Name: Tomato Soup with Gnocchi
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoon olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 (28-oz) can crushed tomatoes; 12 oz fresh tomatoes, diced; 3 cups low sodium tomato juice; 2 cups chicken bone broth; 2 tablespoon red wine vinegar; 1 teaspoon Cantanzaro herbs; Pinch of sugar; 12 oz refrigerated gnocchi; 1 zucchini, cut into half moons; 1 cup plain Greek yogurt; 1/4 cup coarsely chopped fresh basil; 1/4 cup coarsely chopped flat-leaf parsley; Salt and pepper, to taste

Tomato Soup with Gnocchi

This tomato soup is made with fresh and canned tomatoes, fresh zucchini, and gnocchi. A bit of Greek yogurt makes it creamy. Replete with herbs and garlic, it is far from humble.

50 min total 20 min prep 25 min cook 4 429 cal

Instructions

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1 Heat olive oil in a large pot over medium heat. Add onion and sauté until soft and translucent, 5 to 6 minutes. Add garlic for the last minute and cook until fragrant.
2 Add crushed tomatoes, fresh diced tomatoes, tomato juice, chicken bone broth, red wine vinegar, Cantanzaro herbs, and sugar. Bring to a gentle simmer and cook uncovered for 12 minutes.
3 Remove from heat and blend until smooth using an immersion blender (or carefully transfer to a blender in batches).
4 Add gnocchi and zucchini; cook for 12 minutes. Turn off the heat and let the soup cool for 5 minutes. Stir in Greek yogurt, 1 tablespoon at a time, until soup is completely smooth and creamy. Stir in most of the chopped basil and parsley. Season with salt and pepper to taste. Garnish bowls with remaining herbs. Enjoy!