Creamy Roasted Red Pepper & Tomato Basil Soup with Spinach Gnocchi
Indulge in the rich, velvety goodness of this Creamy Roasted Red Pepper & Tomato Basil Soup, perfectly accompanied by homemade spinach gnocchi. This Italian classic starts with a flavorful base made from sun-dried tomatoes, roasted red peppers, and San Marzano tomatoes, simmered to perfection and blended into a creamy delight. The addition of fresh basil and heavy cream gives it an irresistible fragrance and depth. Pair this soup with tender spinach gnocchi, crafted from comforting potatoes and vibrant greens. Though it requires a bit of effort, the delightful aroma that fills your kitchen and the satisfied smiles at the dinner table will make it all worthwhile. Perfect for cozy evenings or impressing guests, this dish quickly becomes a beloved family favorite.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
olive oil
2 tablespoons (None)
onion
1 small (diced)
garlic cloves
3 (minced)
sun-dried tomatoes
3 ounces (drained)
roasted red peppers
1 (12 ounce) jar (drained)
San Marzano tomatoes
1 (28 ounce) can (None)
chicken broth
4 cups (None)
salt
1 teaspoon (None)
white pepper
1/4 teaspoon (None)
sugar
2 tablespoons (None)
fresh basil leaves
8 (cut into thin strips)
frozen spinach
6 ounces (thawed and liquid squeezed out)
heavy cream
1/2 cup (None)
water from gnocchi
1 cup (reserved from cooking gnocchi)
Simply Potatoes Traditional Mashed Potatoes
2 cups (None)
garlic powder
1 teaspoon (None)
eggs
2 (whisked)
salt
1 1/2 teaspoons (None)
all-purpose flour
1 1/2 cups (plus up to 2 more cups for flouring the work surface)
Instructions
1
In a large heavy-bottom pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onions become translucent and fragrant.
2
Cut the roasted red peppers into large chunks and add them to the pot. Stir in the sun-dried tomatoes, San Marzano tomatoes, chicken broth, salt, white pepper, and sugar.
3
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and simmer for about 15 minutes to allow the flavors to meld.
4
Remove the pot from heat. Using a stick blender, puree the soup until smooth. If you don't have a stick blender, carefully blend in batches in a regular blender, ensuring not to fill over halfway due to steam pressure. Return the pureed soup to the pot.
5
Stir in the fresh basil, thawed spinach, and heavy cream. Set the soup aside and keep it warm over low heat.
6
To prepare the gnocchi, bring a large pot of water to a boil. In a food processor, combine the Simply Potatoes Traditional Mashed Potatoes, thawed spinach, and garlic powder. Pulse until well combined.
7
In a bowl, combine the potato mixture with eggs, flour, and salt. Mix until a soft dough forms, being careful not to overwork it.
8
Turn the dough onto a generously floured surface. Knead gently for about 20 turns. The dough will be a bit sticky, so keep flouring your surface as needed.
9
Divide the dough into six equal portions. Working with one at a time, roll each portion into a rope about the thickness of your index finger. Cut into 1-inch segments and place them on a floured cookie sheet. Repeat until all portions are shaped.
10
Once the gnocchi is shaped, cook them in boiling water in small batches (about 20 pieces at a time). Cook for 2 minutes or until they float to the surface, indicating they are done.
11
Using a slotted spoon, transfer the cooked gnocchi directly into the warm soup. Repeat until all gnocchi is cooked and added.
12
To finish, stir in 1 cup of the reserved gnocchi cooking water into the soup to enhance its creaminess and adjust the consistency as desired. Serve warm, garnished with extra basil if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The dish is a Creamy Roasted Red Pepper & Tomato Basil Soup served with homemade Spinach Gnocchi.
What type of tomatoes are recommended for the soup base?
The recipe specifically calls for a 28-ounce can of San Marzano tomatoes.
How do I prepare the onions and garlic?
The onion should be diced and the garlic minced, then both should be sautéed in olive oil until translucent.
What are the primary flavor components of the soup?
The soup base is made from sun-dried tomatoes, roasted red peppers, San Marzano tomatoes, and fresh basil.
How long should the soup mixture simmer?
After bringing the mixture to a boil, reduce the heat and simmer covered for about 15 minutes.
What equipment is needed to puree the soup?
You can use a stick blender directly in the pot or a regular blender to puree the soup until smooth.
What is a safety tip for using a regular blender with hot soup?
Do not fill the blender more than halfway to account for steam pressure.
When should I add the heavy cream and fresh basil?
Stir in the fresh basil, thawed spinach, and heavy cream after the soup has been pureed.
What are the main ingredients for the spinach gnocchi?
The gnocchi are made from mashed potatoes, frozen spinach, garlic powder, eggs, flour, and salt.
How do I combine the potato mixture for the gnocchi?
Pulse the mashed potatoes, thawed spinach, and garlic powder in a food processor until well combined.
What is the process for making the gnocchi dough?
Mix the potato mixture with eggs, flour, and salt in a bowl until a soft dough forms.
How many times should I knead the gnocchi dough?
Turn the dough onto a floured surface and knead gently for about 20 turns.
How do I shape the gnocchi pieces?
Roll portions into ropes the thickness of an index finger and cut them into 1-inch segments.
How many portions should the gnocchi dough be divided into?
Divide the dough into six equal portions before rolling and cutting.
How do I know when the gnocchi are finished cooking?
Cook the gnocchi in boiling water for about 2 minutes or until they float to the surface.
How should I cook the gnocchi to prevent sticking?
Cook the gnocchi in small batches of about 20 pieces at a time.
Why is gnocchi cooking water reserved?
One cup of the cooking water is stirred into the soup to enhance creaminess and adjust consistency.
What type of pepper is used in the soup seasoning?
The recipe calls for 1/4 teaspoon of white pepper.
Is sugar included in this tomato soup?
Yes, 2 tablespoons of sugar are added to the soup mixture.
How should the frozen spinach be prepared?
The spinach should be thawed and have all liquid squeezed out before use.
What kind of oil is used for sautéing?
The recipe uses 2 tablespoons of olive oil.
What is the suggested garnish?
The soup can be garnished with extra fresh basil if desired.
What is the prep for the sun-dried tomatoes?
Use 3 ounces of sun-dried tomatoes that have been drained.
How much flour is required for the gnocchi dough?
The dough uses 1 1/2 cups of all-purpose flour, plus more for the work surface.
Can I use a heavy-bottom pot?
Yes, a large heavy-bottom pot is recommended for starting the soup.
How many eggs are used in the gnocchi?
The recipe requires 2 whisked eggs.
What type of broth is used?
The recipe uses 4 cups of chicken broth.
What brand of potatoes is mentioned?
Simply Potatoes Traditional Mashed Potatoes are used for the gnocchi.
Is the gnocchi dough sticky?
Yes, the dough will be a bit sticky, so you should keep flouring your surface as needed.
How should the roasted red peppers be prepared for the pot?
Drain the jar of peppers and cut them into large chunks before adding them to the pot.