whole and heavenly oven

Tomato Gnocchi Soup

This gnocchi soup is...

- Perfectly creamy and made from scratch with juicy roasted tomatoes. - Loaded with tender gnocchi and lots of fresh herbs. - Ready in 50 min with only 9 ingredients.


- Tomatoes - Gnocchi - Olive oil - Basil - Oregano

- Milk - Garlic - Tomato paste - Heavy whipping cream

Roast the tomatoes


Arrange tomatoes and garlic on a parchment paper-lined sheet pan. Drizzle with olive oil and toss tomatoes to evenly coat. Roast tomatoes at 400F 25-30 minutes.

Prep for blending


Peel skin from garlic and combine with tomatoes and any accumulated pan juices in a blender.

Blend tomatoes


Blend tomatoes on high speed until completely smooth then pour into a medium pot or Dutch oven.

Cook gnocchi


Cook gnocchi in lightly-salted boiling water 2-3 minutes until gnocchi floats to top of water. Drain gnocchi and set aside for a moment.

Simmer soup


Whisk tomato paste into soup and bring to a simmer over medium-high heat. Reduce heat to medium and add gnocchi, basil, oregano, milk, and cream. Allow to simmer 5 minutes until heated through.

Serve soup


Season soup with salt and pepper to taste and serve warm with croutons and additional fresh basil on top.

Get the full recipe on wholeandheavenlyoven.com