Creamy Tomato Basil Gnocchi Soup Recipes
CREAMY TOMATO GNOCCHI SOUP
This creamy tomato gnocchi soup is easy, comforting, and comes together fast. The pillowy gnocchi make this the best tomato soup ever.
Provided by Natasha Bull
Categories Soup
Time 35m
Number Of Ingredients 12
Steps:
- Melt the oil & butter in a large pot over medium-high heat. Sauté the onion for about 5-7 minutes, or until it's lightly browned.
- Stir in the garlic until fragrant (about 30 seconds).
- Add the crushed tomatoes, broth, water, cream, Italian seasoning, and gnocchi. Increase the heat to high and bring the soup to a gentle boil. Reduce the heat and simmer, uncovered, for 15-20 minutes, stirring it occasionally. The broth will continue to thicken up the longer it cooks from the starch that the gnocchi releases.
- Season with salt & pepper as needed and add the fresh basil just before serving. Enjoy!
Nutrition Facts : Carbohydrate 40 g, Protein 7 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 59 mg, Sodium 1039 mg, Fiber 4 g, Sugar 6 g, Calories 354 kcal, ServingSize 1 serving
CREAMY TOMATO BASIL GNOCCHI SOUP
Tender potato pasta dumplings swim in a creamy but dairy-free tomato base with fresh basil in this decadent and delicious vegan tomato gnocchi soup.
Provided by Alissa Saenz
Categories Soups
Time 40m
Number Of Ingredients 10
Steps:
- Coat the bottom of a large pot with oil and place it over medium heat. When the oil is hot, add the onion and sauté until soft and translucent. Add the garlic and sauté about 1 minute more, until very fragrant.
- Add the tomatoes, broth and red pepper flakes. Raise the heat and bring the mixture to a boil. Lower the heat and allow it to simmer for about 20 minutes, stirring occasionally, until the liquid reduces a bit.
- Either use an immersion blender to blend the soup, or blend it in batches using a food processor or blender, and then return it to the pot. Stir in the coconut milk and raise the heat to bring the soup back up to a simmer. Stir in the gnocchi and simmer for about 4 minutes more, until the gnocchi are tender.
- Remove the soup from the heat. If you'd like, you can thin it with a bit of additional broth or coconut milk at this point. Stir in the basil and season the soup with salt and pepper to taste.
- Ladle into bowls and optionally top with a drizzle of coconut milk and a sprinkling of fresh basil. Serve.
Nutrition Facts : Calories 435 kcal, Carbohydrate 57.4 g, Protein 10.3 g, Fat 19.3 g, SaturatedFat 14.3 g, Sodium 1212 mg, Fiber 8 g, Sugar 8.3 g, ServingSize 1 serving
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TOMATO BASIL GNOCCHI SOUP RECIPE - YUP, IT'S VEGAN
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5/5 (2)Total Time 30 minsCategory Dinner, SoupCalories 398 per serving
- Warm the olive oil in a stock pot over medium heat. Add the onion with a pinch of salt, and cook it for about 3-5 minutes, stirring occasionally, until soft. Add the garlic, red pepper flakes, and ground black pepper, and cook for about 60 seconds more, until fragrant. Immediately add the wine and stir.
- After the wine starts to bubble, stir in the tomatoes and vegetable broth. Bring the whole thing to a boil, then reduce it to a simmer and cook uncovered for about 10 minutes. Remove from the heat, stir in the fresh basil, and use an immersion blender to blend the whole thing until smooth (or leave a few chunks here and there, if you like).
- Return the pot to medium heat, and when simmering, add the gnocchi directly to the pan and stir them in. Cook for about 4-5 minutes or until the gnocchi are tender and float, or are done to your liking. Serve warm.
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