Creamy Tomato Basil Gnocchi Soup with Parmesan Crisps

This tomato basil soup gets a delicious twist with the addition of pillowy gnocchi and crispy baked Parmesan crisps. The contrast of textures takes this classic soup to new levels of craveability. With the rich flavors of tomato, cream and fresh basil, it’s like a comforting bowl of pasta in soup form. The crispy cheese cracker garnish adds savory crunch. Read on for the simple recipe.

Start with Tomato Base

In a large pot, sauté diced onion in olive oil until tender. Add garlic and cook 1 minute more. Then pour in 2 (28-ounce) cans crushed tomatoes and their juice.

Simmer the tomato mixture uncovered for 15-20 minutes to thicken and develop flavor. Season with salt, pepper and red pepper flakes.

You can also use fire-roasted or diced tomatoes. Just crush them as they simmer.

Garnish with Basil

Stir in chopped fresh basil at the end for authentic flavor. Start with about 1⁄4 cup.

Finish with Cream

For a rich, creamy texture, stir in 1 cup heavy cream or half-and-half and simmer 2-3 minutes more. Do not boil once adding cream.

The dairy provides luxurious mouthfeel and helps bind the flavors. Substitute coconut milk to make it vegan.

Add a splash of sherry or white wine to the cream for depth before stirring in.

Thicken Without Cream

For a lighter soup, use cornstarch, arrowroot or pureed vegetables to thicken instead of cream.

Cook the Gnocchi

While soup simmers, cook 1 (16-ounce) package shelf-stable gnocchi according to package directions until tender.

Pre-made gnocchi saves tons of time and effort over homemade. Drain and add to the finished creamy tomato soup.

Let gnocchi simmer 2-3 minutes in the soup to soak up flavors before serving.

Make Parmesan Crisps

Elevate your soup with homemade crispy cheese crackers. Combine grated parmesan, flour and butter. Form into discs and bake at 425°F until melted and browned.

Let cool on the pans before carefully removing. The crisps add salty crunch.

You can make them 1-2 days ahead. Store in an airtight container.

Finish with Fresh Basil

When ready to serve, ladle piping hot soup into bowls. Top with extra torn basil leaves, parmesan crisps and a drizzle of olive oil or cream.

Sprinkle with more grated parmesan if desired. Serve with chewybreadsticks or focaccia.

Garnish with microgreens for extra color and freshness.

Conclusion

Tomato basil gnocchi soup with cheesy crisps is the ultimate comfort in a bowl. Taking classic creamy tomato soup up a notch, the addition of pillowy gnocchi and crispy Parmesan rounds out the textures beautifully. Bursting with rich tomato flavor, fresh basil and savory cheese, this satisfying soup will become a new favorite. Make it on cold nights when only something indulgent will do.

FAQs

1. Can I use fresh tomatoes instead?

Definitely! You'll just need to simmer longer to thicken and develop flavor.

2. What kind of gnocchi works best?

Shelf-stable potato gnocchi has the best pillowy texture once cooked through.

3. Can I make it vegan?

Yes, use coconut milk instead of dairy cream. Omit the Parmesan crisps.

4. How long does soup keep?

Store leftovers covered in the fridge for 3-4 days. Reheat gently before serving again.

5. Can I prep the components ahead?

Yes, make the soup base, gnocchi, and crisps 1-2 days in advance.