Description
Creamy tomato gnocchi soup is everything I crave when the air turns cool and the days stretch darker a bowl of comfort that feels like a hug from the inside out. It’s rich, velvety, and layered with flavor: the deep sweetness of crushed tomatoes, the luscious swirl of cream, and the pillowy softness of gnocchi that soaks up every drop.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 cup heavy/whipping cream
- 1/2 tablespoon white sugar
- 1/2 teaspoon Italian seasoning
- 1 pound uncooked potato gnocchi
- Salt & pepper, to taste
- 1 generous handful fresh basil, torn
Instructions
- Melt the butter and oil in a large pot over medium-high heat.
- Sauté the onion for 5–7 minutes until soft and golden around the edges.
- Stir in the garlic and cook for 30 seconds, just until fragrant.
- Pour in crushed tomatoes, broth, cream, sugar, and seasoning. Add the gnocchi.
- Bring to a gentle boil, then reduce the heat and simmer uncovered for 15–20 minutes. Stir occasionally.
- As the soup simmers, the gnocchi releases starch, thickening the broth into a luxurious, creamy texture.
- Season generously with salt and pepper to taste.
- Just before serving, add torn fresh basil and stir to wilt.
Notes
Store cooled soup in an airtight container in the fridge for up to 4 days. The gnocchi will continue to soften slightly, but the flavors deepen beautifully. Reheat gently on the stove or in the microwave with a splash of broth or cream to loosen. Try topping with Parmesan or a swirl of pesto before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 7g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg
