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To make a tasty Tomato Basil Gnocchi Soup, gather these items: - 2 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 can (14 oz) crushed tomatoes - 1 teaspoon dried oregano - 1/2 teaspoon crushed red pepper flakes (optional) - 1 pound potato gnocchi - 1 cup fresh basil leaves, chopped (plus extra for garnish) - 1 cup heavy cream (or coconut cream for a dairy-free option) - Salt and pepper to taste - Grated Parmesan cheese for serving (optional) You can use fresh or canned tomatoes in this soup. Both will give you great flavor. For a lighter touch, you can replace heavy cream with coconut cream. This change still keeps the soup rich but makes it dairy-free. If you want a bit of heat, add crushed red pepper flakes. If you prefer a milder flavor, you can skip them. Fresh basil is best, but dried basil can work in a pinch. If you have dietary needs, don't worry! You can swap out ingredients easily. Here are some ideas: - Use gluten-free gnocchi if you need a gluten-free option. - For a vegan soup, use coconut cream and skip the Parmesan cheese. - If you dislike onions, you can leave them out or use leeks instead. These swaps keep the soup delicious while meeting your needs. Enjoy making this soup your own! To make this delicious soup, I start by heating olive oil in a large pot over medium heat. I add one chopped onion and sauté it for about five minutes. I want the onion to be soft and clear. Then, I stir in three minced garlic cloves and cook for one to two minutes. The aroma fills the kitchen! Next, I pour in four cups of vegetable broth and one can of crushed tomatoes. I add one teaspoon of dried oregano and half a teaspoon of crushed red pepper flakes if I want a little heat. I bring everything to a gentle simmer. Once it simmers, I add one pound of potato gnocchi to the pot. The gnocchi usually takes two to three minutes to cook. When they float to the top, they are ready! I then mix in one cup of chopped fresh basil and one cup of heavy cream. I let the soup heat for another two to three minutes. Finally, I season the soup with salt and pepper to taste. I turn off the heat and serve it right away. I love garnishing with extra basil and grated Parmesan cheese for a special touch! 1. Heat the olive oil until warm. 2. Add chopped onion and sauté until clear. 3. Mix in minced garlic and cook until fragrant. 4. Pour in broth and tomatoes; add spices and let simmer. 5. Add gnocchi; cook until they float. 6. Stir in basil and cream; heat through. 7. Season and serve with optional garnishes. - Preparation Time: 10 minutes - Cooking Time: 15 minutes - Total Time: 25 minutes - Heat Level: Medium for sautéing and simmering. This timing helps keep the soup fresh and flavorful! Having the right tools makes cooking easier. Here are some that I love: - A large pot: This helps you cook the soup evenly. - A wooden spoon: It’s great for stirring without scratching your pot. - A sharp knife: Use it to chop onions and garlic with ease. - A cutting board: It keeps your kitchen tidy while you prep. - Measuring cups and spoons: These ensure you use the right amounts. To make this soup truly great, follow these tips: - Use fresh basil: It adds vibrant flavor. Dried basil works, but fresh makes a big difference. - Sauté your garlic just until fragrant. If it burns, it can taste bitter. - Cook gnocchi until they float. This means they are perfectly done. - Taste as you go: Adjust salt and pepper to your liking. Each batch can be a little different. - For a thicker soup, let it simmer longer. This helps flavors blend and deepen. Avoiding a few common mistakes can improve your soup: - Don’t skip the sauté step. Cooking onions and garlic first builds deep flavor. - Avoid adding gnocchi too early. They will turn mushy if overcooked. - Don’t forget to season. A pinch of salt can brighten the entire dish. - Resist the urge to rush. Good soup takes time to develop rich flavors. - Skip the cream if you want a lighter soup. You can still enjoy it without it. {{image_2}} You can use many types of gnocchi in this soup. Fresh potato gnocchi is my favorite. It cooks fast and tastes great. You can also use shelf-stable gnocchi. If you want a gluten-free option, try gnocchi made from rice or corn. It will still soak up all the soup's flavors. To make the soup even better, add some fun ingredients. Sautéed mushrooms or spinach bring great taste and texture. You could also toss in some diced bell peppers for a sweet crunch. For protein, cooked chicken or sausage works well, too. Each add-in gives the soup a new twist! If you want a dairy-free or vegan soup, it's easy! Replace the heavy cream with coconut cream. It adds a lovely coconut flavor. You can also skip the Parmesan cheese or use a dairy-free version. This way, everyone can enjoy the soup without missing out on taste. To keep your soup fresh, let it cool first. Pour it into an airtight container. Store it in the fridge for up to three days. If you notice any leftover gnocchi, it's best to keep them separate. Gnocchi can become mushy when stored in the soup. If you want to save your soup for later, freezing is a great option. Again, let it cool before transferring it to a freezer-safe container. It can last up to three months in the freezer. Just remember to leave some space at the top of the container. This allows the soup to expand as it freezes. When you're ready to enjoy your soup again, reheat it gently. You can use the stove or microwave. If using the stove, warm it over low heat. Stir often to keep it from sticking. If the soup seems thick, add a splash of broth or water to loosen it up. This keeps the flavors fresh and delicious. Tomato Basil Gnocchi Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. The flavors get better as it sits. Just remember, the gnocchi may soak up some liquid. If it gets too thick, add a bit of broth when you reheat. Yes, you can make this soup ahead of time. It tastes great when made in advance. Just follow the recipe and let it cool. Store it in the fridge until you are ready to eat. When you reheat, add fresh basil for a burst of flavor. Absolutely! You can use homemade gnocchi in this soup. Homemade gnocchi adds a special touch. Just make sure they are cooked before adding them to the soup. They will cook quickly in the broth. Enjoy the flavors of your homemade creation! This article covered the main ingredients needed for making Tomato Basil Gnocchi Soup. We discussed preparation steps, cooking methods, and tips for avoiding common mistakes. You learned about variations to make the soup fit your taste and dietary needs. Plus, we reviewed how to store and reheat leftovers efficiently. Try these recipes and enjoy tasty meals at home. With practice, you'll master this dish and create your own variations. Happy cooking!

Tomato Basil Gnocchi Soup

Savor the flavors of comfort with this delightful Tomato Basil Gnocchi Soup! Easy to make in just 25 minutes, this hearty recipe features a rich tomato base, tender gnocchi, and the freshness of basil. Perfect for cozy nights, it’s also versatile with a dairy-free option. Ready to warm up your bowl? Click through for the full recipe and enjoy a delicious meal that’s sure to impress!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 can (14 oz) crushed tomatoes

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes (optional)

1 pound potato gnocchi

1 cup fresh basil leaves, chopped (plus extra for garnish)

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

Salt and pepper to taste

Grated Parmesan cheese for serving (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is translucent.

    Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Pour in the vegetable broth and crushed tomatoes. Add dried oregano and crushed red pepper flakes if using. Bring the mixture to a gentle simmer.

        Once simmering, carefully add the potato gnocchi to the pot and cook according to package instructions, typically around 2-3 minutes until they float to the top.

          Stir in the chopped basil and heavy cream, mixing well to combine. Allow the soup to heat through for another 2-3 minutes.

            Season the soup with salt and pepper to taste.

              Remove from heat and serve immediately, garnished with extra fresh basil and grated Parmesan cheese if desired.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4