Recipe courtesy of Mary Berg
Creamy Tomato Soup with Crispy Cheesy Gnocchi
Getting reviews...
- Level: Easy
- Total: 1 hr
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 556
- Total Fat
- 28 g
- Saturated Fat
- 14 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 8 g
- Sugar
- 13 g
- Protein
- 18 g
- Cholesterol
- 90 mg
- Sodium
- 1270 mg
Ladles are at the ready with this Creamy Tomato Soup, blended and topped with crispy, cheesy gnocchi.
- Level: Easy
- Total: 1 hr
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 556
- Total Fat
- 28 g
- Saturated Fat
- 14 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 8 g
- Sugar
- 13 g
- Protein
- 18 g
- Cholesterol
- 90 mg
- Sodium
- 1270 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat your oven to 375 degrees F.
- Toss together the tomatoes, garlic, shallots and thyme on a sheet pan. Season with the sugar and a bit of salt and pepper. Drizzle with the olive oil and balsamic vinegar and toss to combine. Roast, stirring occasionally, until the shallots are tender and golden and the garlic is soft, 35 to 40 minutes.
- Meanwhile, heat the broth in a large pot over medium-low heat. When the vegetables are done, pick out the sprigs of thyme, carefully squash the roasted garlic out of its skin (discard the skin) and transfer everything to the broth. Using an immersion or regular blender, blend the soup until smooth. Stir through the cream and season to taste with salt and pepper. Cover and keep warm over low heat, stirring occasionally.
- Place a large nonstick skillet over medium heat. Add in the butter followed by the gnocchi. Season with salt and pepper and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Evenly scatter over the Parmigiano-Reggiano, cover the pan for about 30 seconds to allow the cheese to melt and then uncover the pan and cook until the cheese that is touching the pan is lightly golden and crisp, about 2 minutes.
- Serve the soup topped with the crispy cheesy gnocchi and a dollop of pesto, if using.
Looking for Something Else?
Related Pages
- Potato and Kale Soup with Crispy Chorizo
- Spanish Pea Soup with Crispy Ham
- Split Pea Soup with Crispy Kielbasa
- Carrot Soup with Crispy Sage
- Cheddar Soup with Crispy Tortilla Crunch
- Cauliflower Soup with Crispy Brussels Sprouts and...
- Roasted Pumpkin Soup with Crispy Duck Confit...
- Pumpkin-Tamarind Soup with Crispy Curry Leaves...
- Cheesy Skillet Gnocchi