Quick Facts
Time: 30 minutes total (10 prep, 20 cook) • Yield: Serves 4–5 • Skill: Easy • Method: One-pot stovetop • Diet: Vegetarian
Introduction
Tomato Soup gets a weeknight upgrade when fluffy gnocchi simmer in a creamy tomato-basil broth. From first stir to first spoonful, you’ll hit that comfort-food sweet spot—silky, savory, and herb-bright—without juggling pans. The texture is velvety with soft bites of gnocchi and a gentle pepper finish. Ideal for Fall soup nights, quick lunches, budget-friendly meal prep, and anyone who wants a simple, satisfying bowl that tastes like it simmered all afternoon.
If cozy bowls are your thing, browse more Tomato Soups for weeknight inspiration.
Why You’ll Love It
- Weeknight-easy: minimal prep, clear timing
- Flexible: swap what’s in your fridge
- Balanced flavor: acid/heat/salt notes
- Great leftovers: reheats beautifully
Tomato Soup with Gnocchi
Ingredients
Equipment
Method
- Heat olive oil and butter in a large pot over medium heat. Add chopped onion and a pinch of salt; cook for 6 minutes until translucent and slightly golden. Add minced garlic and sauté for 30 seconds.
- Stir in tomato paste and cook for 1–2 minutes until it darkens and becomes aromatic.
- Add the crushed tomatoes and 3 cups of broth. Whisk to combine. Stir in Italian seasoning and sugar if using. Bring to a light simmer.
- Stir in cream. Season with salt and pepper. Taste and adjust salt—it should be slightly saltier to balance gnocchi.
- Add gnocchi and simmer gently for 5 minutes, stirring occasionally. If the soup thickens too much, add up to ½ cup more broth.
- Remove from heat. Stir in grated parmesan until melted, then add fresh basil. Let soup rest for 2–3 minutes to thicken slightly.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 1 tbsp olive oil + 1 tbsp butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1½ tbsp tomato paste
- 1 (28-oz) can fire-roasted crushed tomatoes (or regular)
- 3–3½ cups low-sodium vegetable broth (as needed)
- 1 cup heavy cream (or ¾ cup half-and-half)
- 1 tsp Italian seasoning
- ½ tsp sugar (optional)
- 1 lb potato gnocchi
- ½ tsp kosher salt, plus more to taste
- Black pepper to taste
- ½ cup grated parmesan
- ½ cup torn fresh basil
What each ingredient does—Oil/butter: browning + round mouthfeel; Onion/garlic: savory base; Tomato paste: depth; Crushed tomatoes: body/bright acidity; Broth: sip-able consistency; Cream: the silky factor; Italian seasoning: herbal structure; Sugar: smooths acidity; Gnocchi: hearty chew; Salt/pepper: balance; Parmesan: umami finish; Basil: fresh lift.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: Add celery and carrot for a soffritto vibe.
- Protein: Stir in cannellini beans at the end.
- Veg: Baby spinach or finely chopped kale; add in the last 2 minutes.
- Starch: Mini farfalle or orecchiette if you’re out of gnocchi.
- Dairy alternatives: Cashew cream (blend ½ cup cashews + water) or barista-style oat cream; skip parmesan or use a vegetarian hard cheese.
- Time/Budget: Use tomato passata to skip blending and speed up cook time.
Equipment Notes
Use a 5–6-quart pot with a thick base. A silicone spatula helps keep dairy from catching on the bottom. If you prefer a perfectly smooth base, an immersion blender is handy before adding gnocchi. Keep a small ladle or measuring cup nearby for controlled broth additions.
Step-by-Step
- Sweat & sweeten: Heat oil and butter over medium. Add onion + pinch of salt; cook 6 minutes until translucent with golden edges. Add garlic and cook 30 seconds.
- Tomato paste moment: Stir in tomato paste; cook until darkened and aromatic, 1–2 minutes.
- Liquids in: Add crushed tomatoes and 3 cups broth; whisk well. Add Italian seasoning and sugar if using. Bring to a light simmer.
