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To make this soup, you need a few key ingredients. Here’s what you will need: - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 1 carrot, diced - 1 red bell pepper, diced - 2 cans (14 oz each) diced tomatoes - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 cup heavy cream (or coconut cream for a lighter option) - 1 package (16 oz) gnocchi - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients create a rich and creamy base. The tomatoes and broth give the soup its flavor, while the gnocchi adds a comforting touch. You can add a few optional ingredients to make the soup your own: - Grated Parmesan cheese for a cheesy flavor - Spinach for added greens - A pinch of red pepper flakes for heat - Lemon juice for brightness Feel free to mix and match based on what you like. Adding these will enhance the soup's flavor and texture. If you have allergies or dietary needs, consider these substitutions: - Use olive oil or avocado oil instead of butter for a dairy-free option. - Swap heavy cream for coconut cream for a vegan choice. - For gluten-free options, look for gluten-free gnocchi. Always check labels to avoid allergens. These swaps ensure you enjoy this dish safely. First, heat the olive oil in a large pot over medium heat. Add the chopped onion. Sauté it for about 5 minutes. You want the onion to be soft and translucent. Next, add the minced garlic, diced carrot, and diced red bell pepper. Cook these for about 3 to 4 minutes. You will see the veggies start to soften and smell great. Now, stir in the diced tomatoes along with their juices. Pour in the vegetable broth, dried basil, and oregano. Bring it all to a simmer and let it cook for 10 minutes. This builds a rich flavor base for your soup. After the soup has simmered, add the gnocchi to the pot. Cook them according to the package instructions. This usually takes about 2 to 3 minutes. Watch for the gnocchi to float to the top. This means they are done cooking. Stir them gently so they mix well with the soup. Once the gnocchi floats, reduce the heat to low. Now, stir in the heavy cream. You can use coconut cream if you prefer a lighter option. Mix well to blend it into the soup. Let it simmer for an additional 5 minutes. This allows the flavors to meld together. Finally, season your soup with salt and pepper to taste. Adjust it to your liking. Serve your soup hot and garnish with fresh basil leaves for a lovely touch. To boost the taste of your soup, add more herbs. Fresh basil leaves are great for a bright flavor. You can also use a pinch of red pepper flakes for a bit of heat. A splash of balsamic vinegar adds depth. If you like it richer, try adding a bit of Parmesan cheese. Stir it in right before serving for a creamy finish. When cooking gnocchi, use boiling water. Cook them just until they float to the top. This means they are ready. Overcooking can make them mushy. If you want a bit of crispness, sauté the gnocchi in a pan with oil after cooking. This gives them a nice golden crust. Serve the soup in a warm bowl for the best experience. Top with fresh basil leaves for color and aroma. A sprinkle of Parmesan or a drizzle of olive oil adds flair. You can pair it with crusty bread for dipping. Enjoy it with a side salad for a complete meal. {{image_2}} You can easily make this soup vegan. Start by swapping heavy cream for coconut cream. Use vegetable broth instead of chicken broth. Replace gnocchi with a vegan option. You can find many brands that are egg-free. Fresh herbs add great flavor, so keep using them! For a heartier soup, add protein like chicken or sausage. If you choose chicken, use boneless, skinless pieces. Sauté them in olive oil before adding other ingredients. For sausage, slice it up and cook with the onion and garlic. Both options give the soup a delicious boost. Want to pack more nutrition into your soup? Add veggies like spinach, zucchini, or kale. Stir them in during the last few minutes of cooking. You can also toss in some peas or corn for color and sweetness. This makes your soup healthier and even more tasty! To store leftover soup, let it cool first. Pour it into a clean container. Seal the lid tightly. Place it in the fridge. It will stay fresh for up to three days. Always remember to label the container with the date. When reheating, use a pot on low heat. Stir the soup gently to avoid sticking. If it looks thick, add a splash of broth or water. Heat until warm, but do not boil. This keeps the cream smooth and tasty. You can freeze this soup for later. Use freezer-safe bags or containers. Leave some space at the top for expansion. The soup can last for up to three months in the freezer. Thaw it in the fridge overnight before reheating. Yes, you can make this soup ahead of time. Just cook it, cool it, and store it. Keep it in an airtight container in the fridge. It will stay fresh for about three days. When you are ready to eat, reheat the soup on the stove. Add a little water if it gets too thick. If you want a lighter option, use coconut cream. You can also try almond milk or cashew cream. These options keep the soup creamy without heavy calories. Just remember, they may change the flavor a bit, so taste as you go. Gnocchi cooks quickly, usually in about 2-3 minutes. You’ll know they are ready when they float to the top of the soup. This means they are light and fluffy. If they sink, give them a little more time and check. Yes, you can easily make this soup gluten-free. Just use gluten-free gnocchi. Many brands offer this option now. Always check the labels to be sure. The rest of the ingredients are already gluten-free, so you’re all set! This blog covered everything you need for One-Pot Creamy Tomato Gnocchi Soup. We discussed essential and optional ingredients, along with ideas for substitutions. I shared easy steps to make this creamy delight and tips to enhance the flavor. You can also explore fun variations, storage tips, and answers to common questions. Enjoy making this dish your own while saving time and effort. I hope you find joy in every bowl!

One-Pot Creamy Tomato Gnocchi Soup

Indulge in a bowl of warmth with this easy One-Pot Creamy Tomato Gnocchi Soup! Packed with fresh vegetables and rich flavors, this comforting recipe is perfect for busy weeknights. In just 30 minutes, you can create a creamy masterpiece that's bursting with taste. Click through to discover step-by-step instructions and make your dinner a delightful experience tonight! Your taste buds will thank you!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 carrot, diced

1 red bell pepper, diced

2 cans (14 oz each) diced tomatoes

4 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

1 cup heavy cream (or coconut cream for a lighter option)

1 package (16 oz) gnocchi

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, and sauté for about 5 minutes until translucent.

    Add the minced garlic, diced carrot, and red bell pepper, cooking for an additional 3-4 minutes until the vegetables begin to soften.

      Stir in the diced tomatoes (with their juices), vegetable broth, dried basil, and oregano. Bring to a simmer and let cook for 10 minutes.

        Add the gnocchi to the pot and cook according to package instructions, typically about 2-3 minutes until they float to the surface.

          Once the gnocchi is cooked, reduce the heat to low and stir in the heavy cream. Mix well and let simmer for an additional 5 minutes.

            Season with salt and pepper to taste, adjusting as needed.

              Serve hot, garnished with fresh basil leaves.

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