Ingredients
- 1 tbsp Olive Oil
- 1 Medium Onion Diced
- 4 Cloves Garlic Chopped
- 1 28 Ounce Can Fire Roasted Tomatoes
- 2 cups Vegetable Broth
- 1 tbsp Brown Sugar
- 1 tbsp Dried Basil
- 1/2 tbsp Dried Oregano
- 1/2 tsp Salt
- 1/4 tsp Red Pepper Flakes
- 1/4 cup Grated Parmesan Cheese
- 1 Parmesan Cheese Rind May be Omitted Without Substitute
- 1 cup Heavy Cream
- 1 cup Fresh Chopped Basil
- 1 16 Ounce Package of Gnocchi
Instructions
- Heat olive oil in a soup pot, add the onion and cook for 3-4 minutes, add the garlic and cook for a few more minutes.
- Add the tomatoes, broth, brown sugar, dried basil, oregano, salt, red pepper flakes and the parmesan rind, bring to a boil and then reduce to a simmer, cook covered for 20 minutes.
- Remove parmesan rind and carefully add the soup to a blender and blend until smooth, add soup back to the pot and stir in the parmesan cheese, once melted add the cream and basil and gnocchi and cook until heated through.
- Top with additional parmesan cheese if desired and serve.
Nutrition Facts
Tomato Gnocchi Soup
Per
526 g
Calories
580
% Daily Value*
Fat
29
g
45
%
Saturated Fat
15
g
94
%
Trans Fat
0.5
g
Carbohydrates
70
g
23
%
Fibre
8
g
33
%
Sugars
15
g
17
%
Protein
14
g
28
%
Cholesterol
90
mg
30
%
Sodium
900
mg
39
%
Calcium
170
mg
17
%
Iron
2.9
mg
16
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe contributed by Kilted Chef
