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!
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
3lbstomatoes, cored and cut into 2-in chunks
4mediumwhole cloves garlic
2tablespoonsextra-virgin olive oil
Salt and pepper
1/2cup2% or skim milk
1/2cupheavy whipping cream
1lbgnocchi, cooked according to package instructions
1/4cupminced 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!
Storing InstructionsStore soup in refrigerator up to 6 days.