This rich and velvety Creamy Tomato Gnocchi Soup blends bright tomato flavor with pillowy gnocchi and a touch of cream. It’s smooth, comforting, and just the right kind of cozy to warm you up after a long day think tomato bisque meets dumpling-y goodness. The garlic and basil give it an inviting aroma that will make your kitchen smell like heaven on a rainy day.
Top reasons to make this recipe: it’s quick to pull together, uses simple pantry staples, and is a family-friendly bowl of comfort that reheats beautifully.
Why You’ll Love This Recipe
- Ready in about 30 minutes perfect for busy weeknights.
- Made with pantry staples and one package of gnocchi.
- Kid-friendly texture: creamy soup with soft gnocchi bites.
- Easy to adapt for dietary needs (see substitutions).
If you love cozy, filling soups, you might also enjoy this Broccoli Cheddar Lasagna Soup.
Ingredients for Creamy Tomato Gnocchi Soup
For the Soup:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 package (16 ounces) gnocchi
- 1 cup heavy cream
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil for garnish of Creamy Tomato Gnocchi Soup
Step-by-Step Instructions of Creamy Tomato Gnocchi Soup
- Heat the olive oil in a large pot over medium heat.
- Sauté the onion until soft and translucent, about 5 minutes.
- Add the garlic and cook for 30–60 seconds until fragrant.
- Pour in the crushed tomatoes and vegetable broth, then stir in the dried basil.
- Bring the soup to a gentle simmer and let cook for 10 minutes to blend flavors.
- Stir in the gnocchi and cook according to package directions (usually 2–4 minutes) until they float and are tender.
- Lower the heat and pour in the heavy cream, stirring until the soup is smooth and warmed through. Do not boil after adding cream.
- Season with salt and pepper to taste and ladle into bowls.
- Garnish with fresh basil and serve hot.
Tips for Success
- Use full-fat cream for the creamiest texture and best mouthfeel.
- Don’t overcook the gnocchi they should be tender but not mushy.
- Taste and adjust salt at the end; crushed tomatoes can vary in acidity and salt.
- Warm the cream slightly before adding if your soup is very hot to prevent curdling.
Substitutions & Variations of Creamy Tomato Gnocchi Soup
To Make It Vegan/Gluten-Free:
- Use coconut cream or a plant-based creamer instead of heavy cream for a vegan version.
- Swap regular gnocchi with gluten-free gnocchi or use chickpea pasta dumplings to make it gluten-free.
- Choose a vegetable broth labeled vegan to ensure no animal products.
Variations:
- Stir in a handful of spinach at the end for green color and extra nutrients.
- Add cooked Italian sausage or white beans for more protein.
- Swirl in a spoonful of pesto or grated Parmesan just before serving for extra flavor.
Storage Instructions of Creamy Tomato Gnocchi Soup
Refrigerator:
- Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove over low heat.
Freezer:
- This soup freezes, but gnocchi can change texture after freezing. For best results, freeze the soup base (without gnocchi) for up to 3 months. Thaw overnight and add fresh gnocchi when reheating.
Make-Ahead:
- Make the soup base a day ahead and keep it chilled. Reheat and add gnocchi just before serving to keep the texture perfect.
Frequently Asked Questions (FAQ) of Creamy Tomato Gnocchi Soup
Can I use fresh tomatoes instead of canned?
Yes use about 2 pounds of ripe tomatoes, chopped and simmered until soft. You may want to blend them for a smoother texture.
Will the gnocchi get soggy if I let the soup sit?
Gnocchi will soften the longer they sit. If you plan to meal prep, keep the gnocchi separate and add just before serving.
How can I make the soup tangier or sweeter?
Adjust with a pinch of sugar to cut acidity or a splash of balsamic vinegar to deepen flavor. Add a little at a time and taste.
Final Toughts
Comfort food doesn’t have to be complicated this Creamy Tomato Gnocchi Soup is proof. It’s quick, cozy, and perfect for busy evenings when you want something warm and satisfying without a lot of fuss. Give this recipe a try, then come back and tell me how it turned out leave a comment and a star rating so others know it’s worth making.
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Creamy Tomato Gnocchi Soup
A rich and velvety soup that combines bright tomato flavor with pillowy gnocchi and a touch of cream, perfect for cozy dinners.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 package (16 ounces) gnocchi
- 1 cup heavy cream
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the onion until soft and translucent, about 5 minutes.
- Add the garlic and cook for 30–60 seconds until fragrant.
- Pour in the crushed tomatoes and vegetable broth, then stir in the dried basil.
- Bring the soup to a gentle simmer and let cook for 10 minutes to blend flavors.
- Stir in the gnocchi and cook according to package directions (usually 2–4 minutes) until they float and are tender.
- Lower the heat and pour in the heavy cream, stirring until the soup is smooth and warmed through. Do not boil after adding cream.
- Season with salt and pepper to taste and ladle into bowls.
- Garnish with fresh basil and serve hot.
Notes
Use full-fat cream for the creamiest texture and best mouthfeel. Don’t overcook the gnocchi, they should be tender but not mushy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian