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- 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 2 cups vegetable broth - 1 can (14 oz) crushed tomatoes - 1 can (15 oz) diced tomatoes - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and black pepper to taste - 1 package (16 oz) potato gnocchi - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 cup fresh spinach, chopped - 1 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - Fresh basil leaves for garnish Gathering the right ingredients is key for this creamy tomato basil gnocchi soup. I love using fresh produce and quality items, as they really boost the flavor. Olive oil is the base for this dish, adding richness. Onion and garlic create a sweet and savory aroma. The vegetable broth gives depth, while crushed and diced tomatoes add freshness. Dried oregano and basil bring the classic Italian taste. For the heart of the soup, potato gnocchi cooks quickly and adds a nice texture. Heavy cream makes the soup rich and velvety. If you prefer a lighter option, use coconut cream. Fresh spinach adds color and nutrients, while Parmesan cheese enhances the taste. Finally, fresh basil leaves are perfect for garnish, adding a pop of color and flavor. These ingredients come together to create a delightful meal. 1. Sautéing onion and garlic First, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté it for about 3 to 4 minutes. You want the onion to be soft and translucent. Then, add 2 cloves of minced garlic. Cook this for another minute, stirring often to prevent burning. 2. Combining broth and tomatoes Next, pour in 2 cups of vegetable broth along with a 14-ounce can of crushed tomatoes and a 15-ounce can of diced tomatoes. Stir everything together until well mixed. Season the mixture with 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and add salt and black pepper to taste. Bring this to a gentle simmer. 3. Cooking gnocchi until floating Now, it’s time to add the potato gnocchi. Use a package that weighs 16 ounces. Cook them in the soup for about 3 to 4 minutes. You’ll know they are done when they start to float to the top. This step means they are ready for the next phase! 1. Adding cream and spinach Reduce the heat slightly. Now, stir in 1 cup of heavy cream or coconut cream if you prefer a dairy-free option. Let the soup simmer on low for another 5 minutes. This helps the flavors blend beautifully. Then, add in 1 cup of chopped fresh spinach. 2. Adjusting seasoning Finally, stir in 1 cup of grated Parmesan cheese. You can also use nutritional yeast for a vegan option. Mix until the cheese melts and the spinach wilts. Taste the soup and adjust the seasoning if needed, ensuring it’s perfect for you! - Recommended cooking times Start by cooking the onion for about 3-4 minutes. Then, add the garlic for one more minute. This helps them become soft and tasty. After adding the broth and tomatoes, let the soup simmer for 5-10 minutes. Cook the gnocchi for 3-4 minutes until they float. This shows they are done. - How to avoid burning garlic Garlic burns fast. To prevent this, always keep the heat low when cooking it. Stir it often. You can add garlic after the onion is soft. This gives it a nice flavor without burning. - Cream options for dietary needs If you want a dairy-free option, use coconut cream instead of heavy cream. It adds a nice sweetness. For a vegan option, swap Parmesan cheese for nutritional yeast. Both choices keep the soup creamy and delicious. - Serving ideas for a beautiful dish Serve your soup in deep bowls. This makes it look inviting. You can also pair it with crusty bread on the side. This adds a nice touch and makes the meal complete. - Garnishing tips with fresh basil Fresh basil leaves make your soup pop. Place them on top just before serving. You can also chop some basil and sprinkle it over the soup for extra color and flavor. It not only looks great but also adds a fresh taste. {{image_2}} You can easily change some ingredients to fit your needs. For a dairy-free option, swap heavy cream with coconut cream. This gives your soup a creamy texture without dairy. If you want to add more veggies, try including carrots or zucchini. They add great flavor and extra nutrition. Want to make your soup heartier? Add cooked chicken or sausage to the mix. This addition gives the dish more protein and flavor. If you like heat, sprinkle in some chili flakes. This will add a nice kick and make it even more exciting. To keep your creamy tomato basil gnocchi soup fresh, follow these tips: - Cool it down first. Let the soup reach room temperature before storing. - Use airtight containers. Glass or plastic containers with lids work well. - Portion it out. Store in smaller containers for easy access later. Consider placing a piece of plastic wrap directly on the soup before sealing. This helps reduce air and keeps it fresher longer. When you want to enjoy your soup again, here are some ways to reheat it: - Stovetop method. Pour the soup into a pot and heat over medium-low. Stir often until warm. - Microwave method. Place in a microwave-safe bowl. Heat in short bursts, stirring in between. If you want to freeze the soup, do this: - Freeze before adding cream. This helps keep the texture nice. - Use freezer-safe bags or containers. Leave some space for expansion. - Label and date. This makes it easy to use later. When ready to eat, thaw the soup in the fridge overnight. Reheat on the stove for the best texture. Can I use frozen gnocchi? Yes, you can use frozen gnocchi. Just add them directly to the soup. They will cook in the broth. This saves time and keeps your meal quick and easy. Is this recipe suitable for meal prep? Absolutely! This soup is great for meal prep. You can make it ahead and store it. It keeps well in the fridge for up to three days. Reheat it on the stove or in the microwave. What can I serve with creamy tomato basil gnocchi soup? Pair this soup with crusty bread or a fresh salad. Garlic bread also works well. A sprinkle of extra cheese on top adds a nice touch. Caloric details per serving Each serving has about 400 calories. This can vary based on the cream you choose. Using coconut cream may reduce calories slightly. Dietary considerations (vegan, gluten-free options) You can make this soup vegan by using coconut cream and nutritional yeast. For gluten-free options, look for gluten-free gnocchi. Always check labels to ensure all ingredients meet your needs. This creamy tomato basil gnocchi soup combines simple ingredients for a tasty meal. You start by sautéing onion and garlic, then add broth and tomatoes. Next, cook your gnocchi until they float and mix in cream and spinach for richness. Consider using fresh basil for garnish and explore variations to suit your taste. Remember to store leftovers properly and follow reheating tips for the best texture. Enjoy this delightful dish, and make it your own!

Creamy Tomato Basil Gnocchi Soup One Pot

Warm up with a bowl of creamy tomato basil gnocchi soup that’s both delicious and comforting! This easy recipe combines rich flavors, fresh ingredients, and creamy goodness, perfect for any day of the week. Ready in just 30 minutes, it's a delightful way to enjoy a satisfying meal. Click through to explore the full recipe and make this mouthwatering soup at home today!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 cups vegetable broth

1 can (14 oz) crushed tomatoes

1 can (15 oz) diced tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and black pepper to taste

1 package (16 oz) potato gnocchi

1 cup heavy cream (or coconut cream for a dairy-free option)

1 cup fresh spinach, chopped

1 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Fresh basil leaves for garnish

Instructions
 

Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

    Add minced garlic and cook for an additional minute, stirring frequently to avoid burning.

      Pour in the vegetable broth, crushed tomatoes, and diced tomatoes. Stir to combine.

        Season the tomato mixture with dried oregano, dried basil, salt, and black pepper. Bring the soup to a gentle simmer.

          Add the potato gnocchi to the pot, cooking for 3-4 minutes until they begin to float to the surface.

            Reduce heat and stir in the heavy cream (or coconut cream). Let it simmer on low for another 5 minutes, allowing the flavors to meld.

              Add the chopped spinach and Parmesan cheese (or nutritional yeast), stirring until the cheese melts and the spinach wilts.

                Taste the soup and adjust seasoning if necessary.

                  Serve hot, garnished with fresh basil leaves on top.

                    Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings