Roasted Tomato Gnocchi Soup
Servings: Approximately 2
Ingredients
For the Tomato Soup:
6 tomatoes, quartered
2 heads of garlic, top trimmed
2 yellow onions, quartered
Fresh thyme leaves
1 teaspoon chili flakes (optional)
⅓ cup fresh basil leaves
¾ cup vegetable broth
¾ cup heavy cream
¼ cup grated or shaved Parmesan cheese
Salt and pepper, to taste
4 tablespoons olive oil
0.5 pound potato gnocchi
For Topping the Soup:
1 tablespoon heavy cream
1 teaspoon fresh parsley, chopped
A drizzle of olive oil
Instructions
Preheat your oven to 400°F (204°C). In a baking dish, combine the tomatoes, garlic heads, onions, thyme, a pinch of salt, olive oil, and chili flakes if using. Toss to mix, ensuring the ingredients are well coated.
Bake for 40-50 minutes, or until the vegetables have softened.
Transfer the roasted vegetables to a pot over medium-high heat. Add the vegetable broth, basil and heavy cream. Use a hand blender to puree the mixture until smooth.
Lower the heat to medium-low and simmer the soup for about 10 minutes, or until it has thickened slightly, stirring often.
Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi and cook for 3 minutes, or until they have risen to the top. Use a spider strainer or slotted spoon to transfer the cooked gnocchi directly to the soup.
Add the Parmesan cheese to the soup. Cook for an additional 3-4 minutes, stirring frequently.
Serve the soup into bowls. Drizzle with heavy cream and olive oil, then sprinkle with chopped parsley.
Enjoy!