Okay, You Have to Try This Creamy Tomato Gnocchi Soup
Honestly, I've probably made this Creamy Tomato Gnocchi Soup a dozen times, and at least two of those times it was because I'd just come home, it was freezing outside (classic UK drizzle), and I needed something that felt like a hug in a bowl. There was this one time I burnt the garlic, panicked, started over, and hey – it's a story now. If you’ve never had gnocchi in soup, brace yourself: it’s like little pillows of carbs drifting in creamy, tomatoey clouds. My mate Claire said it was as good as her mum’s lasagna, which is a big deal if you know Claire’s mum. Oh, also, beware — this will stain your favourite shirt, ask me how I know!
Why You'll Love This (or at Least Why I Do)
I make this when I want to give my stomach (and occasionally my soul) a day off from chewing. That sounds odd, right? But it’s true – gnocchi is just so soft. My family goes absolutely bonkers for this because it’s fast, it’s filling, and you don’t have to fuss. Plus, everything goes into one pot, which means less washing up (my least favorite chore). When my fridge is threatening to become a veggie graveyard, I toss in spinach or even those nearly-gone sun-dried tomatoes. Once I made it with cream cheese by accident (thought it was sour cream) and—surprise!—it still tasted great. Goes to show, you really can’t mess it up. Okay, well, you can slightly, but it’ll still get eaten.
What You’ll Need (Substitutions Welcome!)
- 1 tablespoon olive oil (seen folks use butter; works too, especially if you want that silky vibe)
- 1 medium onion, diced (red onions totally fine, or even a shallot if you’re fancy)
- 3-4 garlic cloves, minced (sometimes I cheat and use that jarred stuff… don’t tell my grandma)
- 1 tin (400g) chopped tomatoes (I once used pasata, actually made it smoother – not complaining!)
- 2 tablespoons tomato paste (it’s fine if you forget it, just adds depth)
- 750ml veggie or chicken stock (cubes or powder works, homemade if you’re organized)
- 500g store-bought gnocchi (My gran swore by De Cecco, but supermarket own brands do the job. You could make gnocchi yourself, but… why?)
- 120ml double cream (single cream or a splash of milk in a pinch, though it’s less thick)
- Salt and black pepper, to taste
- Handful of spinach or kale (optional, but a nice trick for squeezing in greens)
- Parmesan (for serving, or that pre-grated cheese blend if you’re scraping the fridge)
Let’s Make This Thing! (You Got This)
- First, grab a big pot. Heat the olive oil over a medium flame. Throw in the diced onion and let it sweat for about 5 minutes, you want soft and translucent (not brown – unless you get distracted, like me, and then, eh, just carry on).
- Stir in the garlic; give it a minute. If you’re like me, this is when the kitchen starts smelling amazing, and someone will inevitably wander in to ask what’s for dinner.
- Squeeze in the tomato paste, give it a stir, then tip in your chopped tomatoes. Ok, this is where it might look a bit messy. That’s fine, honestly. Just embrace the chaos.
- Pour in your stock (careful, it might splash). Add a big pinch of salt plus a good grind of pepper. Let it simmer for about 10-15 minutes – honestly, sometimes I lose track, so just aim for around that.
- If you’ve got an immersion blender, now’s your moment. Blitz until it’s lovely and smooth (or leave it chunky, entirely up to you). If you have to use a regular blender, do it carefully; hot soup loves to escape at the worst moment. Speaking from sticky experience.
- Now toss in the gnocchi—straight from the pack, no boiling needed! They’ll start to float after a couple of minutes. That’s your cue. (This is usually where I sneak a taste – purely for quality control.)
- Turn the heat low, swirl in your cream until you get your preferred shade of pinkish soupiness. If you’re adding greens, chuck them in now; just wilt ‘em. Taste, adjust salt/pepper.
- Ladle into bowls, shower with parmesan. Or drown, I don't judge. Actually, I probably encourage.
Some Notes from the Trenches
- I’ve found that using a wooden spoon helps prevent the gnocchi sticking, but, you know, whatever’s handy will work.
