Creamy Tomato Gnocchi Soup
This creamy tomato gnocchi soup is easy, comforting, and comes together fast. The pillowy gnocchi make this the best tomato soup ever.
Yield : 6 Servings
Prep Time : 05 mins
Cook Time : 30 mins
Total Time: 35 mins
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped finely
- 4 cloves garlic minced
- 1 (28 fluid ounce) can crushed tomatoes with juices
- 1 pound uncooked potato gnocchi
- 2 cups water
- 4 cups vegetable broth
- 4 dashes Italian seasoning
- 1 cup heavy/whipping cream
- Handful fresh basil torn
- Salt & pepper to taste
Instructions
- Melt the oil & butter in a large pot on medium-high heat. Sauté the onion for about 5-7 minutes, or until it's lightly browned.
- Stir in the garlic until fragrant (about 30 seconds).
- Add the crushed tomatoes, vegetable broth, water, Italian seasoning, and gnocchi. Increase the heat to high and bring the soup to a gentle boil. Cover with the lid slightly ajar and reduce the heat to medium-low. Let it simmer for 10 minutes.
- Add the cream and salt & pepper, to taste, increase the heat to medium, and cook it for an additional 10-15 minutes (lid off). The broth will continue to thicken up a bit from the cream and the starch that the gnocchi releases.
- Add the fresh basil just before serving. enjoy!
Recipe adapted From : @Creamy Tomato Gnocchi Soup
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