Easy Recipe for Gnocchi Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 tbsp extra virgin olive oil

1 medium yellow onion, diced

4 cloves garlic, minced

28 oz can fire roasted tomatoes* (See note)

1 1/2 cups vegetable broth

1/4 tsp salt

1 tbsp brown sugar

1/4 tsp red pepper flakes

1 cup full-fat coconut milk (+ more for topping if desired)

16 oz package fresh or frozen gnocchi* (See note)

1 cup fresh basil ( (+ more for topping if desired)

Directions

In a large pot add your olive oil and diced onion. Cook for 3-4 minutes over medium heat, then add in your minced garlic and cook for another few minutes until fragrant.

Add your fire roasted tomatoes, vegetable broth, salt, brown sugar, and red pepper flakes.

Bring to boil and then turn down heat to and simmer (covered) for 10 minutes to let the flavors build.

Using an immersion blender, carefully blend the soup to the desired consistency (leave in a few tomato pieces if desired).

Bring back to boil and add in coconut milk, gnocchi, and basil. Cook for 3-4 minutes until gnocchi are cooked through and float to the top.

Top with more basil, a drizzle of coconut milk, and fresh pepper.

Enjoy with crackers, toasted bread, croutons, or another delicious side.

Nutrition

• Calories: 335 kcal
• Total Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3.4 g
• Sodium: 1234 mg
• Total Carbohydrate: 59 g
• Dietary Fiber: 5 g
• Total Sugars: 9 g
• Protein: 7 g