- If your soup is too thick, splash in some water or more stock. Too thin? Just simmer with the lid off for a bit. Or don’t – I tend to eat it as is.
- One time, I made this with oat cream (because I’d run out of the real stuff). It was fine? Just different. Would still invite it to dinner, though.
Things I’ve Tried: Variations (Some Good, Some Not-So-Much)
- Once, I used mini ravioli instead of gnocchi. It tasted okay but got too soft, so lesson learned.
- If you throw in roasted red peppers, it bumps up the sweetness in a good way. Kids seemed to notice, though, not in a good way.
- Sausage slices make it heartier. Also, a bit of pesto on top is darn delicious.
Do You Really Need Special Kit?
If you’ve got a stick blender, great! If not, just use a potato masher right in the pot for a chunky vibe. Once, I tried mashing it with a mug – for science – wouldn’t recommend, but hey, it’s soup.
How to Store It (If You’re Lucky Enough to Have Leftovers)
Pop leftovers in a tub and stick it in the fridge (not straight from the hob, let it cool first, though I’m impatient about this). It’ll keep for a couple days, probably – though honestly, in my house it never lasts more than a day! Gnocchi does keep soaking up liquid, so maybe thin it out a bit when you reheat. Freezes, but the texture changes. Not a problem, unless you’re fussy.
What Should You Serve With It?
Crusty bread is practically a must (because sopping up soup is half the fun, right?). Sometimes I do garlic bread. If people are over, I’ll fry up little cubes of pancetta to sprinkle on top. My brother swears by a big scoop of ricotta in the middle—honestly, I can see the appeal.
Pro Tips... Learned the Hard Way
- I once tried rushing this step and regretted it because the gnocchi went mushy—so, just let it simmer gently, no need for a rolling boil.
- Letting it sit for half an hour before eating honestly makes all the flavors pop, but sometimes patience just isn’t happening.
- Salt at the end, especially if using pre-salted stock. I’ve made it way too salty one time and we all just powered through with more bread than soup.
People Actually Ask Me These Things (and My Real Answers)
- Can I make this vegan?
- Yep! Use any plant-based cream, and make sure your gnocchi is egg-free. There’s a handy list of vegan brands at The Veg Space.
- What if my gnocchi is still chewy?
- Let it cook a minute longer; test a piece for that pillowy bite. But also, some brands are just firmer.
- Is this soup gluten-free?
- If you use gluten-free gnocchi, totally. Here’s a good guide: Gluten-Free Gnocchi Recipe.
- Can I add protein?
- Sure, leftover shredded chicken, beans, or even a handful of cooked sausage go well. Actually, I tend to add a bit of leftover rotisserie chicken when I have it.
- What do I do if I forgot to buy gnocchi?
- Oof, I’ve been there. Tortellini works okay, pasta too, but the vibe’s different. On second thought, maybe just make tomato soup and treat yourself to a grilled cheese on the side!
- Why is my soup pink?
- Lol, that means you put in enough cream! Honestly, that's what you want.
Oh, and if you love a good soup binge, I sometimes browse Smitten Kitchen for inspiration—Deb has loads of cozy recipes that are right up my alley.
So there you have it. Soup, sorted. Want to know another weird fact? Gnocchi literally means "knuckles" in Italian. Bet you can’t unsee that now.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 3 cups vegetable broth
- 16 ounces potato gnocchi
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves, for garnish
Instructions
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1Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
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2Stir in minced garlic, dried basil, oregano, and crushed red pepper flakes. Cook for another minute until fragrant.
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3Pour in the crushed tomatoes and vegetable broth. Bring to a simmer and cook for 10 minutes to let the flavors meld.
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4Add the gnocchi to the pot and simmer for 5-7 minutes, or until they float to the surface and are tender.
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5Reduce the heat and stir in the heavy cream and grated Parmesan cheese. Season with salt and black pepper to taste. Simmer for 2 minutes more.
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6Ladle the soup into bowls and garnish with fresh basil leaves. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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