Tomato Gnocchi Soup
A cozy bowl of Tomato Gnocchi Soup, blending rich tomato flavors with tender gnocchi for a comforting meal that warms the heart.
Ingredients
Base Ingredients
- 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
Flavorings
- 2 tbsp tomato paste
- 2 tsp Italian seasoning
- 2 cans whole Roma tomatoes (28 oz each)
- 4 cups vegetable broth
Main Ingredients
- 16 oz gnocchi
- ½-1 cup heavy cream Adjust based on desired creaminess
- 1 tsp cane sugar Balances acidity
- 1 tsp balsamic vinegar For depth of flavor
- ¼ cup grated pecorino Plus more for serving
Seasoning
- Freshly ground black pepper to taste
Instructions
Preparation
- Heat 1 tablespoon of avocado oil in a large pot over medium-high heat. Add finely chopped yellow onion and sea salt. Cook for about 5-6 minutes until glossy and slightly golden.
- Add minced garlic to the pot and stir for about 30 seconds until fragrant.
- Incorporate sliced carrots and celery, stir in tomato paste and Italian seasoning. Cook for about 1 minute.
Cooking
- Add the whole Roma tomatoes, breaking them up in the pot. Pour in vegetable broth and add bay leaves.
- Bring to a gentle simmer and cook for around 15 minutes.
- Remove bay leaves and blend the soup until smooth.
- Return the blended soup to a gentle simmer, add gnocchi and cream. Cook for about 10 minutes, stirring occasionally.
- Stir in cane sugar and balsamic vinegar, mix in grated pecorino and season with black pepper.
Serving
- Ladle soup into bowls and top with additional pecorino cheese and fresh herbs if desired. Serve with crusty bread.
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Notes
To store, allow soup to cool before packaging. Refrigerate for 3-4 days or freeze for up to 3 months. Note that gnocchi may absorb liquid when stored; add broth or cream upon reheating if necessary.