Easy Creamy Tomato Gnocchi Soup
With a base of fresh Roma tomatoes, sea salt, and garlic mixed with potato gnocchi and cream, you'll keep coming back for more. Its smooth creamy texture makes each gnocchi melt in your mouth.
Equipment
- sheet pan
- Unbleached Parchment Paper
- blender, immersion blender, or food processor
- soup pot
- bamboo ladle
- cheese grater
Ingredients
Roasting:
- 9 medium-large sized Roma tomatoes (organic or local is best)
- 1/4 tsp sea salt
Soup:
- 2 1/2 cups cream (I use homemade cashew cream)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 1/4 tsp salt
- 1/2 tsp pepper
- 1 Tbsp olive oil
- 1 batch of Plum Branch Home's potato gnocchi (2/3 of a package if you're using store-bought gnocchi)
Instructions
Roasting Tomatoes
- First you'll want to rinse your tomatoes with water then pat dry with a kitchen towel. Layer a sheet pan with unbleached parchment paper and place whole tomatoes on top. Sprinkle 1/4 tsp sea salt over tomatoes and place in preheated oven at 425 degrees for 40 minutes.
Soup
- Once your tomatoes are done roasting, use forks or tongs to gently peel off the tomato skins. This should be super easy. No need to remove seeds.
- Add peeled tomatoes into a blender or food processor (or add to soup pot and use an immersion blender). puree tomatoes for 2-3 minutes or until they've turned into a sauce.
- Add this tomato sauce to a soup pot (if you haven't already) with olive oil, pepper, salt, onion powder, and garlic powder. Simmer, covered, on low heat for 20 minutes, stirring occasionally, until a thickened sauce forms.
- Uncover pot and add in gnocchi and cream, cook on medium heat for 7-8 minutes.
- Serve with a handful of cheddar cheese on top if desired and a side of garlic bread!