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To make this creamy tomato gnocchi soup, you need a few key ingredients. Here’s what you'll need: - 1 tablespoon extra virgin olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional, for heat) - 1 (16 oz) package gnocchi - 1 cup heavy cream (or coconut cream for a vegan option) - 1 cup fresh spinach, roughly chopped - Salt and freshly cracked black pepper, to taste - Fresh basil leaves, for garnishing These ingredients create a rich, hearty soup that is perfect for any day. You can enhance the flavor with some optional ingredients. Consider adding: - A splash of lemon juice for brightness - Grated Parmesan cheese for extra creaminess - Chopped carrots or celery for extra veggies - A bay leaf while simmering for depth These add-ons can give your soup a personal touch and make it even more delightful. If you have dietary restrictions, there are easy swaps. Here are some options: - Use coconut cream instead of heavy cream for a dairy-free soup. - Swap vegetable broth for chicken broth if you prefer. - Choose gluten-free gnocchi if gluten is a concern. These substitutions make the soup accessible for everyone, without losing its delicious flavor. Enjoy making this dish your own! Start by heating 1 tablespoon of extra virgin olive oil in a large pot over medium heat. Once the oil shimmers, add a finely diced medium onion. Sauté it for about 5 minutes. You want it to soften and turn translucent. Now, add 2 cloves of minced garlic and cook for 1 more minute. Stir it often so the garlic stays fragrant but does not brown. Next, carefully pour in 1 can of crushed tomatoes and 4 cups of vegetable broth. Stir in 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and optional red pepper flakes if you want some heat. Increase the heat until the mix gently simmers. Once your soup is simmering, it's time to add the star of this dish: the gnocchi. Toss in 1 (16 oz) package of gnocchi. Cook according to the package instructions, which usually takes about 2-3 minutes. You will know they are ready when they float to the top. This means they are perfectly cooked and ready for the next step. After the gnocchi are done, lower the heat and gently stir in 1 cup of heavy cream. For a vegan twist, use coconut cream instead. This will give your soup a rich, creamy texture. Now, fold in 1 cup of roughly chopped fresh spinach. Let it wilt for about 2 minutes in the warm soup. Finally, taste and adjust the seasoning with salt and freshly cracked black pepper. Ladle the soup into bowls and add fresh basil leaves on top for a burst of flavor and color. Enjoy! To get that rich, creamy feel, start by adding the heavy cream slowly. This helps blend it well with the soup. If you want a lighter version, use coconut cream instead. Stir gently to avoid curdling. You can also mix in a bit of cheese for added creaminess. Cream cheese or mascarpone works great for this. You can easily change the spice level to fit your taste. If you like heat, add more red pepper flakes. For milder soup, skip the flakes or use a small amount. Always taste before serving. This lets you adjust the seasoning to your liking. Sautéing your onions and garlic is key for great flavor. Use medium heat and keep an eye on them. Cook until the onion is translucent, about five minutes. Stir often to prevent burning. Garlic cooks fast, so add it last and stir for just a minute. This keeps it fragrant and not bitter. {{image_4}} You can make this soup vegan by using coconut cream instead of heavy cream. Coconut cream gives a rich and creamy texture. It adds a hint of sweetness that blends well with the tomatoes. To use it, simply replace the heavy cream with an equal amount of coconut cream during the cooking stage. This change keeps the soup delicious and dairy-free. If you want to add protein, try cooked chicken or sausage. These options add heartiness and flavor. For a plant-based choice, consider adding chickpeas or lentils. Both options boost protein and fiber. You can stir them in when you add the gnocchi. They cook quickly and fit well into the soup's texture. You can enhance this soup with seasonal vegetables. For example, add zucchini, carrots, or bell peppers. Chop them into small pieces and sauté them with the onion. This step helps them soften and blend into the soup. You can also add kale or swiss chard along with the spinach for extra nutrients. These veggies not only boost nutrition but also add color and flavor to your creamy tomato gnocchi soup. To keep your creamy tomato gnocchi soup fresh, store it in an airtight container. Let the soup cool down to room temperature before sealing it. This helps prevent condensation, which can make the soup watery. You can keep it in the fridge for up to three days. Make sure to label the container with the date you made the soup. When you're ready to enjoy your leftover soup, reheat it gently. Pour the soup into a pot and set it over low heat. Stir often to avoid sticking. Heat until it's warm but not boiling. This helps keep the cream smooth. If the soup seems too thick, add a splash of vegetable broth or water. To freeze your creamy tomato gnocchi soup, first, let it cool completely. Use freezer-safe bags or containers. If using bags, lay them flat in the freezer for easy stacking. When freezing, leave some space because soup expands. You can freeze it for up to three months. When you want to eat it, thaw it overnight in the fridge. Reheat it as described above for the best taste. Yes, you can use frozen gnocchi. Just add them directly to the soup. Cook them according to the package directions. They will soften nicely in the hot soup. This makes the recipe even easier. You still enjoy that fluffy texture. To make this soup gluten-free, choose gluten-free gnocchi. Many brands offer this option. You can also make your own gnocchi using gluten-free flour. Just follow the same steps in the recipe. The rest of the ingredients are already gluten-free, so it’s simple to adjust. This soup pairs well with many sides. A slice of crusty bread is perfect for dipping. You can also serve a fresh green salad. A nice sprinkle of cheese on top adds flavor. Try these options for a complete meal. You now have all you need to make creamy tomato gnocchi soup. We covered essential and optional ingredients that can boost flavor. I shared easy step-by-step instructions for cooking and finishing the dish. With tips on texture and spice, you can customize it to your taste. Plus, I offered variations and storage tips for leftovers. This soup is versatile and perfect for any occasion. Enjoy crafting your own version of this delightful dish!

