Description
This creamy Tomato Gnocchi Soup is hearty and comforting. Perfect for cold weather—try it today!
Ingredients
Scale
- 1 tbsp avocado oil
- ½ cup finely chopped yellow 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
- 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
- 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. Cook for 5–6 minutes until glossy and slightly golden. Then add minced garlic, cooking for another 30 seconds until fragrant.
- Add sliced carrots, celery, tomato paste, and Italian seasoning. Stir well and cook for about one minute.
- Add canned tomatoes along with their juices. Break up the tomatoes with a spatula. Next, pour in vegetable broth and stir in bay leaves. Bring to a simmer and cook partially covered for 15 minutes.
- Remove bay leaves but set them aside. Use an immersion blender to blend the soup until completely smooth.
- Return the soup to a simmer. Add gnocchi and heavy cream; let it simmer for 10 minutes while stirring occasionally to prevent sticking.
- Remove from heat and stir in cane sugar, balsamic vinegar, grated pecorino, and freshly ground black pepper.
- Serve your Tomato Gnocchi Soup hot with extra grated pecorino cheese or fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg
Keywords: Substitute heavy cream with coconut milk for a dairy-free version. Add spinach or zucchini during cooking for extra nutrition.