Easy Creamy Tomato Gnocchi Soup

What’s Up, Hungry People

There was a chill in the air this morning… which could only mean one thing: SOUP SEASON IS HERE!!

Forget pumpkin spice. Apple cinnamon already had its moment. I want soup-scented candles, and I want them NOW!

When the first hint of fall strikes, I start slinging soup like it’s my job (because I guess it sort of is when you’re a food blogger). My husband specifically requested tomato soup earlier this week when it was still nearly 90°F out. Lucky for him, the weather has taken a turn in his favor.

With plenty of ripe tomatoes to work with, this end-of-summer soup was exactly what we needed. I even paired it with a grilled cheese charcuterie spread because when my husband requests a meal, it’s basically assumed I’m going to be super extra about it.

I actually didn’t used to like tomato soup—though as an adult, I realized I didn’t like canned tomato soup. Especially the kinds like Campbell’s that are super acidic and lack a rounded-out flavor. Turns out, tomato soup is quite delicious when it’s made from fresh tomatoes and packed with potato gnocchi.

You can skip adding gnocchi to your soup or add a different kind of noodle if you so wish. I find that gnocchi adds much-needed texture to tomato soup.

If you don’t have fresh, homegrown tomatoes on hand, you can certainly make a tomato soup just as delicious using only canned ingredients. Tomatoes are one of the few vegetables/fruits that can be canned and stay delicious. While fresh tomatoes may have a unique fresh-off-the-vine taste that canned tomatoes don’t have, canned tomatoes are usually best for soups because the acidity usually mellows out during the canning process. I find that a mixture of fresh and canned tomatoes is the way to go so that you get the best of both worlds.

I don’t know about you, but I’m hyped for 2020 Soup Season. With everyone staying at home more, there’s going to be high demand for cozy soup recipes all winter. Personally, I can’t wait!

Here’s What You Need

• Crushed tomatoes: Forms the rich, flavorful base of the soup.
• Cherry tomatoes: Adds a touch of sweetness and freshness.
• Shallot: Provides a mild, sweet onion flavor.
• Garlic: Infuses the soup with a robust, savory aroma.
• Butter: Adds richness and helps sauté the aromatics.
• White wine: Deglazes the pot, adding depth of flavor.
• Red pepper flakes: Gives a slight kick of heat.
• Chicken broth: Adds a savory, hearty depth.
• Heavy cream: Makes the soup creamy and luxurious.
• Gnocchi: Adds heartiness and texture.
• Fresh basil: Provides a burst of fresh, herbal flavor.
• Goat cheese: Adds creaminess and tang.
• Salt: Enhances all the other flavors.
• Pepper: Adds a touch of heat and depth.
• Grated Parmesan cheese: Adds a savory, cheesy finish.

Let’s Cook

In a large soup pot over high heat, melt the butter. Add the crushed tomatoes, cherry tomatoes, shallot, and garlic. Season with red pepper flakes, salt, and pepper to taste. Sauté for about 15 minutes, stirring to prevent any sticking. This will release some of the moisture and let the flavors mingle.

Deglaze and Simmer

Next, deglaze the pot with the white wine, scraping up any browned bits on the bottom. These bits are pure flavor! Pour in the chicken broth, cover the pot, and bring it to a simmer. Let it cook for about 30 minutes, stirring occasionally.

Blend the Soup

Time to blend! Use an immersion blender to blend the soup until smooth, or to your desired level of chunkiness. If you don’t have an immersion blender, carefully transfer the soup to a blender and blend in batches. Just be sure not to overfill the blender to avoid any messy explosions. Return the soup to the pot. If you like a chunkier soup, feel free to skip blending altogether.

Add the Gnocchi and Finish

Add the gnocchi and cook according to the package instructions, usually about 5-8 minutes. Stir in the grated Parmesan, heavy cream, fresh basil, and goat cheese. Keep stirring until the goat cheese is fully melted and incorporated. Give it a taste and adjust the salt and pepper if needed.

Extra Tips and Tricks

• Blender Safety: When blending hot liquids, always work in batches and never fill the blender more than halfway to avoid burns and splatters.
• Gnocchi Cook Time: Keep an eye on the gnocchi as it cooks. Overcooked gnocchi can become mushy, so follow the package instructions closely.
• Wine Substitute: If you prefer not to cook with wine, you can substitute with an equal amount of chicken broth or a splash of apple cider vinegar for acidity.
• Make it Vegetarian: Swap the chicken broth with vegetable broth to make this soup vegetarian-friendly.
• Storage: This soup stores well in the fridge for up to three days. Reheat gently on the stove to avoid breaking the cream.

When it comes to cozying up with a bowl of soup, there’s nothing quite like this creamy tomato gnocchi soup to hit the spot. Perfect for those chilly days when you want something warm and comforting, this soup combines the richness of cream with the freshness of tomatoes and the heartiness of gnocchi. Plus, it’s super versatile—feel free to tweak it to your liking. Pair it with a grilled cheese sandwich or enjoy it on its own. Either way, it’s sure to become a new favorite in your household.

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