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Creamy tomato gnocchi soup in a white bowl garnished with fresh herbs and parmesan.

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5 from 1 review

Tomato Gnocchi Soup

Recipe by Veronika Sykorova

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!

  • Total Time40 minutes
  • Yield3-4 1x
  • DietVegetarian

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

  1. Heat avocado oil in a large pot over medium-high heat.
  2. Add chopped yellow onion and sea salt and cook for 5-6 minutes until glossy and slightly golden.
  3. Add minced garlic and cook for another 30 seconds until just fragrant.
  4. Add sliced carrots, celery, tomato paste, and Italian seasoning. Stir to mix and cook for a minute.
  5. Add canned tomatoes including the juices and break the tomatoes up using a spatula. 
  6. Add vegetable broth and stir in 2 bay leaves and bring the soup to a simmer. Cook for 15 minutes partially covered.
  7. Take the bay leaves out but keep them to put back later.
  8. Blend the soup using an immersion blender until completely smooth.
  9. Bring the soup back to a simmer and add gnocchi and heavy cream.
  10. Simmer for 10 minutes stirring occasionally to make sure the gnocchi aren’t sticking to the bottom.
  11. Take the soup off the heat and stir in cane sugar, balsamic vinegar, grated pecorino, and black pepper.
  12. 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.

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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