Far from humble — fresh and canned tomatoes simmered with garlic and herbs, blended silky smooth, then loaded with pillowy gnocchi, zucchini, and a creamy swirl of Greek yogurt.
Servings
4
Prep time
20 min
Cook time
25 min
Total time
50 min
Ingredients — 4 servings
| Ingredient | Quantity | Unit |
|---|---|---|
| Olive oil | 2 | tbsp |
| Medium yellow onion, diced | 1 | — |
| Garlic cloves, minced | 3 | — |
| Crushed tomatoes, canned | 28 | oz |
| Fresh tomatoes, diced | 12 | oz |
| Low-sodium tomato juice | 3 | cups |
| Chicken bone broth | 2 | cups |
| Red wine vinegar | 2 | tbsp |
| Cantanzaro herbs or Italian herbs | 1 | tsp |
| Sugar | 1 | pinch |
| Refrigerated gnocchi | 12 | oz |
| Zucchini, cut into half moons | 1 | — |
| Plain Greek yogurt | 1 | cup |
| Fresh basil, coarsely chopped | ¼ | cup |
| Flat-leaf parsley, coarsely chopped | ¼ | cup |
| Salt & freshly ground black pepper | — | to taste |
Directions
1
Build the base. Warm the olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, 5 to 6 minutes. Stir in the minced garlic for the final minute and cook until fragrant.
2
Simmer the tomato broth. Add the crushed tomatoes, fresh diced tomatoes, tomato juice, chicken bone broth, red wine vinegar, herbs, and sugar. Stir to combine, bring to a gentle simmer, and cook uncovered for 12 minutes.
3
Blend until smooth. Remove the pot from the heat and puree with an immersion blender until the soup is completely silky. If using a countertop blender, work in batches and hold the lid firmly with a folded towel to prevent hot splashing.
4
Add gnocchi and zucchini. Return the pot to medium heat. Stir in the gnocchi and zucchini half moons and cook for 12 minutes until the gnocchi are tender and the zucchini is just cooked through. Turn off the heat and leave to cool for 5 minutes.
5
Finish and serve. Stir in the Greek yogurt one tablespoon at a time, mixing thoroughly after each addition until the soup is smooth and creamy. Fold in most of the basil and parsley, then season with salt and pepper. Ladle into bowls and garnish with the remaining fresh herbs.
Cook's notes
Add the yogurt carefully
Stirring the Greek yogurt in one tablespoon at a time — into soup that has cooled for 5 minutes — prevents it from curdling. Adding cold yogurt all at once to very hot soup causes the proteins to split and the texture to turn grainy. Patience here makes all the difference.
Cantanzaro herbs substitute
Cantanzaro herbs are a specialty blend available at Savory Spice Shop. If you can't find them, Italian seasoning with a pinch of dehydrated lemon peel makes a very close substitute and works beautifully in this soup.
Swap the vegetables freely
Zucchini can be replaced with fresh spinach (stir in at the end), or try diced carrots and celery added alongside the onion at the start. This soup is very accommodating of whatever vegetables you have on hand.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | — | Saturated fat | — |
| Protein | — | Cholesterol | — |
| Total carbohydrate | — | Sodium | — |
| Dietary fiber | — | Calcium | — |
| Total sugars | — | Vitamin C | — |
| Total fat | — | Potassium | — |
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