Classic tomato soup is only made better with the addition of soft, fluffy potato gnocchi. This is a homemade tomato soup made with roasted tomatoes, lots of veggies, fresh basil and a touch of cream.
So how is the weather in January? This is a silly question since most of the country is covered in snow right now. Unless of course, you are in the tropical climate like I am and January for us is just another warm month. The only difference is much less humidity, which I always welcome.
Usually, we are having some mild 50s/60s weather in January but this year is different! WE ACTUALLY HAVE BEEN FREEZING! Yes, the temperatures at night have actually dropped below freezing. During these chilly days, you can really tell who are the true Floridians and who are the northerners that moved down here.
Floridians wear fleece hoodies, fur, hats, gloves, and scarfs. (Yes, I have seen people wear fur in Florida!) May be it’s been too long since I’ve moved to this tropical climate but I’ve actually worn hat and gloves on some days. It’s freezing out there!
It’s time to take full advantage of this cold weather by wearing all my cute winter boots and making soups. Not at the same time, of course, but any change I get to wear my boots, I take it. I buy a new pair of boots almost every year but get so few chances to show them off. It makes me sad but I can’t stop.
I also get so few chances to make my favorite soups since it’s mainly a cold weather dish. Nothing takes away cold weather blues like a big bowl of homemade tomato soup and a grilled cheese dunked into it. Unless, you throw some fluffy potato gnocchi into the soup…that’s much better!
This soup can easily be made GLUTEN FREE too! Just use GF flour to thicken the soup and use GF Gnocchi. It’s quite exciting that they make gluten free gnocchi because it’s one of my favorite comfort foods. I love gnocchi so much more that pasta.
Homemade Tomato Soup with Gnocchi
Ingredients
- 42 oz. canned whole tomatoes peeled
- 2 tbsp olive oil for drizzling tomatoes
- 2 tsp oregano
- 2 tbsp olive oil for cooking
- 1 yellow onion diced
- 2 medium carrots diced
- 6 garlic cloves smashed and minced
- Roasted tomatoes from above
- 2 tbsp flour
- 16 oz vegetable broth room temperature or warmed
- 2 tsp sugar
- 2 tbsp minced fresh basil
- Salt
- ¼ cup heavy whipping cream
- 16 oz. gnocchi**
Instructions
- Preheat the oven to 425 and lightly grease a rimmed baking sheet.
- Open cans of whole tomatoes and drain off the juice. Place tomatoes in the cookie sheet, in one even layer. Drizzle with some olive oil and sprinkle some oregano over tomatoes.
- Bake for 15-18 minutes.
- Meanwhile, preheat a pot on stovetop over medium heat.
- Add some oil for cooking and add diced onion and carrots.
- Peel, smash, and chop garlic. Add it to the veggies. Sautee for a few minutes.
- Add roasted tomatoes to the pot and mix well.
- Sprinkle flour over veggies evenly and mix well.
- Start pouring in broth, while stirring.
- Add salt, sugar, and basil. Stir and cook for about 15 minutes.
- Blend everything until smooth. You can use an immersion blender to blend everything smooth or you can transfer it into a standing blender.
- If using a stand up mixer, transfer blended soup back into the pot. Stir in heavy whipping cream.
- Add gnocchi and cook until they start to float up.
Notes
Nutrition
_______________________________________________________
Make sure you follow me through your favorite blog reader (bloglovin or other), subscribe to e-mail or follow me through social media of your choice to keep up with the recipes!
_______________________________________________________
2pots2cook says
Oh boy ! Made for me and my son ! Thank you so much !