Creamy Tomato Florentine Soup with Gnocchi
Pam - For the Love of Cooking
medium sweet yellow onion
crushed red pepper flakes
or more to taste
28 oz can whole tomatoes, crushed with a spoon
chicken broth will work fine too
of half and half
uncooked potato gnocchi
fresh baby spinach
Handful fresh basil
Salt & pepper
Heat the olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat.
Add the onion, dried basil, dried oregano, and crushed red pepper flakes, to taste.; mix well and cook, stirring occasionally, for 3-4 minutes.
Add the garlic then cook, stirring constantly, for 1 minute.
Slowly add the vegetable (or chicken) broth and the canned tomatoes.
Stir, crushing the tomatoes with the back of your spoon, until well combined.
Reduce heat to medium-low, cover with a lid, and cook, stirring occasionally, for 30-45 minutes, or until the veggies are very tender.
Puree the soup with a handheld immersion blender (or regular blender) until creamy and smooth.
Add the heavy cream and gnocchi and cook for 8 minutes.
Add the spinach and cook for another 3 minutes, or until the gnocchi are cooked through.
Taste and season with sea salt and freshly cracked pepper, to taste.
Ladle into bowls and serve with freshly chopped basil and freshly grated Parmesan cheese. Enjoy.
Printed from FortheLoveofCooking.net