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To make Creamy Tomato Basil Gnocchi Soup, gather these simple ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups diced tomatoes (canned or fresh) - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon sugar (to balance acidity) - 250g potato gnocchi (store-bought or homemade) - 1 cup heavy cream (or coconut cream for dairy-free) - 1 cup fresh basil leaves, chopped - Salt and pepper to taste - Grated Parmesan cheese (optional, for serving) You can swap some ingredients if needed. Use canola oil instead of olive oil. Yellow onions work well if you can’t find a medium onion. For the tomatoes, any canned variety is fine. You could also use tomato sauce if you prefer. Vegetable broth can be replaced with chicken broth for a non-vegetarian option. If you want a lighter soup, use milk instead of heavy cream. Coconut cream is great for a dairy-free version. Fresh basil is best, but dried basil can work in a pinch. Using fresh ingredients makes a big difference in this soup. Fresh basil adds a vibrant flavor that dried herbs cannot match. Good-quality olive oil enhances the overall taste. If you use fresh tomatoes, they should be ripe for the best results. Quality gnocchi is also important; it should be soft and not too chewy. When you focus on quality, the flavors will shine through, making your soup a hit! First, gather your ingredients. You need olive oil, onion, garlic, tomatoes, vegetable broth, oregano, sugar, gnocchi, heavy cream, basil, salt, and pepper. Make sure everything is ready. This will help you cook faster. Start by heating one tablespoon of olive oil in a large pot over medium heat. Next, add the diced onion and sauté for about five minutes. You want the onion to become soft and clear. Then, add three cloves of minced garlic and cook for another one to two minutes. This will bring out the garlic's nice smell. Now, add two cups of diced tomatoes and four cups of vegetable broth to the pot. Also, stir in one teaspoon of dried oregano and one teaspoon of sugar. The sugar helps balance the tomato's acidity. Bring the mixture to a simmer and let it cook for about ten minutes. Once it simmers, use an immersion blender to blend the soup until it is smooth. If you don't have one, carefully transfer the soup to a blender in batches. After blending, return the soup to the pot. Next, add 250 grams of potato gnocchi. Cook them for three to five minutes. You'll know they are done when they float to the top. Lower the heat and stir in one cup of heavy cream. Let it warm through, but don’t boil it. Finally, add one cup of chopped fresh basil and season with salt and pepper. Stir everything well to combine. Your soup is now ready to serve! To boost flavor in your creamy tomato basil gnocchi soup, use fresh herbs. Fresh basil adds a bright taste that dried herbs can’t match. You can also try adding a pinch of red pepper flakes for a gentle kick. A splash of balsamic vinegar can add depth, too. Another tip is to roast your tomatoes before adding them. This step brings out their sweetness and enhances the overall flavor. Many people skip sautéing the onion and garlic. Don't rush this step! Cooking them until soft builds a great flavor base. Also, avoid boiling the soup after adding cream. High heat can curdle the cream, ruining its smooth texture. Lastly, be careful with seasoning. Taste your soup before adding more salt and pepper. The broth can vary in saltiness, so adjust accordingly. Making this soup ahead is easy! Cook the soup up to the point before you add the gnocchi. Let it cool, then store it in the fridge for up to three days. When you’re ready to eat, just reheat it and add the gnocchi. They will cook perfectly in the warm soup. For freezing, do not add the gnocchi. Freeze the soup base and add fresh gnocchi when you reheat. This keeps everything fresh and tasty! {{image_2}} You can easily make this soup vegetarian or vegan. For a vegetarian version, just stick with the heavy cream. If you want it vegan, use coconut cream instead. It gives a lovely taste and keeps it creamy. You can also add more veggies like carrots or spinach. These add nutrients and make the soup heartier. While gnocchi is great, you can use other pasta types too. Try small shapes like shells or elbows. Cook them separately and add to the soup. You can even use gluten-free pasta if needed. Just ensure they are cooked al dente, so they don’t get too soft in the soup. Feel free to switch up the ingredients based on the season. In the fall, add roasted pumpkin or butternut squash for a sweet touch. In the summer, use fresh corn or zucchini for a light flavor. These changes give a new twist to the classic soup, keeping it exciting all year round! After making this creamy tomato basil gnocchi soup, let it cool down. Pour the soup into an airtight container. Store it in the fridge. It will stay fresh for about three days. This way, you can enjoy it later without losing its flavor. To freeze the soup, use a freezer-safe container. Leave some space at the top for expansion. The soup can last up to three months in the freezer. When you are ready to eat it, thaw it overnight in the fridge. This helps keep the texture nice. Reheat the soup on the stove over medium heat. Stir it often so it warms up evenly. If you find it too thick, add a splash of vegetable broth or water. You can also microwave it. Use a microwave-safe bowl and cover it with a lid. Heat it in short bursts, stirring in between. This keeps the soup warm and tasty. Creamy Tomato Basil Gnocchi Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure to cool it down before you put it in the fridge. If you notice any change in color or smell, it is best to throw it out. Yes, you can use frozen gnocchi. Just add them directly to the soup without thawing. The cooking time may be a bit longer, so check them after 5 to 7 minutes. They are done when they float to the top of the soup. This soup pairs well with crusty bread or a fresh salad. You can also serve it with grilled cheese for a classic combo. If you want to keep it light, a simple green salad adds a nice touch. Enjoy your meal with a sprinkle of Parmesan on top for extra flavor! In this article, we explored every aspect of making Creamy Tomato Basil Gnocchi Soup. We covered the essential ingredients, how to prepare and cook, and tips to enhance flavor. We also discussed variations, storage methods, and common FAQs. Remember, the right ingredients make a big difference. Avoid common mistakes, and don’t hesitate to make this dish your own. Enjoy your cooking journey and savor every bite of your creation!

Creamy Tomato Basil Gnocchi Soup

Warm up with our creamy tomato basil gnocchi soup, the perfect comfort food for any season! This rich and velvety soup features tender potato gnocchi, fresh basil, and a blend of tomatoes for an irresistible flavor. In just 30 minutes, you can whip up this delightful dish that's sure to please everyone at the table. Ready to dive into this easy-to-follow recipe? Click through to explore the full details and cook up a bowl of happiness!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cups diced tomatoes (canned or fresh)

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon sugar (to balance acidity)

250g potato gnocchi (store-bought or homemade)

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

1 cup fresh basil leaves, chopped

Salt and pepper to taste

Grated Parmesan cheese (optional, for serving)

Instructions
 

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

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

      Add the diced tomatoes, vegetable broth, dried oregano, and sugar to the pot. Bring the mixture to a simmer and let it cook for about 10 minutes to meld the flavors.

        Carefully blend the soup with an immersion blender until smooth. (Alternatively, transfer it in batches to a blender and puree until smooth, then return to the pot.)

          Add the potato gnocchi to the pot and cook for 3-5 minutes, or until they float to the top, indicating they are done.

            Lower the heat and stir in the heavy cream, allowing it to warm through without boiling.

              Add the chopped basil, and season with salt and pepper to taste. Stir well to combine.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Ladle the soup into bowls and garnish with additional fresh basil and a sprinkle of grated Parmesan cheese for a beautiful finish.