Sun Dried Tomato Gnocchi Soup

$For this soup, you need simple, fresh ingredients. Start with 1 tablespoon of olive oil. This adds a nice flavor. You will also need 1 small onion and 2 cloves of garlic. Dice the onion and mince the garlic. These two are the base for your soup. They add depth and richness to the taste. Next, we introduce the star ingredient: 1 cup of sun-dried tomatoes. Chop them into smaller pieces. They give the soup a tangy flavor. For the broth, use 4 cups of vegetable broth. This will create a warm, comforting base for your soup. Now, let’s make it creamy! You need 1 cup of heavy cream. If you want a dairy-free option, use coconut cream instead. You will also need 1 pound of gnocchi. You can buy it or make your own. The gnocchi will soak up the flavors and make the soup hearty. For added color and nutrition, include 2 cups of fresh spinach. Finally, season with 1 teaspoon of dried basil, salt, and pepper to taste. If you like, you can garnish with grated Parmesan cheese and fresh basil leaves. These will take your soup to the next level! Start by heating one tablespoon of olive oil in a large pot over medium heat. Add one small diced onion and sauté it until it softens, about five minutes. The onion adds sweetness to the soup. Next, stir in two cloves of minced garlic and one cup of chopped sun-dried tomatoes. Cook this mixture for two to three minutes until it smells great. This step builds the flavor base for your soup. Now, pour in four cups of vegetable broth. Bring the soup to a boil, then reduce the heat and let it simmer for ten minutes. This lets the flavors blend and creates a nice, rich broth. After the broth has simmered, it’s time to add the cream and gnocchi. Pour in one cup of heavy cream or coconut cream if you want a dairy-free option. Then, add one pound of gnocchi to the pot. Stir everything well to combine. Cook the gnocchi according to the package instructions, which usually takes about three to five minutes. You know the gnocchi is done when it floats to the surface. Once the gnocchi is cooked, add two cups of chopped fresh spinach, one teaspoon of dried basil, and salt and pepper to taste. Stir these ingredients in and cook for another two minutes. This step wilts the spinach and adds a fresh taste to the soup. Make sure to taste the soup and adjust the seasoning if needed. Serve it hot, and for a special touch, you can garnish with grated Parmesan cheese and fresh basil leaves. Enjoy your cozy bowl of sun-dried tomato gnocchi soup! To make your soup shine, use fresh herbs. Fresh basil adds a bright touch. You can also try thyme or oregano for depth. Add herbs early in the cooking. It helps their flavors mix well with the soup. If you use dried herbs, add them with the broth. This gives them time to release their flavors. The key to great gnocchi is not overcooking them. Follow the package instructions closely. Gnocchi should float when they are done. If they float, they are light and chewy. For homemade gnocchi, use a soft dough. Too much flour can make them heavy. Roll them gently and cut them small for even cooking. You can make this soup dairy-free with coconut cream. It gives a rich texture without dairy. Use the same amount as heavy cream. If you want a lighter option, use almond milk. Just remember, it will change the flavor a bit. Taste as you go to adjust the seasonings. Coconut cream and almond milk both work well! {{image_2}} You can easily add protein to your Sun Dried Tomato Gnocchi Soup. This soup pairs well with chicken or shrimp. Cook diced chicken in the pot before adding the onion. For shrimp, add them with the gnocchi. They cook quickly and add a nice texture. If you want a meatless option, try adding canned chickpeas. They are filling and packed with protein. This soup is easy to adapt for vegetarian or vegan diets. To make it vegetarian, keep the vegetable broth and skip any meat. For a vegan version, use coconut cream instead of heavy cream. This swap keeps the soup creamy without dairy. You can also add nutritional yeast for a cheesy flavor. It’s a great way to boost taste and nutrients. You can change the vegetables based on the season. In spring, add fresh peas or asparagus. In summer, zucchini or bell peppers work well. In fall, consider adding butternut squash or kale. Each swap brings new flavors and colors to your soup. This makes it fun and keeps it fresh! Store leftover sun dried tomato gnocchi soup in an airtight container. Let the soup cool to room temperature first. Place it in the fridge within two hours of cooking. The soup will stay fresh for about 3 to 4 days. When you want to eat it again, check for any changes in smell or texture. You can freeze this soup for longer storage. Use freezer-safe containers or bags. Make sure to leave some space at the top for expansion. The soup can last up to three months in the freezer. To make it easy to use later, consider freezing it in single portions. To reheat the soup, first thaw it in the fridge overnight. You can also use the microwave on low power. If using a pot, heat it on medium-low, stirring often. Add a splash of broth or cream if the soup seems too thick. Heat until it is hot throughout. Always taste and adjust the seasoning before serving. Yes, you can use homemade gnocchi. Fresh gnocchi adds a nice touch. It cooks quickly in the soup, so keep an eye on it. Once it floats, it’s ready. Just follow your dough recipe for best results. If you need a lighter option, try coconut cream. It gives a rich taste without dairy. You can also use half-and-half or whole milk. Each option changes the flavor a little, so choose what you like best. To spice up the soup, add red pepper flakes. Start with a pinch and taste as you go. You can also use fresh jalapeños for a kick. Add them with the onions for a deeper flavor. Adjust to your heat preference! This blog post covered how to make a creamy gnocchi soup with simple ingredients and steps. We discussed the important role that olive oil, sun-dried tomatoes, and broth play in bringing out flavor. You learned how to prepare the base, add gnocchi, and finish with seasoning. We also shared tips for enhancing flavor and making dairy-free swaps. Lastly, we explored variations and storage tips. Remember, cooking is about creativity, so feel free to adjust ingredients as you please. Enjoy your soup adventure!$

Warm up with this delicious Sun Dried Tomato Gnocchi Soup, a perfect blend of rich flavors and creamy goodness! This easy-to-make soup features sun-dried tomatoes, tender gnocchi, and fresh spinach, ready in just 30 minutes. Whether you're enjoying a cozy night in or hosting friends, this comforting recipe will be a hit. Click through to discover the full recipe and bring this delightful dish to your table!

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Ingredients

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 cup sun-dried tomatoes, chopped

4 cups vegetable broth

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

1 pound gnocchi (store-bought or homemade)

2 cups fresh spinach, chopped

1 teaspoon dried basil

Salt and pepper to taste

Grated Parmesan cheese (optional, for garnish)

Fresh basil leaves (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.

Stir in the minced garlic and sun-dried tomatoes, cooking for an additional 2-3 minutes until fragrant.

Pour in the vegetable broth and bring the mixture to a boil. Reduce to a simmer and let it cook for 10 minutes.

Add the heavy cream (or coconut cream) and the gnocchi to the pot. Stir to combine and cook according to the gnocchi package instructions (about 3-5 minutes), or until the gnocchi float to the surface.

Stir in the chopped spinach, dried basil, salt, and pepper. Cook for an additional 2 minutes until the spinach wilts.

Taste and adjust seasoning as necessary.

Serve the soup hot, garnished with grated Parmesan cheese and fresh basil leaves.

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