Table of Contents

1. What Are The Ingredients Needed For This Creamy Tomato Gnocchi Soup?
2. How To Make Easy Tomato Gnocchi Soup?
3. How do you thicken creamy tomato soup?
4. What can I use instead of heavy cream for tomato soup?
5. Why is tomato soup so healthy?
6. How do I store leftover tomato soup?
7. How to reheat leftover soup?
8. Other Recipes You May Like:
9. Recipe

Every now and then, life calls for comfort food! In my experience, nothing is better than enjoying a soul-warming soup recipe during a slow weekend afternoon or cozy winter day. This creamy tomato gnocchi soup is just what you need to warm things up, literally and figuratively. If you’re tired of your usual canned tomato soup, then you’ll love this combo of tomato soup and gnocchi.

What Are The Ingredients Needed For This Creamy Tomato Gnocchi Soup?

This hearty and creamy soup recipe is easy and takes less than an hour from start to finish:

• olive oil - for frying the onion and garlic, you can also use any mild oil you have on hand
• onion - any onion will work for this recipe, i usually use regular cooking onion
• garlic - if you don’t have fresh garlic, you can use ½-1 teaspoon of garlic powder as a substitute
• vegetable broth - this is the main liquid component of the soup
• diced tomatoes - a large can with the juices
• crushed tomatoes - a large can, this will help thicken the soup and make it saucy
• herbs and spices - I used Italian seasoning, salt, and fresh basil for both garnish and flavor
• gnocchi - for this recipe, I use one package of the store-bought one, but you can use homemade or frozen as well
• heavy cream - this will help to thicken your soup and give it its creamy deliciousness
• shredded parmesan cheese - freshly grated (always) for a nice sprinkle on top!
• croutons (optional) - these add a nice crunch to this soup recipe

How To Make Easy Tomato Gnocchi Soup?

This creamy tomato gnocchi soup is easy, comforting, and can be put together quickly!

step one: In a large pot, heat the olive oil over medium heat, then add the onion and garlic and saute until soft, about 5-6 minutes

step two: Add the vegetable broth, diced tomatoes, crushed tomatoes, Italian seasoning and salt, and bring to a boil, turn down to a simmer and allow to simmer 20 minutes

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step three: Add the gnocchi and the basil and cook an additional 4-5 minutes, or until the gnocchi is cooked

step four: Stir in the heavy cream and parmesan cheese, and serve immediately with croutons and additional sliced basil if desired

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How do you thicken creamy tomato soup?

If you want to thicken this Creamy tomato basil gnocchi soup, you can easily do so. Adding a little bit of flour or cornstarch slurry to the soup and stirring well is a fast and simple way to thicken the soup. Add a little at a time and stir so you don’t accidentally add too much. You can always thicken it more as you need to if you still want to change the consistency. Because of the addition of crushed tomatoes and cream, combined with the starches from cooking the gnocchi in the soup this soup is alraedy naturally very thick so wait until it is finished before you decide to add any thickeners.

What can I use instead of heavy cream for tomato soup?

Heavy cream is such an easy option to use for adding richness to the soup, but you can also use a bit of half and half, some milk and butter, cottage cheese, a dollop of sour cream, or a splash of milk. You can also completely omit and the soup will still be very tasty!

Why is tomato soup so healthy?

The antioxidants and vitamins that are in tomatoes are what makes it healthy. This easy dish is also loaded with dairy and other simple ingredients.

How do I store leftover tomato soup?

You’re very likely to have leftover soup, so storing it the right way is key. Let the soup cool down all the way, and then add the leftovers to an airtight container. Keep the container in the fridge, and consume within 2-3 days. Alternatively, you can also freeze in freeer safe containers or bags for up to 6 months

How to reheat leftover soup?

The best way to reheat refridgerated soup is low and slow on the stove. Reheat until the soup is hot all the way through, and then serve in your favorite soup bowl and add your favorite toppings. Be sure to stir the soup while it’s heating so it doesn't burn in the pot. Just remember that the heated soup will be hot - so don’t burn your mouth with your first bite!

If the soup was frozen, place the frozen soup in a large pot with about 2 tablespoons of water, then cover with a lid and cook over medium low, this allows the steam to help melt the soup, and will be a quicker reheat.

Other Recipes You May Like:

• Vegetarian Gnocchi with Lemon Basil Pesto
• One Pot Creamy Gnocchi and Sausage
• Instant Pot Broccoli Cheddar Soup
• Classic Chicken Noodle Soup
• Roasted Pepper and Chicken Soup
• Roasted Carrot Butternut Squash Soup