Roasted Red Pepper Tomato Soup with Spinach Gnocchi

Indulge in the vibrant flavors of this Roasted Red Pepper Tomato Soup with Spinach Gnocchi, a comforting yet elegant meal that's as satisfying as it is wholesome. This recipe combines the smoky sweetness of oven-roasted red bell peppers and ripe tomatoes with the aromatic warmth of garlic, onion, and smoked paprika, pureed into a velvety, herbaceous soup. To elevate the dish, pillowy spinach-studded gnocchi is added, turning this classic soup into a hearty culinary masterpiece. Perfect for cozy dinners or entertaining guests, this dish is customizable with optional heavy cream for creaminess and a sprinkle of parmesan for a savory finish. Ready in just an hour and brimming with fresh, nourishing ingredients, this recipe is a delightful fusion of comfort food and gourmet flair.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 whole red bell peppers
• 6 whole ripe tomatoes
• 1 medium onion
• 4 whole garlic cloves
• 4 cups vegetable stock
• 4 tablespoons olive oil
• 0.5 cups fresh basil leaves
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 pound store-bought or homemade gnocchi
• 2 cups fresh spinach
• 0.25 cups heavy cream (optional)
• 0.25 cups parmesan cheese (optional, for serving)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Slice the red bell peppers in half and remove their stems, seeds, and membranes. Place them cut-side-down on a baking sheet lined with parchment paper.

Step 3

Core the tomatoes and place them alongside the peppers on the baking sheet. Add the unpeeled garlic cloves and drizzle with 2 tablespoons of olive oil.

Step 4

Roast the vegetables in the preheated oven for 25-30 minutes, or until the pepper skins are charred and the tomatoes are soft.

Step 5

While the vegetables roast, heat 2 tablespoons of olive oil in a large pot over medium heat. Finely chop the onion and sauté for 5-7 minutes, or until softened and translucent.

Step 6

Remove the roasted vegetables from the oven. Let the peppers cool slightly, then peel off their charred skins. Peel the garlic as well.

Step 7

Add the roasted peppers, tomatoes, peeled garlic, and sautéed onion to the pot. Pour in the vegetable stock and bring to a simmer.

Step 8

Add the basil leaves, smoked paprika, salt, and ground black pepper to the pot. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches and puree.

Step 9

Return the pot to low heat. Stir in the heavy cream (if using) and adjust seasoning to taste.

Step 10

Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions, then drain.

Step 11

Heat the fresh spinach in a skillet over medium heat with a splash of water until just wilted. Toss the cooked gnocchi with the spinach.

Step 12

Ladle the roasted red pepper tomato soup into bowls. Add a generous serving of spinach gnocchi to each bowl.

Step 13

Garnish with freshly grated parmesan cheese (if using) and a drizzle of olive oil before serving.

Nutrition Facts

Serving size	(3017.5g)

Amount per serving	% Daily Value*
Calories	2295.5

Total Fat 106.3g	0%
Saturated Fat 35.3g	0%
Polyunsaturated Fat 8.2g
Cholesterol 114.4mg	0%
Sodium 7444.0mg	0%
Total Carbohydrate 269.2g	0%
Dietary Fiber 40.0g	0%
Total Sugars 63.4g
Protein 70.5g	0%

Vitamin D 23.8IU	0%
Calcium 1105.3mg	0%
Iron 14.9mg	0%
Potassium 5796.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 12.2%

Carbs: 46.5%