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