- Creamy base: Stir in cream; season with salt and pepper. Taste—the base should be slightly salty to account for gnocchi.
- Gnocchi time: Add gnocchi; simmer 5 minutes, stirring occasionally. If too thick, add remaining ½ cup broth.
- Finish & rest: Off heat, stir in parmesan until melted and basil until fragrant. Rest 2–3 minutes; the soup thickens as gnocchi release starch.
- Final adjust: Taste for salt, add lemon if you want brighter flavor, and serve.
Doneness cues: Gnocchi are fork-tender, soup is glossy and coats a spoon, basil smells fragrant.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook base through cream, refrigerate up to 2 days. Reheat, then add gnocchi fresh.
- Fridge: 3–4 days in sealed container; expect thickening.
- Freeze: Freeze base only (no dairy/gnocchi) up to 3 months. Add cream and gnocchi after thawing.
- Reheat: Low heat with a splash of broth or water; stir gently to keep gnocchi intact.
How to Lighten / Make It Creamy
- Lighten: Use half-and-half and finish with extra basil and a drizzle of olive oil instead of more parmesan.
- Ultra-creamy: Blend 1 cup of the tomato base; whisk in an extra 2 tbsp parmesan off heat. Temper any yogurt or dairy you add to avoid curdling.
Toppings, Garnishes & Finishes
- Crunch: Herbed panko crumbs, simple croutons, toasted almonds or pumpkin seeds
- Fresh: Basil ribbons, chives, or parsley; lemon zest
- Tang/Heat: Red pepper flakes, chili crisp, or a quick splash of red wine vinegar
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Crusty bread, garlic knots, or warm flatbread are naturals. For greens, toss arugula with lemon and shaved parmesan. A chilled citrus water or a light grape-juice spritz balances the creaminess.
Scaling the Recipe
Double in a wider pot or two pots to avoid crowding. Add gnocchi in stages so the simmer stays gentle. For a half batch, keep seasoning restrained and add in small pinches; reduce simmer by 1 minute.
Nutrition & Dietary Notes
A satisfying vegetarian bowl with carbs for energy and modest protein from dairy. For gluten-free, choose certified GF gnocchi and check labels. For dairy-free, use plant cream and a vegan hard-style cheese alternative or skip cheese.
Troubleshooting
- Flat flavor? Salt a little more, then add a squeeze of lemon and fresh basil.
- Too acidic? Add a dash more cream or a pinch of sugar.
- Too thick after resting? Thin with broth in ¼-cup splashes.
- Gnocchi mushy? Reduce simmer intensity; next time add them later and cook 2–3 minutes less.
FAQs
Can I use canned cherry tomatoes? Yes—blend briefly for smoothness, then proceed.
Is shelf-stable gnocchi okay? Absolutely; it holds up well in soup.
How can I add protein? Stir in white beans or diced tofu at the end to warm through.
Can I make it gluten-free? Use GF gnocchi and verify broth/seasoning.
What’s the best pot? A heavy Dutch oven (5–6 qt) for even heat.
Variations
- Lemony Herb: Finish with lemon juice + zest, dill, and parsley.
- Spicy Chipotle: Add 1–2 tsp minced chipotle in adobo; balance with a touch of honey and lime.
- Creamy Parmesan: Stir in extra parmesan and a splash more cream; top with cracked black pepper.
Chef Notes / Test Kitchen Tips
Blooming tomato paste until brick-red changes everything—it deepens sweetness and brings restaurant-style body to the broth. Keep the simmer gentle once gnocchi are in; a rolling boil can crack or toughen them. Expect a “done” window around 19–23 minutes from first simmer to bowls.
Conclusion
For busy nights, this bowl turns simple pantry staples into comfort fast. Tomato Soup plus gnocchi equals creamy, satisfying, and weeknight-reliable—then it keeps well for the next day’s lunch. Make it tonight, tweak it to your taste, and share how you garnish your bowl!
If you made this, rate it—then grab a few more weeknight-friendly soups next.
