Creamy Tomato Florentine Soup with Gnocchi
Servings 4
Equipment
- Large Dutch Oven or Soup Pot
- Immersion Blender or Blender
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- ½ medium yellow onion diced
- ½ tsp dried basil
- ¼ tsp dried oregano
- Pinch crushed red pepper flakes or more to taste
- 4 cloves garlic minced
- 1 (28-oz) can whole tomatoes, crushed with a spoon
- 4 cups vegetable broth Chicken broth will work too
- 1½ cup of half and half
- 12 oz. uncooked potato gnocchi
- 2 cups fresh baby spinach
- Handful fresh basil torn
- Sea salt and freshly cracked black pepper to taste
Instructions
- Heat the olive oil in a large heavy-bottomed soup pot or in a large Dutch oven over medium heat. Add the onion, dried basil, dried oregano, and crushed red pepper flakes to taste; mix well and cook, stirring occasionally, for 3-4 minutes.
- Add the garlic, then cook, stirring constantly, for 1 minute.
- Slowly add the vegetable (or chicken) broth and the canned tomatoes. Stir, crushing the tomatoes with the back of your spoon, until well combined.
- Reduce heat to medium-low, cover with a lid, and cook, stirring occasionally, for 30-45 minutes, or until the veggies are very tender.
- Puree the soup with a handheld immersion blender (or regular blender) until creamy and smooth.
- Add the heavy cream and gnocchi and cook for 8 minutes.
- Add the spinach and cook for another 3 minutes, or until the gnocchi are cooked through. Taste and re-season with sea salt and freshly cracked pepper to taste.
- Ladle into bowls and serve with freshly chopped basil and freshly grated Parmesan cheese. Enjoy.