Creamy Tomato Florentine Soup with Gnocchi

Name: Creamy Tomato Florentine Soup with Gnocchi
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4 serving
Ingredients: 1 tbsp olive oil; ½ tbsp butter; ½ medium sweet yellow onion; ½ tsp dried basil; ¼ tsp dried oregano; Pinch crushed red pepper flakes; 4 cloves garlic; 1 28 oz can whole tomatoes, crushed with a spoon; 4 cups vegetable broth; 1 ½ cup of half and half; 12 oz. uncooked potato gnocchi; 2 cups fresh baby spinach; handful fresh basil; salt & pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings
4
Course
Soup

Creamy Tomato Florentine Soup with Gnocchi

Kian Meyer

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

1 tbsp olive oil
½ tbsp butter
½ medium sweet yellow onion diced
½ tsp dried basil
¼ tsp dried oregano
Pinch crushed red pepper flakes or more to taste
4 cloves garlic minced
1 28 oz can whole tomatoes, crushed with a spoon
4 cups vegetable broth chicken broth will work fine too
1 ½ cup of half and half
12 oz. uncooked potato gnocchi
2 cups fresh baby spinach
handful fresh basil torn
salt & pepper to taste

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Instructions

Heat the olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat.
Add the onion, dried basil, dried oregano, and crushed red pepper flakes, to taste.; mix well and cook, stirring occasionally, for 3-4 minutes.
Add the garlic then cook, stirring constantly, for 1 minute.
Slowly add the vegetable (or chicken) broth and the canned tomatoes.
Stir, crushing the tomatoes with the back of your spoon, until well combined.
Reduce heat to medium-low, cover with a lid, and cook, stirring occasionally, for 30-45 minutes, or until the veggies are very tender.
Puree the soup with a handheld immersion blender (or regular blender) until creamy and smooth.
Add the heavy cream and gnocchi and cook for 8 minutes.
Add the spinach and cook for another 3 minutes, or until the gnocchi are cooked through.
Taste and season with sea salt and freshly cracked pepper, to taste.
Ladle into bowls and serve with freshly chopped basil and freshly grated Parmesan cheese. Enjoy.