While I absolutely love the summer months, I really do enjoy the change of seasons. Soup season is upon us and I am so excited to share this super easy and tasty Creamy Vegetable & Gnocchi Soup with you today. Serve this comforting soup with a salad and some buttermilk biscuits to complete the meal.
Happy Friday!! Its that time again- its our Freaky Friday Recipe Swap: Fall Edition!! several times a year a bunch of us food bloggers, organized by the incredibly talented Michaela of An Affair From The Heart, get together for a recipe swap. We are each assigned a blog to then chose a recipe from to recreate and share. This round I was assigned the incredibly talented Debi of Life Currents! I’ve been following her blog for a long time and it is a go to for me when I need inspiration in the kitchen.
Michaela puts an incredible amount of time and effort into organizing these blog hop recipe swaps several times throughout the year and I sure appreciate her efforts. Her food blog, An Affair From The Heart, has some of the most delicious recipes you will find! Some MUST TRYS: Applesauce Bread with Chocolate Chips, Giant Butterscotch Cookies, Baked Roast Beef Sliders with Horseradish Sauce and her Reuben Burger. Talk about drool worthy, right?
The weather in NJ has gone back and forth quite a bit between crisp Fall like temps and warm humid rainy days… we are in the transition stage. I will say, as soon as I get a cool crisp day, I go immediately to soup. To me soup is such a comforting meal and I am always looking for new recipes to make. When it came time to browse through the Life Currents blog to pick the recipe I’d share- knew it had to be an easy and tasty soup and this Creamy Vegetable & Gnocchi Soup was the winner. Debi has SO many incredible recipes that I look forward to trying. Some of the recipes I plan to make very soon are her Crock Pot Chicken Tacos, Cheesy Shrimp Dip and her Blackberry Cream Scones.
This Creamy Vegetable & Gnocchi Soup is so great as it not only tastes fantastic but comes together easily and quickly. In my book that is a weeknight family dinner winner! You start with sautéing onion and garlic powder in butter and olive oil and the aroma, oh my, just glorious! Once beautifully softened and golden, stir in some flour to create your roux- the thickening agent for the soup.
What I love about all of Debi’s recipes- is the building of flavors. Once you’ve cooked the roux for a couple minutes you’ll stir in milk or half & half, fresh thyme, salt and pepper. Let that simmer away until its thickened up a good bit. Stir in shredded carrots and allow that to simmer for a few more minutes. I have to say, the fresh thyme along with the creamy soup bake is heavenly!
Once the carrots are tender you’ll add in vegetable broth, bring it up to a boil and let it simmer until thickened to your liking. From there go ahead and stir in frozen peas and gnocchi, cooking for a few minutes or per the package timing. At the very end stir in some fresh chopped spinach. Season with any additional salt or pepper if needed. A little note- you’ll notice in my photo the gnocchi are not yet in the pot. I decided to make fresh potato gnocchi simply because I really enjoy making pasta. I gave a quick boil to my gnocchi then added them in a simmered in the coup just the last couple minutes.
- 3 Tbsp unsalted butter
- 2 Tbsp olive oil
- 1 yellow onion, finely chopped
- 1 ½ tsp garlic powder
- ¼ cup all purpose flour
- 3 cups whole milk or half & half
- 1 cup shredded carrots
- 1 tsp fresh thyme leaves
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 4 cups vegetable broth
- 16 oz gnocchi pasta
- ¾ cup frozen green peas
- 2 cups fresh spinach, coarsely chopped
- In a large pot over medium heat, melt the butter with the oil. Add in the chopped onions and garlic powder, and cook until the onions are soft and starting to brown, about 10 minutes.
- Stir in the flour. Cook for about 5 minutes to cook off the raw flour flavor.
- Slowly add the milk, stirring until smooth, and cook for three minutes. Mix in the carrots, thyme, salt, and pepper. Cook over medium-high heat for 5-7 minutes or until thickened.
- Stir in the broth, and heat on high to bring soup to a boil. Turn heat down to low to simmer the soup for 15-20 minutes.
- Stir in the gnocchi and frozen peas, cooking about 3 minutes, or according to package directions for the pasta.
- Stir in the spinach leaves and cook until everything is heated through and the spinach wilts, about 3 or 4 minutes. Taste for salt and pepper.
Take a look at all of our 2021 Freaky Friday Fall Edition Recipes:
- An Affair from the Heart – Pumpkin Pie Bars with Shortbread Crust
- Aunt Bee’s Recipes – 30 Minute Skillet Lasagna
- The Carefree Kitchen – Brazilian Cheese Bread
- Devour Dinner – Instant Pot Applesauce
- Fresh April Flours – Instant Pot Garlic Mashed Potatoes
- The Fresh Cooky – Air Fryer Ravioli
- The Foodie Affair – Bacon Wrapped Green Bean Bundles
- Hostess at Heart – Fudgy Chocolate Brownie Cookie Recipe
- House of Nash Eats – Pumpkin Bundt Cake
- Kathryn’s Kitchen Blog – Halloween Monster Cookie Recipe
- Lemoine Family Kitchen – Creamy Vegetable Gnocchi Soup
- Life Currents – Loaded Potato Skins
- Life, Love & Good Food – Lemon Chicken Orzo Soup
- The Speckled Palate – Tortellini Butternut Squash Pasta with Pancetta and Spinach
- Sue Bee Homemaker – Overnight Sourdough Bread