Creamy Tomato Gnocchi Soup

garnished tomato soup with a spoon in the bowl

This Creamy Tomato Gnocchi Soup is seriously the best cozy one pot meal! It’s creamy and loaded with an extra oomph thanks to the perfectly cooked gnocchi. 

Hi friends! We are still knee deep in Winter which means soup season! Soup is seriously the BEST and I especially love when the soup is made in just one pot. 

I personally love a good classic tomato soup but sometimes if I’m looking for something that is more hearty, I think this Creamy Tomato Gnocchi Soup is the perfect fit. Let me tell you why! 

Why You’ll Love This Soup: 

First off, like I said above…this soup is made in ONE pot! Yup, super easy and quick throw everything in and let it simmer type of recipe which is exactly what I need during the busy weeknights. 

This recipe is also super simple. It involves just a handful of ingredients, most of those you might already have in your pantry and fridge! 

If you’re not interested in having a grilled cheese with your tomato soup, the gnocchi in this soup is an INCREDIBLE add. 

It really helps bulk the soup up and I love the pillowy soft texture of the gnocchi in each bite. 

close up of gnocchi in bowl of soup

The flavor of the soup itself is incredible! I used San Marzano tomatoes which in my humble opinion, is the elite canned tomato to use for tomato soup. 

And like I said, they are canned so it’s SO easy to whip up and you don’t have to worry about if they are in season or not. 

The fresh onion and garlic have such a great and simple flavor. And the tomato paste really helps deepen that rich tomato flavor. 

side view of garnished bowl of tomato gnocchi soup

Then you add in as much parmesan and cream as your heart desires (because you love yourself!) and you’re all set. 

It’s creamy, it’s rich, it’s loaded with pillowy soft gnocchi….really not much you can’t love about it! 

So let’s get into what you need to make it 🙂 

Ingredients You Need: 

San Marzano Tomatoes – these are the BEST! You can easily find these canned in the grocery store tomato aisle. 

Yellow Onion + Fresh Garlic – a must for this recipe for added flavor. 

Tomato Paste – I think this adds such incredible depth of flavor. 

Broth – you can use either chicken or veggie broth for this recipe, whichever floats your boat! 

Gnocchi – you can usually find pre packaged gnocchi in the pasta aisle of your grocery store. 

Heavy Cream – the best! Just a little bit of this goes a long way in this soup. 

Parmesan – freshly shredded parmesan works the best here, for both inside the soup and garnishing.

Spices – you will use salt, garlic powder, italian seasoning and freshly cracked pepper for this recipe!

Olive Oil – this is just to saute the onions/garlic in. 

Step by Step Instructions on How to Make Soup: 

  1. Grab a large pot or dutch oven and add a splash of olive oil in it. Place it on medium heat and then let it warm up. 
  2. While it’s warming, dice the onion and mince the garlic. Once it’s warm, add in the onion with a pinch of salt and stir around. Let cook for 3 minutes and then add in the minced garlic and tomato paste as well. Let this cook for 1 minute. 
  3. Add in the San Marzano tomatoes and the broth. Bring soup to a simmer and then lower heat to low medium, cover the pot and let it cook for 15 minutes. 
  4. Time to blend the soup! Use an immersion blender or heat safe blender to blend the soup until smooth. Add in the spices (salt, garlic powder, italian seasoning). Taste and adjust if needed. 3 side by side photos, one of the diced onion in dutch oven, stock and tomatoes in dutch oven and freshly blended soup with gnocchi in the dutch oven
  5. Turn back up the heat and bring the the soup backup to a boil..add in the gnocchi and cook for 3 minutes or until pillowy soft. 
  6. Lastly, add in a good amount of freshly shredded parmesan cheese and the heavy cream. 
  7. Garnish with freshly cracked pepper and more parmesan. Enjoy! 

Best Soup Making Tips: 

As always, be sure and taste as you go! If you like your soup a bit more garlicky, you might want to add more garlic powder than I suggested. It’s all about personalized taste! 

