Spicy Roasted Tomato Gnocchi Soup

When it comes to comfort food, you want something that reminds you of your grandmother, something that’s decently simple to make, and ideally something that will still make you feel amazing even after eating it. This recipe hits the mark on all of those things. Perfect for winter with a substitution of canned tomatoes and perfect for summer with fresh tomatoes on deck!

I have been making this recipe all winter for clients, but now that we’re in the middle of a lockdown I really felt like you all deserved the recipe too! You can make this with any gnocchi you find from the store or pasta works great as a substitution!

I use vegan Italian sausages for flavor, but if you want to avoid using the processed stuff, just add a generous amount of paprika, some hot sauce & garbanzo beans. Personally though, I love adding the vegan sausages for a little cheat day treat and it’s a perfect meal for your meat loving dinner companion who won’t notice the difference, promise.

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Serves: 4-5 people

The Goods:

• 1 tsp olive oil

• 5 large tomatoes, cut in quarters

• 1 onion, peeled and sliced

• 5 cloves garlic, peeled

• your favorite dried herbs (basil, oregano, etc)

• 1 pack vegan sausage, sliced

• 1 can coconut milk

• 2-3 cups veggie broth

• 1 cup chopped fresh basil

• 1 tbsp red chili flakes

• 2 packets of gnocchi, cooked to package instructions

• salt + pepper

• 1/2 lemon, juiced

The Method:

1. Preheat the oven to 375*.

2. Grab a sheet pan (cookie sheet) and add the tomatoes face up, onion slices and garlic. Drizzle olive oil, sprinkle salt + pepper and dried herbs all over the top.

3. Roast for about 30 minutes.

4. The last 10 minutes the tomatoes are roasting, grab a heavy bottomed soup pot and throw it on medium high heat.

5. With some olive oil or a splash of veggie broth, add the vegan sausages whole and sear on each side until fully cooked. Remove them from the pan, slice into bite sized pieces and set aside.

6. Add the cooked tomatoes, onions and garlic to the heated pot you just used to cook the sausages with.

7. Cook the tomatoes for about 5 minutes while crushing them with a wooden spoon.

8. Add the coconut milk and broth. Cover and cook for 10 minutes.

9. During this time I would cook your gnocchi so its ready to go when you need it,

10. Grab your blender or handheld emulsifier and blend your tomato mixture until you get a smooth soup.

11. Add the blended mixture back into the soup pot if you used the blender and taste test for salt, pepper and consistency. If its too thick to your liking, just add some more broth.

12. Add in gnocchi, the vegan sausage pieces, lemon juice, chili flakes and basil.

13. Serve in bowls with love and enjoy!

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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