The Starving Chef Recipe: Creamy Tomato Gnocchi Soup

By Felicia Vargo, The Starving Chef

When the first hint of fall strikes, I start slinging soup like it’s my job.

With plenty of ripe tomatoes to work with, this end-of-summer tomato gnocchi soup was exactly what we needed to kick off soup season.

Creamy Tomato Gnocchi Soup

Prep time: 10 minutes
Cook time: 60 minutes
Makes: 4-6 servings

Ingredients

28 oz. crushed tomatoes, canned
10 fresh cherry tomatoes
1 shallot, finely chopped
2 T garlic, minced
1 T butter
¼ C white wine
1 t red pepper flakes
3 C chicken broth
1 C heavy cream
1 package gnocchi
¼ C basil + more for topping
2 T grated Parmesan + more for topping
2 T goat cheese + more for topping
¼ t salt and pepper, to taste

Here’s How

1. In a large soup pot over high heat, melt the butter then combine the crushed tomatoes, cherry tomatoes, shallot and garlic. Season with red pepper flakes, salt and pepper, to taste. Saute until some of the moisture has been released—about 15 minutes, stirring to prevent any sticking.
2. Deglaze the pot with the wine and scrape up any browned bits on the bottom of the pot. Add the chicken broth. Cover and bring the pot to a simmer for about 30 minutes, stirring occasionally.
3. Use an immersion blender to blend the soup until smooth (or your desired level of chunkiness). Alternatively, transfer the soup to a blender and blend until smooth. Do not overfill the blender. Work in batches if using this method. Return the soup to the pot. If you prefer a chunkier soup, skip blending.
4. Add the gnocchi and cook for five to eight minutes (or according to the instructions on the package). Stir in the heavy cream, grated Parmesan, basil and goat cheese. Continue to stir until the goat cheese is melted. Season with salt and pepper, to taste. Enjoy!

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