Roasted Red Pepper Tomato Gnocchi Soup Recipes

ROASTED RED PEPPER TOMATO GNOCCHI SOUP

Steps:

• Place a medium stock pot filled with water to boil. Once boiling, cook the gnocchi according to package directions, then drain and set aside until ready in Step 6.
• In the meantime, place the Spice/Herb Ingredients in a small bowl (do not include the herbs listed in the Other Ingredients), mix well, set aside.
• In a large ceramic/enamel lined Dutch oven or similarly large stockpot, add the chopped onions, sauté over medium-high heat until the onions start to soften, approx. 5 minutes. Add a splash of water (or broth) if needed, if the onions start to stick/burn.
• Add the minced garlic and flour and stir constantly for several minutes. Then add all the remaining Base Ingredients and the Spice/Herb Mix. Stir constantly to incorporate and simmer for a few minutes to thicken. Cook for 3 minutes.
• After 3 minutes, remove the sauce from the stove to allow to cool for several minutes. Place the mixture into a high-speed blender and blend on high until smooth and emulsified.
• Return the mixture to the pot, then add the Other Ingredients, except for the gnocchi, navy beans and spinach. Stir until well to incorporate. Cook for 8 to 10 minutes to allow the flavors to marry, then add the cooked gnocchi, navy beans and spinach. Simmer for a few minutes to allow the flavors to develop.
• Serve topped with a sprinkle of Vegan Parmesan Cheese.

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
• Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
• Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
• Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
• Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
• Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

ROASTED RED PEPPERS SOUP

Steps:

• In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).

ROASTED RED PEPPER & TOMATO SOUP WITH SPINACH GNOCCHI

Steps:

• In a large heavy bottom pot, combine the Olive Oil, onion and garlic.
• Saute over medium heat until onions are soft but not brown.
• Cut the roasted red peppers into large chunks and add to the pot.
• Stir in the sun dried tomatoes, San Marzano Tomatoes, chicken broth, salt, white pepper and sugar.
• Bring to a boil, reduce to a simmer, cover and simmer about 15 minutes.
• Remove from heat.
• Use a stick blender to blend the soup into a puree. If you don't have a stick blender, you can use a regular blender: Cool the soup slightly. Add small amounts of the soup at a time to the blender but do not fill the blender more than halfway. Hot soup produces steam when blended and the pressure can blow the top off your blender if you are not careful. Once that batch is blended, place the pureed soup in another pot and repeat until all soup is blended smooth.
• Stir in the basil, spinach and heavy cream. Set aside.
• To make the gnocchi: Bring a large pot of water to a boil.
• In a food processor, combine the mashed potatoes, spinach and roasted garlic.
• Pulse several times until well combined.
• Remove from processor and place in a medium bowl.
• Add the eggs, flour and salt.
• Mix just until the dough comes together.
• Turn dough onto heavily floured surface.
• Knead about 20 times. The dough will be sticky so make sure you use plenty of flour on your work surface.
• Divide dough into 6 portions.
• Working with one portion at a time, roll into a rope about the thickness of your index finger.
• Cut into 1 inch segments.
• Place on a floured cookie sheet. Set aside.
• Repeat until all 6 portions have been rolled and cut into segments.
• Add about 20 pieces of gnocchi at a time to the boiling water.
• Cook 2 minutes.
• Remove from the water with a slotted spoon and place in the soup.
• Repeat until all gnocchi has been cooked and is in the soup.
• Stir 1 cup of the gnocchi water into the soup.

GNOCCHI WITH ROASTED RED PEPPER SAUCE

Steps:

• Heat the oven to 180C/ 160C fan/ gas 4. Cook a 500g pack gnocchi following pack instructions, then drain and tip into a casserole dish. Pour over ½ batch roasted red pepper sauce (see 'Goes well with...' below), then tear 125g ball mozzarella over the top and sprinkle over 2 handfuls breadcrumbs. Bake for 20 mins until golden and heated through.

ROASTED RED PEPPER & TOMATO SOUP WITH RICOTTA

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season. Nestle in the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised. Squeeze the garlic cloves out of their skins into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin then blend everything in a bullet blender or using a stick blender, adding enough water to loosen to your preferred consistency (we used around 150ml).
• Reheat the soup if necessary, taste for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds and a drizzle of oil. Serve with bread for dunking.