ROASTED RED PEPPER TOMATO GNOCCHI SOUP
Hearty and comforting, this 20-minute, oil-free Roasted Red Pepper Tomato Gnocchi Soup is filled with delicious Italian spices and nourishing goodness. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Provided by Monkey and Me Kitchen Adventures
Categories Soup
Time 30m
Number Of Ingredients 24
Steps:
- Place a medium stock pot filled with water to boil. Once boiling, cook the gnocchi according to package directions, then drain and set aside until ready in Step 6.
- In the meantime, place the Spice/Herb Ingredients in a small bowl (do not include the herbs listed in the Other Ingredients), mix well, set aside.
- In a large ceramic/enamel lined Dutch oven or similarly large stockpot, add the chopped onions, sauté over medium-high heat until the onions start to soften, approx. 5 minutes. Add a splash of water (or broth) if needed, if the onions start to stick/burn.
- Add the minced garlic and flour and stir constantly for several minutes. Then add all the remaining Base Ingredients and the Spice/Herb Mix. Stir constantly to incorporate and simmer for a few minutes to thicken. Cook for 3 minutes.
- After 3 minutes, remove the sauce from the stove to allow to cool for several minutes. Place the mixture into a high-speed blender and blend on high until smooth and emulsified.
- Return the mixture to the pot, then add the Other Ingredients, except for the gnocchi, navy beans and spinach. Stir until well to incorporate. Cook for 8 to 10 minutes to allow the flavors to marry, then add the cooked gnocchi, navy beans and spinach. Simmer for a few minutes to allow the flavors to develop.
- Serve topped with a sprinkle of Vegan Parmesan Cheese.
Nutrition Facts : ServingSize 1 bowl, Calories 297 calories, Sugar 11.5 g, Sodium 897.6 mg, Fat 1.3 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 63.1 g, Fiber 6 g, Protein 12.6 g, Cholesterol 0 mg
ROASTED RED PEPPER & TOMATO SOUP WITH SPINACH GNOCCHI
Ready, Set, Cook! Special Edition Contest Entry: My husband is really happy that I entered this contest if for no other reason than I was able to create this deliciously creamy Italian soup that now tops his list of favorite soups. It is a little labor intensive but I think you will agree that it is well worth the effort when you see how much everyone enjoys it.
Provided by Mamas Cookin
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- 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.
- Add about 20 pieces of gnocchi at a time to 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.
Nutrition Facts : Calories 384.8, Fat 15.8, SaturatedFat 6.2, Cholesterol 89.2, Sodium 2811.9, Carbohydrate 49.5, Fiber 6.7, Sugar 14.3, Protein 15.1
ROASTED RED PEPPER & TOMATO BISQUE
Warm,creamy, and perfect for cold weather! Also a great way to get veggies into your meal, even if you don't like some of them!
Provided by Manda C
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large stock pot, melt 3 tbsp of butter. Add onion, celery, and garlic. Over medium heat, cook till soft and translucent.
- Add tomatoes (in juice)and roasted red pepper, bring to boil, reduce heat to low.
- Simmer for 20-30 minutes, stirring occasionally.(If too much liquid is absorbed, add 1/2 cup of chicken stock.).
- Add stock and whipping cream, stir to combine.
- In small increments, puree till mostly smooth. In another pot, place pureed soup and heat on low till all of the mixture has been pureed. Or, if you want to keep it to one dish, place pureed soup in original pot.
- Enjoy! This soup freezes well, so feel free to double the recipe for another night! We like to top with croutons!
Nutrition Facts : Calories 194.5, Fat 12.1, SaturatedFat 6.6, Cholesterol 34.9, Sodium 503.6, Carbohydrate 15.9, Fiber 2, Sugar 7.6, Protein 6.9
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