This Tomato Gnocchi Soup is the ultimate comfort food, combining creamy textures with hearty flavors in every spoonful. It’s rich, filling, and perfect for cold weather, making it an ideal option for dinner or meal prep. With a choice to keep it dairy-free or add heavy cream, you can adjust the creaminess to your preference. Whether you’re making it for a cozy night in or prepping for the week ahead, this soup is sure to become a favorite.
Why You’ll Love This Recipe
This Tomato Gnocchi Soup is everything you want in a cozy, filling dish. The gnocchi adds heartiness, making it more substantial than most soups, while the creamy base (whether with or without dairy) offers a rich, smooth texture. It’s perfect for a quick weeknight dinner or to prepare in advance for busy days. The combination of roasted vegetables, tomatoes, and seasonings gives it a savory depth, and the gnocchi absorbs all the flavorful broth, making each bite even more delicious. Plus, it’s freezer-friendly, making it perfect for meal prep.
Ingredients
1 tbsp avocado oil (or other cooking oil)
½ cup finely chopped yellow onion (1 small onion)
½ tsp fine sea salt
3-4 cloves garlic, minced
½ cup sliced carrots
½ 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
½-1 cup heavy cream
1 tsp cane sugar
1 tsp balsamic vinegar
¼ cup grated pecorino (plus more for serving)
Freshly ground black pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Heat avocado oil in a large pot over medium-high heat.
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Add chopped onion and sea salt, cooking for 5-6 minutes until glossy and slightly golden.
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Add minced garlic and cook for another 30 seconds, or until fragrant.
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Stir in sliced carrots, celery, tomato paste, and Italian seasoning, cooking for another minute.
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Add the canned tomatoes (including the juices) and break them up with a spatula.
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Pour in the vegetable broth and stir in the bay leaves. Bring the soup to a simmer and cook for 15 minutes, partially covered.
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Remove the bay leaves but keep them aside to use later.
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Blend the soup using an immersion blender until completely smooth.
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Bring the soup back to a simmer and add gnocchi and heavy cream (if desired).
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Let the soup simmer for an additional 10 minutes, stirring occasionally to ensure the gnocchi don’t stick to the bottom.
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Take the soup off the heat and stir in cane sugar, balsamic vinegar, grated pecorino, and black pepper.
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Serve with additional grated pecorino, fresh herbs, or more cream as desired.
Servings and Timing
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Yield: 3-4 servings
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Prep Time: 10 minutes
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Cook Time: 30 minutes
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Total Time: 40 minutes
Variations
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Dairy-Free Version: Skip the heavy cream and use coconut cream or a plant-based cream for a dairy-free option.
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Add Protein: Stir in some cooked chicken, sausage, or white beans for extra protein.
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Herb Variations: Add fresh basil or thyme for a different herbal flavor.
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Spicy Version: Add red pepper flakes or a diced chili for a little heat.
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Vegetable Add-ins: Include spinach, kale, or zucchini for more vegetables.
Storage/Reheating
This Tomato Gnocchi Soup can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well, so you can make a large batch and store it in individual portions for later. When reheating, be sure to stir gently to prevent the gnocchi from breaking apart. Reheat in a pot over low heat or in the microwave.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the refrigerator for up to 4 days. It also freezes well for future meals.
Can I use fresh gnocchi instead of frozen?
Yes, fresh gnocchi will work just as well in this recipe. Simply add it to the soup when it’s ready to simmer.
Can I make this soup without gnocchi?
Yes, if you prefer, you can omit the gnocchi and still have a delicious, flavorful soup.
Is there a substitute for pecorino cheese?
If you don’t have pecorino, Parmesan cheese is a great substitute and will provide a similar salty and nutty flavor.
How can I make this soup spicier?
To make the soup spicier, you can add red pepper flakes, cayenne pepper, or fresh chili peppers to the soup.
Can I make this soup with a different broth?
Absolutely! You can use chicken broth instead of vegetable broth for a non-vegetarian version.
Can I make this soup without using an immersion blender?
Yes, you can transfer the soup in batches to a regular blender to blend until smooth, then return it to the pot.
How do I prevent the gnocchi from becoming too mushy?
Make sure to only add the gnocchi during the final simmering phase to avoid overcooking it. Stir occasionally but gently to prevent it from breaking apart.
Can I use frozen vegetables in this soup?
Yes, you can use frozen carrots and celery if you don’t have fresh. Just be sure to adjust the cooking time slightly.
Can I skip the balsamic vinegar and sugar?
Yes, both ingredients are optional, but they add a nice balance to the soup. If you prefer a more straightforward tomato flavor, feel free to omit them.
Conclusion
Tomato Gnocchi Soup is a satisfying and comforting dish that’s perfect for chilly evenings. With its creamy base, hearty gnocchi, and rich tomato flavor, it’s a meal on its own or pairs beautifully with a fresh salad or warm bread. Easy to make, customizable, and perfect for meal prep, this soup is a must-try for anyone looking for a delicious, cozy meal.
Print
Tomato Gnocchi Soup
- Total Time: 40 minutes
- Yield: 3-4 servings
- Diet: Vegetarian
Description
This Tomato Gnocchi Soup is a creamy, hearty, and comforting bowl of goodness! Packed with fresh vegetables, hearty gnocchi, and rich flavors, this soup is perfect for chilly nights. Whether you keep it dairy-free or add cream, it’s easy to customize. It’s also great for meal prep or freezing, making it a must-try for busy weeknights!
Ingredients
1 tbsp avocado oil (or other cooking oil)
½ cup finely chopped yellow onion (1 small onion)
½ tsp fine sea salt
3–4 cloves garlic, minced
½ cup sliced carrots
½ cup sliced celery
2 tbsp tomato paste
2 tsp Italian seasoning
2 cans whole Roma tomatoes (28 oz each)
4 cups vegetable broth
2 bay leaves
16 oz gnocchi
½–1 cup heavy cream (optional for creamier soup)
1 tsp cane sugar
1 tsp balsamic vinegar
¼ cup grated pecorino (plus more for serving)
Freshly ground black pepper, to taste
Instructions
Cook the Vegetables:
Heat avocado oil in a large pot over medium-high heat. Add chopped yellow onion and sea salt. Cook for 5-6 minutes until the onions are glossy and slightly golden. Add minced garlic and cook for another 30 seconds.
Add the Veggies and Tomato Paste:
Add sliced carrots, celery, tomato paste, and Italian seasoning. Stir and cook for 1 minute to combine.
Add Tomatoes and Broth:
Add the canned Roma tomatoes (with juices), breaking them up with a spatula. Stir in vegetable broth and add bay leaves. Bring the soup to a simmer and cook for 15 minutes, partially covered.
Blend the Soup:
Remove the bay leaves and discard them. Use an immersion blender to blend the soup until smooth.
Add Gnocchi and Cream:
Return the soup to a simmer and add gnocchi. Stir in heavy cream and simmer for 10 minutes, stirring occasionally to prevent the gnocchi from sticking to the bottom.
Finish the Soup:
Remove the soup from heat and stir in cane sugar, balsamic vinegar, grated pecorino, and freshly ground black pepper.
Serve:
Serve the soup topped with extra pecorino, fresh herbs, or additional heavy cream for extra richness.
Notes
For a dairy-free version, skip the heavy cream and cheese, and use a plant-based alternative for cream.
You can freeze the soup before adding the gnocchi or heavy cream for longer shelf life.
For extra flavor, add fresh basil or parsley when serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
