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Creamy Tomato Soup with Crispy Cheesy Gnocchi
A creamy tomato soup that warms you up from inside and out, with a twist. Topped with crispy gnocchi and tangy pesto, this soup is the ultimate comfort food for tomato lovers.
YIELDS
4
Ingredients
- 1 (796 ml) can whole or diced tomatoes
- 4 cloves garlic, skins on
- 2 small shallots, peeled and roughly chopped
- 5—7 sprigs thyme
- 2 teaspoons sugar
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 cups (500 ml) low-sodium vegetable or chicken broth
- 1/2 cup (125 ml) heavy cream
- 2 tablespoons butter
- 500 g prepared gnocchi
- 3/4 cup (60 g) finely grated Parmigiano Reggiano
- Pesto, optional for serving
Directions
- Heat your oven to 375°F and toss the tomatoes, garlic, shallots, and thyme together on a sheet pan—season with the sugar and a bit of salt and pepper. Drizzle with the olive oil and the balsamic vinegar. Toss to combine and transfer to the oven to roast for 35 to 40 minutes, stirring occasionally, until the shallots are tender and golden and the garlic is soft.
- Meanwhile, heat the broth in a large pot over medium-low heat. When the vegetables are done, pick out the thyme sprigs, carefully squash the roasted garlic out of its skin, discard the skin, and transfer everything to the broth. Using an immersion or regular blender, blend the soup until smooth. Stir through the cream and season to taste with salt and pepper. Cover and keep warm over low heat, stirring occasionally.
- Place a large non-stick skillet over medium heat. Add in the butter, followed by the gnocchi. Season with salt and pepper and cook for eight to 10 minutes or until golden brown, stirring occasionally. Evenly scatter over the cheese, cover the pan for about 30 seconds to allow the cheese to melt, then uncover the pan and cook until the cheese touching the pan is lightly golden and crisp, about two minutes.
- Serve the soup topped with the crispy, cheesy gnocchi and a dollop of pesto if using. Enjoy!