Creamy Tomato Gnocchi Soup One Pot

Warm up with this creamy tomato gnocchi soup that’s both comforting and delicious. In just 30 minutes, create a rich and flavorful dish using simple ingredients like crushed tomatoes, fresh spinach, and fluffy gnocchi. Perfect for cozy nights, this soup pairs beautifully with crusty bread. Don’t miss out on this delightful recipe—click through to explore the full instructions and bring this tasty comfort food to your table!
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Ingredients
  

1 tablespoon extra virgin olive oil

1 medium onion, finely diced

2 cloves garlic, minced

1 can (28 oz) crushed tomatoes

4 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional, for heat)

1 (16 oz) package gnocchi

1 cup heavy cream (or for a vegan option, coconut cream)

1 cup fresh spinach, roughly chopped

Salt and freshly cracked black pepper, to taste

Fresh basil leaves, for garnishing

Instructions
 

In a large pot, heat the olive oil over medium heat until shimmering. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent and tender.

    Stir in the minced garlic and continue to cook for an additional minute, stirring frequently until the garlic is fragrant but not browned.

      Carefully pour in the crushed tomatoes and vegetable broth. Incorporate the dried basil, oregano, and red pepper flakes (if desired). Raise the heat to bring the mixture to a gentle simmer.

        Add the gnocchi to the simmering soup and cook according to the package instructions, usually around 2-3 minutes, or until the gnocchi begin to float to the surface, indicating they are done.

          Once the gnocchi are cooked, reduce the heat to low. Gently stir in the heavy cream (or coconut cream) until combined, creating a rich and creamy texture throughout the soup.

            Fold in the chopped spinach, allowing it to wilt in the heat of the soup for about 2 minutes.

              Taste the soup and season it with salt and freshly cracked black pepper, adjusting the flavors to your preference.

                Ladle the soup into bowls and garnish each serving with fresh basil leaves for a burst of flavor and color.

                  - Presentation Tips: Serve the soup warm in rustic bowls, accompanied by a slice of crusty bread for dipping. Garnish with a drizzle of olive oil or a sprinkle of extra fresh basil for an attractive finish.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4