Ingredients
Gathering the right ingredients is the first step towards making this delightful soup. Here’s what you’ll need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a lighter version)
- 1 package (16 ounces) potato gnocchi
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional for a bit of heat)
- 1/2 cup fresh basil leaves, chopped
- 1/2 cup grated Parmesan cheese, plus more for serving
Feel free to substitute vegetable broth with chicken broth if you’re not following a vegetarian diet. The coconut milk can also add a lovely, subtle sweetness if you’re looking to keep things dairy-free.
Instructions
Now, let’s get cooking! Follow these steps to bring this flavorful soup to life:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute, until fragrant.
- Add the crushed tomatoes and vegetable broth to the pot. Stir to combine, then bring to a gentle simmer.
- Reduce the heat to low and slowly stir in the heavy cream, mixing until the soup is well combined and creamy.
- Add the gnocchi, salt, black pepper, and red pepper flakes (if using). Cook for about 10 minutes, or until the gnocchi are tender and cooked through.
- Stir in the chopped basil and Parmesan cheese, allowing the cheese to melt into the soup.
- Taste and adjust seasoning if necessary. I often find that a pinch more salt or a grind of black pepper makes all the difference.
- Serve hot, garnished with additional Parmesan and fresh basil if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International