To check if your gnocchi is done, I always carefully remove one from the pot after it’s been cooking for 3 minutes or so and cut it in half using a knife. You can see and also taste if it’s soft and cooked through or not. 

close up side view of spoon in bowl of gnocchi tomato soup

I used whole peeled San Marzano tomatoes for this recipe, which meant that I did have to BLEND the soup. If you are looking for an easier way out, you can always find crushed San Marzano tomatoes and skip the blending step for a bit of a less creamy soup. 

I loved eating this with a crusty baguette on the side….it was delightful! Highly recommend. 

Ingredient Substitutions: 

To deepen flavor, you can always use salted butter instead of olive oil to cook the onions in. 

Like I said above, for ease, you could always used crushed san marzano tomatoes instead of whole peeled tomatoes so you don’t have to blend the soup – it won’t be as smooth, but still! 

piece of crusty bread being dipped into bowl of tomato gnocchi soup

You can use either veggie or chicken broth for this recipe!

If heavy cream is a little bit too heavy for you, feel free to use half and half instead. 

Storing Leftovers: 

To store leftovers, carefully add the cooled soup into a tightly sealed container. Store in the fridge for up to 3 days. When ready to eat again, heat until desired temperature is reached and be sure to save some parmesan for garnish! 

Hope you guys love this recipe as much as I do! XO- Haylie 

Did you enjoy this recipe? Here are a few others you might like: 

Roasted Red Pepper and Tomato Soup 

Thai Green Curry Chicken Soup 

Creamy White Lasagna Soup 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

5 from 1 vote
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Creamy Tomato Gnocchi Soup

This Creamy Tomato Gnocchi Soup is seriously the best cozy one pot meal! It’s creamy and loaded with an extra oomph thanks to the perfectly cooked gnocchi. 

Course dinner, Main Course, Soup
Cuisine American
Keyword creamy tomato gnocchi soup
Prep Time 8 minutes
Cook Time 25 minutes
Total Time 33 minutes
Servings 4 people
Author Haylie

Ingredients

  • 28 oz can San Marzano whole peeled tomatoes (*see notes*)
  • 1 tbsp tomato paste 
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 32 oz broth (you can either use veggie or chicken!)
  • 17.6 oz package gnocchi 
  • 1/2 tsp kosher salt
  • 1 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1/2 cup freshly shredded parmesan
  • 1/2 cup heavy cream
  • cracked pepper for garnish
  • splash of olive oil

Instructions

  1. Grab a dutch oven or large pot and add a splash of olive oil in it. Place on medium heat on the oven and let it warm up.

  2. While it's getting warm, dice the onion and mince the garlic.

  3. Add the onion and a small pinch of salt to the pan. Stir and let cook for 3 minutes. Next, add in the minced garlic and tomato paste. Stir together and let cook for 1 minute.

  4. Add in the can of the whole peeled tomatoes and broth. Stir. Bring mixture to a simmer and then lower heat to low medium, cover and let gently cook for 15 min.

  5. Once the 15 minutes is up, use an immersion blender and blend the soup until creamy. You can also carefully put the soup in a HEAT SAFE blender and blend in batches until smooth. (SEE NOTES)

  6. Add in 1/2 tsp salt (or more if desired), 1 tsp garlic powder, 1/2 tsp Italian seasoning to the soup and stir in.

  7. Turn up the heat on the soup and bring the soup back to a boil, add in gnocchi and cook for 3-4 minutes or until pillowy soft. 

  8. Add in the freshly shredded parmesan cheese, heavy cream and stir in. Taste and adjust if needed.

  9. Garnish with cracked black pepper and parmesan cheese. Enjoy!

Recipe Notes

I used a can of Whole Peeled San Marzano tomatoes which required that I blend the soup in order to make it super smooth. If you want to skip this step, you can always use a can of crushed San Marzano tomatoes instead, which would still result in a more textured soup but require less work than blending it. Enjoy!

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