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Creamy Roasted Red Pepper & Tomato Soup With Spinach Gnocchi

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Creamy Roasted Red Pepper and Tomato Soup with Spinach Gnocchi
2012-07-02 Other

The addition of the Roasted Red Peppers gives this creamy tomato soup a nice light tomato flavor.

  • Servings: About 6
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hr. 15 minutes


For The Soup:
2 Tbsp Olive Oil
1 Small Onions, diced
3 Garlic Cloves, minced
1× 12 oz jar Roasted Red Peppers, drained
3 oz Sun-dried Tomatoes, drained
1× 28 oz can San Marzano Tomatoes
4 cups Chicken Broth
1 tsp Salt
¼ tsp White Pepper
2 Tbsp Sugar
8 Fresh Basil Leaves, cut into thin strips
6 oz Frozen Spinach, thawed and liquid squeezed out
½ cup Heavy Cream
1 cup Water, from the gnocchi
For The Gnocchi:
2 cups Simply Potatoes Traditional Mashed Potatoes
6 oz Frozen Spinach, thawed and liquid squeezed out
1 tsp Garlic Powder
2 Eggs
1½ cups All-purpose Flour, plus up to 2 more cups for flouring your work surface
1½ tsp Salt


In a large heavy bottom pot, combine the olive oil, onion and garlic. Saute over medium heat until onions are soft but not brown.

Cut the roasted red peppers into large chunks and add to the pot. Stir in the sun dried tomatoes, San Marzano Tomatoes, chicken broth, salt, white pepper and sugar.

Bring to a boil, reduce to a simmer, cover and simmer about 15 minutes.

Remove from heat. Use a stick blender to blend the soup into a puree. If you don't have a stick blender, you can use a regular blender: Cool the soup slightly. Add small amounts of the soup at a time to the blender but do not fill the blender more than halfway. Hot soup produces steam when blended and the pressure can blow the top off your blender if you are not careful. Once that batch is blended, place the pureed soup in another pot and repeat until all soup is blended smooth.

Stir in the basil, spinach and heavy cream. Set aside.

To make the gnocchi:

Bring a large pot of water to a boil.

In a food processor, combine the mashed potatoes, spinach and roasted garlic. Pulse several times until well combined.

Remove from processor and place in a medium bowl. Add the eggs, flour and salt. Mix just until the dough comes together.

Turn dough onto heavily floured surface. Knead about 20 times. The dough will be sticky so make sure you use plenty of flour on your work surface.

Divide dough into 6 portions. Working with one portion at a time, roll into a rope about the thickness of your index finger. Cut into 1 inch segments. Place on a floured cookie sheet. Set aside. Repeat until all 6 portions have been rolled and cut into segments.

Place about 20 pieces of gnocchi at a time into the boiling water. Cook 2 minutes. Remove from the water with a slotted spoon and place in the soup. Repeat until all gnocchi has been cooked and is in the soup.

Stir 1 cup of the gnocchi water into the soup.

Helpful Tips:

Serve with a nice crust loaf of Italian Bread! The spinach gnocchi is not only light and airy but it's surprisingly easy to make even if you've never made gnocchi. As an alternative, if you are just looking for a wonderful tomato soup, you can certainly leave out the gnocchi.