This roasted tomato gnocchi soup features soft gnocchi in a rich tomato soup made from fresh roasted tomatoes. Ready in under an hour and sure to become a soup favorite!
I know soups in the summer are kind of a hit or miss thing, but you’re gonna want to listen close when I say you do NOT want to miss this luxurious tomato soup!
We’re making the soup base completely from scratch with roasted summer tomatoes and you can definitely taste the difference it makes. Throw a little gnocchi in the deal and we’ve got a soup winner.
It might be 90F+ outside in a lot of places, but this soup is definitely a summer necessity regardless.
In fact, your grilled cheese may never settle for anything less than this soup as a sidekick ever again.
If you’ve got extra tomatoes looking for a home, you know exactly where they should be going now!
This Tomato Gnocchi Soup features…
- A creamy roasted tomato soup base
- Pillowy soft gnocchi
- Lots of fresh basil and croutons for topping
- Ready in under an hour with minimal ingredients
Making the Tomato Gnocchi Soup
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Olive oil
- Tomato paste
- Heavy whipping cream
How to Prep Tomatoes
You will need about 3 lbs of tomatoes for this soup. Look for ripe, just-slightly-softened tomatoes in order to get the sweetest tomato flavor in the soup.
We have made this recipe with heirloom tomatoes, roma tomatoes, on-the-vine tomatoes, as well as garden-fresh tomatoes. There’s not really any going wrong with the type of tomato you choose.
Wash tomatoes well and use a paring knife to remove the core. Cut tomatoes into 2-in chunks and they’re all ready for roasting!
Tips for Perfect Tomato Soup
- Roast tomatoes with whole garlic and olive oil – allow the tomatoes to roast at 400F 25-30 minutes or until the tomatoes are softened and slightly bubbly.
- Blend tomatoes and garlic – peel the skin off of the garlic and throw it into the blender along with the tomatoes. Blend on high speed until soup is completely smooth.
- Add tomato paste – the tomato paste not only helps thicken the soup, but it also provides a mellow tomato flavor.
- Use a combo of milk + heavy cream – the milk helps thins the soup out a bit, while the cream provides a wonderful richness.
- Boil gnocchi until al dente – follow the directions on the gnocchi package for cooking gnocchi until just al dente.
- Add herbs – a little dried oregano and a handful of fresh basil kicks all the flavors up in this soup.
There are many different directions you can go with this soup! Try these ideas…
- Try a different pasta – try 8 oz elbow pasta, shells, or orzo cooked according to package directions in place of the gnocchi.
- Add meat – browned sausage, shredded chicken, or meatballs would be a great meaty addition to this soup.
- Garnish soup with cheese – try grated Parmesan, asiago, or a little sharp cheddar on top of individual bowls.
Storing and Freezing Soup
This soup stores well in the refrigerator up to 6 days. To reheat, microwave soup 2-3 minutes, stirring at 30 second intervals OR reheat on the stove.
This soup may be frozen, however, we recommend leaving the gnocchi out for freezing and adding it after it’s thawed.
Cool soup completely, pour into a freezer-safe container, and freeze up to 2 months. Thaw completely in fridge, reheat soup on stove to 165F, add gnocchi, and serve.
This soup is just an absolute gem. It’s impossibly creamy, packed with sweet tomato flavor, and the soft gnocchi just pulls everything together. Good luck skipping that second bowl!
Pro tip: garnish your individual bowl of this luxurious soup with some croutons for a little crunch!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
A few more incredible soups to try next!
Roasted Tomato Gnocchi Soup
- 3 lbs tomatoes, cored and cut into 2-in chunks
- 4 medium whole cloves garlic
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
- 4 tablespoons tomato paste
- 1/2 cup 2% or skim milk
- 1/2 cup heavy whipping cream
- 1 lb gnocchi, cooked according to package instructions
- 1 teaspoon dried oregano
- 1/4 cup minced fresh basil
- Croutons and additional fresh basil for serving
- Preheat oven to 400F. Line a large baking sheet pan with parchment paper and arrange tomatoes and garlic on pan. Drizzle olive oil over top and season tomatoes well with salt and pepper.
- Roast tomatoes at 400F 25-30 minutes until tomatoes are very soft and juicy. Allow to cool several minutes, then peel skin from garlic.
- Pour tomatoes, garlic, and any accumulated juices into a blender. (alternatively you can use a handheld immersion blender in a pot) Blend on high speed until smooth. Pour into a Dutch oven or medium pot.
- Whisk tomato paste into soup and bring to a simmer over medium-high heat, stirring occasionally until tomato paste is incorporated into soup. Reduce heat to medium and add milk, cream, gnocchi, basil, and oregano, folding soup until combined. Cook an additional 5 minutes on medium until soup is heated through.
- Season soup with salt and pepper to taste if needed. Serve warm with croutons and additional fresh basil on top of individual bowls if desired. Enjoy!