Cozy soup with tomato broth, pillowy gnocchi, creamy coconut milk, and fresh basil. Wholesome Italian comfort.
# The Ingredients You'll Need:
→ Oils
01 - 1 tbsp extra virgin olive oil
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 4 cloves garlic, minced
→ Canned Goods
04 - 28 oz can fire roasted tomatoes
05 - 1 1/2 cups vegetable broth
→ Seasonings
06 - 1/4 tsp salt
07 - 1 tbsp brown sugar
08 - 1/4 tsp red pepper flakes
→ Dairy Alternatives
09 - 1 cup full-fat or lite coconut milk (+ more for topping if desired)
→ Pasta
10 - 16 oz package fresh or frozen gnocchi
→ Herbs
11 - 1 cup fresh basil (+ more for topping if desired)
# Step-by-Step Instructions:
01 - In a large pot, add the olive oil and diced onion. Cook for 3-4 minutes over medium heat, then add the minced garlic and cook for another few minutes until fragrant.
02 - Add the fire roasted tomatoes, vegetable broth, salt, brown sugar, and red pepper flakes. Bring to a boil, then reduce heat and simmer (covered) for 10 minutes to let the flavors develop.
03 - Using an immersion blender, carefully blend the soup to the desired consistency (leave in a few tomato pieces if desired).
04 - Bring the soup back to a boil and add the coconut milk, gnocchi, and basil. Cook for 3-4 minutes until gnocchi are cooked through and float to the top.
05 - Top the soup with more basil, a drizzle of coconut milk, and fresh pepper. Enjoy with crackers, toasted bread, croutons, or a favorite side.
