Creamy Tomato Florentine Soup with Gnocchi
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
55 mins
-
Total Time
1 hr 5 mins
-
Servings
4
-
Course
Soup
Creamy Tomato Florentine Soup with Gnocchi
Report
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Share:
Ingredients
- 1 tbsp olive oil
- ½ tbsp butter
- ½ onion diced, medium, sweet, yellow
- ½ tsp basil dried
- ¼ tsp oregano dried
- Pinch red pepper flakes or more to taste, crushed
- 4 cloves garlic minced
- 1 whole tomatoes 28 oz can, crushed with spoon
- 4 cups vegetable broth chicken broth will work fine too
- 1 ½ cup half and half
- 12 oz. potato gnocchi uncooked
- 2 cups spinach fresh baby
- basil torn, handful, fresh
- salt to taste
- black pepper to taste
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.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
