Description
This Tomato Gnocchi Soup is extra creamy, hearty, and comforting. It's the perfect soup for cold weather, great for meal prep, and freezer-friendly! Gnocchi make this soup more filling so it can be served for dinner on its own. You can keep it dairy-free or add heavy cream to make it creamier!
Ingredients
Units
Scale
- 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 avocado oil in a large pot over medium-high heat.
- Add chopped yellow onion and sea salt and cook for 5-6 minutes until glossy and slightly golden.
- Add minced garlic and cook for another 30 seconds until just fragrant.
- Add sliced carrots, celery, tomato paste, and Italian seasoning. Stir to mix and cook for a minute.
- Add canned tomatoes including the juices and break the tomatoes up using a spatula.
- Add vegetable broth and stir in 2 bay leaves and bring the soup to a simmer. Cook for 15 minutes partially covered.
- Take the bay leaves out but keep them to put back later.
- Blend the soup using an immersion blender until completely smooth.
- Bring the soup back to a simmer and add gnocchi and heavy cream.
- Simmer for 10 minutes stirring occasionally to make sure the gnocchi aren’t sticking to the bottom.
- Take the soup off the heat and stir in cane sugar, balsamic vinegar, grated pecorino, and black pepper.
- Serve with more grated pecorino, fresh herbs, or more heavy cream.
Equipment
Notes
Storing: Store any leftover soup in an airtight container in the fridge for up to 3-4 days. Wait for the soup to completely cool before closing it with a lid.
Reheating: You can defrost the soup in the fridge overnight first or reheat it from frozen. Reheat in a pot on the stove with a splash of water until warmed through.