay leaves. Bring to a simmer, partially cover, and cook for 15 minutes.
  7. Remove bay leaves once cooked.
  8. Blend the soup until smooth for a velvety texture.
Final Cooking
  1. Return the soup to a simmer and add gnocchi and heavy cream. Simmer for another 10 minutes, stirring occasionally.
Serving
  1. Off heat, stir in cane sugar, balsamic vinegar, grated pecorino, and a dash of black pepper.
  2. Serve warm, topped with more grated pecorino.

Notes

Consider adding sautéed spinach or kale for extra nutrition. Experiment with different cheese varieties or spices, and add crushed red pepper flakes for heat.