Roasted Tomato Gnocchi Soup

This creamy roasted tomato gnocchi soup is the perfect cozy fall or winter dinner. It’s made up of tomato, onion, gnocchi and (best of all!) an entire head of roasted garlic. It only requires about 5 minutes of prep, then all of the veggies go in the oven. After roasting, you’ll heat the soup with the gnocchi, then you can enjoy it! You’re going to love this easy & healthy soup!

Prep time: 5 minutes

Cook time: 45 minutes

Servings: 2

Ingredients

• 3 large tomatoes
• 1/2 onion
• 1 head of garlic
• 1 tbsp + 1/2 tsp olive oil
• 1/2 tsp salt
• Ground pepper
• 1/2 vegetable bouillon cube
• 3/4 cup water
• 5-6 basil leaves
• 300g gnocchi

Equipment

• Lined baking sheet
• Blender or hand mixer
• Small pot

Instructions

1. Preheat oven to 375F.
2. Cut tomatoes into quarters, then cut half of an onion into quarters and cut the top off the head of garlic.
3. To a lined baking sheet, add the tomatoes and onion and drizzle on 1 tbsp of olive oil.
4. Add 1/2 tsp of olive oil to the top of the head of garlic. If you have a small roasting dish for garlic, add the head of garlic to it. Otherwise, wrap the head of garlic in aluminum foil and add to the lined baking sheet.
5. Sprinkle 1/2 tsp salt onto the tomatoes and onion, along with some ground pepper.
6. Roast in the oven for 30 minutes. After 30 minutes, the tomatoes and onions will be done – the garlic will need another 10 minutes.
7. Boil some water in a kettle. Mix 3/4 cup water with 1/2 of a bouillon cube.
8. Add the tomatoes and onion to a pot, and squeeze the garlic out of its peels (be careful not to burn yourself). Add in water and bouillon cube mixture as well as basil leaves, then blend with a hand mixer until smooth and creamy. If using a blender, transfer the veggies, basil leaves and water/bouillon mixture to a blender, then blend and pour into a pot.
9. Add the pot to a burner on medium-low heat, bringing to a simmer. Then, add in the gnocchi, cover and let simmer on low heat for 5 minutes, until the gnocchi is cooked through.
10. Serve with ground pepper and more basil leaves, and enjoy!

Notes

*Feel free to swap the bouillon cube and water with vegetable stock, however I find the bouillon cube tends to have more flavour!