Tomato Soup with Homemade Gnocchi

Tomato Soup with Homemade Gnocchi

Another pantry staple meal! I had never made homemade gnocchi and I’m amazed it’s so simple. I followed @pastasocialclub recipe on their website and ate it with this tomato soup I made up on the fly.

Gnocchi is made with very minimal ingredients that you might have around during this quarantine time – flour, one big potato, egg, parmesan, and salt.

The gnocchi recipe can be found on Pasta Social Club’s site. I don’t have a ricer so I used a potato masher and next time I think I’ll try a little harder to really get those lumps out!

Tomato Soup:

  • ⁣1 bell pepper (or onion), diced⁣
  • 1 28oz can tomatoes (I used whole tomatoes, but if you only have crushed or puree that’ll work too!)⁣
  • 1 cup broth (bone broth, veggie broth, water, whatever you have!)⁣
  • 1/4 c balsamic vinegar
  • Fresh herbs like thyme, basil, or oregano. If you don’t have these around, use dried herbs! About 1/2-1 tsp of each above if you have it.⁣
  • salt and pepper⁣
  • 1/4 c cream (or milk, coconut milk, half n half, whatever you got)⁣
  • add ins: leftover chicken, greens (I used kale)⁣⁣

Saute the bell pepper or onion until soft in some olive oil. Pour in the tomatoes and the broth. Blend with an immersion (stick) blender or carefully in a blender. Bring to a low simmer and add in the herbs and salt/pepper. Cover and turn down to low. Cook for an hour or longer. Remove the lid, bring the heat up to medium and cook until thickens – maybe 30 min. Stir in the cream and the add-ins. Serve with the gnocchi!

Tomato Soup with Homemade Gnocchi

The gnocchi recipe is from Pasta Social Club, but this soup pairs so well with it!
Course: Main Course
Keyword: Low-FODMAP, Soup, Vegetarian
Servings: 4 servings

Ingredients

  • 1 bell pepper, diced or onion
  • 28 oz san marzano tomatoes or crushed
  • 1 cup bone broth or broth of choice
  • 1/4 cup balsamic vinegar
  • 1 tsp each herbs like basil, thyme, oregano
  • 1/4 cup cream or milk, half-n-half, coconut cream
  • add ins: chicken and/or greens optional

Instructions

  • Saute the bell pepper or onion until soft in some olive oil.
  • Pour in the tomatoes and the broth.
  • Blend with an immersion (stick) blender or carefully in a blender.
  • Bring to a low simmer and add in the herbs and salt/pepper.
  • Cover and turn down to low. Cook for an hour or longer.
  • Remove the lid, bring the heat up to medium and cook until thickens – maybe 30 min.
  • Stir in the cream and the add-ins. Serve with the gnocchi!
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