Why I Love This Recipe

There are very few things that beat a bowl of homemade tomato soup, especially when it’s made with tomatoes that have been roasted until they’re sweet, caramelized, and full of flavor. Add pillowy gnocchi, fresh basil, parmesan, and a little kick from red pepper flakes, and suddenly a simple soup feels like the coziest dinner ever. This is one of those recipes that makes your whole house smell amazing and is guaranteed to hit the spot on a chilly evening.

Enjoying The Leftovers

This is one of those recipes that’s worth making a big batch of because future you will be very happy it’s waiting in the fridge.

Storing:

Store the soup in an airtight container in the refrigerator for up to 4 days. If you’re planning to freeze it, freeze the soup before adding the gnocchi, then cook and stir in fresh gnocchi after reheating for the best texture.

Reheating:

Reheat gently on the stovetop over medium-low heat or microwave in 30 to 60 second intervals until warmed through. Finish with fresh basil, parmesan, and red pepper flakes just before serving.

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Homemade Tomato Soup

Enjoy a cozy Roasted Tomato Gnocchi Soup made with oven-roasted tomatoes, garlic, and onion blended into a rich broth, then finished with soft gnocchi, fresh basil, and Parmesan for a comforting homemade meal.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
US M
Servings 6

Ingredients

  • 3.5 lbs tomatoes, roughly chopped
  • 1 yellow onion, roughly chopped
  • 1 head of garlic
  • 2 cups chicken stock
  • 16 oz Gnocchi
  • 1 tbsp olive oil
Toppings
  • Red pepper flakes
  • Fresh basil, chopped
  • 1/4 cup parmesan cheese, grated
US – M

Instructions

  • Preheat oven to 375℉
  • Roughly cut your yellow onion and tomatoes. Don't be too picky with how you cut, it's doesn't matter since it will all be blended later.
  • Separate a whole head of garlic into individual cloves and peel each one.
  • Place tomatoes, onion, and garlic cloves on a baking sheet, drizzle generously with olive oil, salt & pepper. Place in the oven for 1 hour.
  • In a large pot, add the roasted vegetables along with 2 cups of chicken stock. Bring to a gentle simmer and cook for 5-7 minutes to allow the flavors to meld together.
  • Blend the soup to your desired consistency using an immersion blender, or carefully transfer it to a regular blender if you don't have one. For a chunkier soup, blend just until combined. For a smooth and creamy texture, blend until silky.
  • If you're serving the soup with gnocchi, stir it in after blending and cook according to the package directions until the gnocchi are tender. If you're skipping the gnocchi, simply let the soup simmer for another 10-5 minutes so the flavors can continue to develop. Taste and season with additional salt and pepper as needed before serving.
  • Serve topped with freshly grated parmesan, fresh basil, and a sprinkle of red pepper flakes. Enjoy!

Equipment

large pot
large baking sheet
cutting board
measuring cups
blender

Nutrition Per Serving

Calories: 228kcal | Carbohydrates: 40g | Protein: 8g | Fat: 5g | Fiber: 5g