Servings: Approximately 2

Ingredients

For the Tomato Soup:

NutritionSortLoading...
Loading...

6 tomatoes, quartered

2 heads of garlic, top trimmed

2 yellow onions, quartered

Fresh thyme leaves

1 teaspoon chili flakes (optional)

⅓ cup fresh basil leaves

¾ cup vegetable broth

¾ cup heavy cream

¼ cup grated or shaved Parmesan cheese

Salt and pepper, to taste

4 tablespoons olive oil

0.5 pound potato gnocchi

Select allAdd

For Topping the Soup:

SortLoading...
Loading...

1 tablespoon heavy cream

1 teaspoon fresh parsley, chopped

A drizzle of olive oil

Select allAdd

Instructions

1. Preheat your oven to 400°F (204°C). In a baking dish, combine the tomatoes, garlic heads, onions, thyme, a pinch of salt, olive oil, and chili flakes if using. Toss to mix, ensuring the ingredients are well coated.

2. Bake for 40-50 minutes, or until the vegetables have softened.

3. Transfer the roasted vegetables to a pot over medium-high heat. Add the vegetable broth, basil and heavy cream. Use a hand blender to puree the mixture until smooth.

4. Lower the heat to medium-low and simmer the soup for about 10 minutes, or until it has thickened slightly, stirring often.

5. Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi and cook for 3 minutes, or until they have risen to the top. Use a spider strainer or slotted spoon to transfer the cooked gnocchi directly to the soup.

6. Add the Parmesan cheese to the soup. Cook for an additional 3-4 minutes, stirring frequently.

7. Serve the soup into bowls. Drizzle with heavy cream and olive oil, then sprinkle with chopped parsley.