. Tomato Basil Carrot Soup with Gnocchi Seriously Soupy

Monday, September 20, 2010

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
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

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


  1. I love the color of this soup. I wouldn't have thought to put gnocchi in a soup. Great idea!

  2. Hi Mother Rimmy!

    Red is such a difficult color to photograph, so I'm glad the vibrant color came through. Gnocchi was a last minute decision (thanks to having leftovers), but really worked out in the soup and made it very filing.

  3. Gnocchi + this soup = heaven. Especially when it's rainy and gross out--this is the perfect meal to sit down to! Very nice.

  4. A perfect soup for this time of year, thanks for sharing, look forward to seeing if I can re-create.

  5. This soup is easy and incredible!!! Great job Serena!