Creamy Tomato Gnocchi Soup
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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 it’s 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 are 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 (recipe coming soon!) – 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 the ready 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 – and 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 anyways 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!
Creamy Tomato Gnocchi Soup
- 28 oz crushed tomatoes canned
- 10 fresh cherry tomatoes
- 1 shallot finely chopped
- 2 tablespoons garlic minced
- 1 tablespoon butter
- ¼ cup white wine
- 1 teaspoon red pepper flakes
- 3 cups chicken broth
- 1 cup heavy cream
- 1 package gnocchi
- ¼ cup fresh basil + more for topping
- 2 tablespoons goat cheese + more for topping
- ½ teaspoon salt & pepper to taste
- In a large soup pot over high heat, melt the butter then combine the crushed tomatoes, cherry tomatoes, shallot and garlic. Season with red pepper flakes, salt and pepper, to taste. Saute until some of the moisture has been released – about 15 minutes, stirring to prevent any sticking.
- Deglaze the pot with the wine and scrape up any browned bits on the bottom of the pot. Add the chicken broth. Cover and bring the pot to a simmer for about 30 minutes, stirring occasionally.
- Use an immersion blender to blend the soup until smooth (or your desired level of chunkiness). Alternatively, transfer the soup to a blender and blend until smooth – do not overfill the blender, work in batches if using this method. Return the soup to the pot. If you prefer a chunkier soup, skip blending.
- Add the gnocchi and cook for 5-8 minutes (or according to the instructions on the package). Stir in the grated Parmesan, heavy cream, basil and goat cheese. Continue to stir until the goat cheese is melted. Season with salt and pepper, to taste. Enjoy!