Tomato Basil Carrot Soup with Gnocchi

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

Directions: 

Add water to a medium-sized pot and let boil. Chop up the onions, garlic, scallions and fresh herbs and add them to the pot. Chop up the carrots and tomatoes and add them. Cover and let cook for 30 minutes. In another pot, start the gnocchi and let cook for 10 minutes. Taste the soup -- adding more seasonings (if needed) and turn off the flame. Blend the soup to your liking and pour it in a bowl. Add the gnocchi on top. Enjoy!

How do you make your tomato basil soup?

Seriously Soupy Serena
Tomato Basil Carrot Soup With Gnocchi