Tomato Basil Carrot Soup with Gnocchi

Tomato Basil Carrot Soup with Gnocchi

Tomato Basil Carrot Soup with Gnocchi - Seriously Soupy

Ingredients

  • Tomato Basil Carrot Soup with Gnocchi - Seriously Soupy
  • Well, now that's a mouthful of a title and a completely different soup than I intended to make this week but, as it turns out, one that was delicious and super easy to make. Originally, I was going to make Manhattan Clam Chowder (which I still plan to do) but after getting caught in a storm, actually a hurricane, and subsequently getting drenched the only thing (other than getting dry) that I wanted to do was to go home and have a nice comforting bowl of soup. Since I was far from a store that sold fresh clams, I decided to use the fresh tomatoes that I purchased earlier in the day -- a mix of yellow and beefsteak ones -- along with some carrots to create a tomato basil and carrot soup. I opted to use carrots instead of creating a traditional tomato basil soup because it was a seemed a little too similar to the tomato basil fish soup and the tomato pesto soup that I made a few weeks ago. 
  • For this soup, I decided to make it a little chunkier -- nothing like a chunky after the rain -- which can be modified if you want a smooth soupy. The gnocchi part came into play because I had some leftovers at home, which made the soup nice and filling. Hope you enjoy this one, this sweet and savory soup definitely made my day a lot better.
  • Mixed tomatoes - bruised but perfect for soup
  • Tomatoes all cut up and ready for soup
  • Tomato Basil Carrot Soup with Gnocchi
  • Ingredients:
  • 3 cups of water, approx.
  • 4-6 tomatoes (I used a mix of yellow and beefsteak tomatoes)
  • 2-3 whole carrots and a bunch of baby carrots, chopped up
  • 1/2 yellow onion, chopped up
  • 1 clove of garlic, minced
  • 1 stalk of scallions, chopped up
  • bunch of fresh basil
  • bunch of fresh thyme
  • bunch of fresh lemon thyme
  • 1 package of gnocchi, optional
  • salt and pepper, to taste
  • Fresh basil for the soup
Read the whole recipe on Seriously Soupy