Creamy Tomato Basil Gnocchi Soup

connoisseurusveg.com

Lindsay Short

1 tablespoon olive oil

1 medium onion, diced

4 garlic cloves, minced

2 (14 ounce) cans fire roasted tomatoes

1 cup vegetable broth

¼ to ½ teaspoon red pepper flakes, to taste

1 cup full fat coconut milk, plus extra, for drizzling on top (optional)

1 (16 ounce) package shelf stable mini gnocchi

2 cups chopped fresh basil (1 large or 2 medium bunches), plus more for serving (optional)

Salt and pepper to taste

Directions at connoisseurusveg.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer