A delightful twist on the classic tomato soup, this recipe incorporates spinach gnocchi for a hearty and satisfying meal.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until softened.
Cook the onions until translucent for a sweeter flavor.
Add the roasted red peppers, sun-dried tomatoes, canned tomatoes, chicken broth, salt, white pepper, and sugar to the pot. Stir to combine.
Use high-quality canned tomatoes for the best flavor.
Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
Cover the pot to retain moisture and enhance the flavors.
Blend the soup until smooth using an immersion blender or a regular blender.
Blend in batches if using a regular blender to avoid spills.
Stir in the fresh basil leaves and heavy cream. Adjust seasoning if needed.
Add the cream slowly to prevent curdling.
In a food processor, combine the cooked potatoes, thawed spinach, garlic powder, egg, and flour. Blend until a dough forms.
Ensure the potatoes are fully cooled before blending to avoid a sticky dough.
Roll the dough into ropes and cut into small pieces. Boil the gnocchi in salted water until they float.
Work with small portions of dough to keep it manageable.
Add the cooked gnocchi to the soup and stir gently to combine.
Reserve some gnocchi cooking water to adjust the soup's consistency if needed.
Serve the soup hot, garnished with fresh basil leaves.
Pair with crusty bread for a complete meal.
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