Roasted Tomato Gnocchi Soup Soup season is still here, and you don't want to miss out on this Roasted Tomato Gnocchi Soup recipe! It's the ultimate comfort food, warming you to the core, and packed with flavors that feel like a hug from home! #SoupSeason #ComfortFood Servings: Approximately 2 Ingredients For the Tomato Soup: 6 tomatoes, quartered 2 heads of garlic, top trimmed 2 yellow onions, quartered Fresh thyme leaves 1 teaspoon chili flakes (optional) ⅓ cup fresh basil leaves ¾ cup vegetable broth ¾ cup heavy cream ¼ cup grated or shaved Parmesan cheese Salt and pepper, to taste 4 tablespoons olive oil 0.5 pound potato gnocchi For Topping the Soup: 1 tablespoon heavy cream 1 teaspoon fresh parsley, chopped A drizzle of olive oil Instructions Preheat your oven to 400°F (204°C). In a baking dish, combine the tomatoes, garlic heads, onions, thyme, a pinch of salt, olive oil, and chili flakes if using. Toss to mix, ensuring the ingredients are well coated. Bake for 40-50 minutes, or until the vegetables have softened. Transfer the roasted vegetables to a pot over medium-high heat. Add the vegetable broth, basil and heavy cream. Use a hand blender to puree the mixture until smooth. Lower the heat to medium-low and simmer the soup for about 10 minutes, or until it has thickened slightly, stirring often. Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi and cook for 3 minutes, or until they have risen to the top. Use a spider strainer or slotted spoon to transfer the cooked gnocchi directly to the soup. Add the Parmesan cheese to the soup. Cook for an additional 3-4 minutes, stirring frequently. Serve the soup into bowls. Drizzle with heavy cream and olive oil, then sprinkle with chopped parsley. Enjoy! - @breadbakebeyond