A rich and creamy vegan tomato soup is a meal in itself, with gnocchi & delicious roasted aubergine (eggplant) croutons. An easy family dinner that will please everyone.
Do you ever struggle to prepare food that meets everyone’s likes and dislikes? Family meal preparation is an exercise in compromise, at least in this house. Nobody is particularly fussy, but everyone has their favourite ingredients, and those that they don’t like so much. Creating meals that balance everyone’s preferences can be difficult.
Likes and dislikes
For instance, I love soup, and I love gnocchi, but DH doesn’t really like either of them. I’m not sure what his problem is with soup, but gnocchi get a bad rap because they’re so carb-dense that as a diabetic he can only eat a small amount. So he still feels hungry when he’s finished. I’ve played around with ways to cook and serve gnocchi for ages, trying to find a recipe that was acceptable to everyone.
Delicious gnocchi & tomato soup
I hoped that this gnocchi and tomato soup would a) be super-delicious, and b) have enough carb-less food in it that wasn’t gnocchi, such that DH would be happy to eat a big bowl of it and leave the table feeling full.
I also had to bear in mind that my daughter Kipper, who really isn’t a fussy eater, doesn’t like tomatoes. Everyone’s allowed one food they dislike, right?!
Souper easy
The tomato soup part was pretty straightforward. I added some carrots for extra fibre and texture, plenty of garlic and fresh basil for flavour, and a good dollop of coconut cream (you could use dairy cream) for a silky finish.
We persuaded Kipper that this was really just ketchup in the form of soup, and she nommed it down. WIN!
Vegetable ‘croutons’
I find soup quite filling anyway, but to further bolster the meal for DH, I roasted diced aubergines (eggplant) to make crispy and delicious ‘croutons’. We piled them on top of the soup and they added a rich flavour as well as looking lovely and helping to fill our tummies.
Optional extras
If you want to be extra fancy, you could also try adding one or more of the following to your tomato soup:
- A swirl of basil pesto
- A drizzle of fruity evoo
- Some freshly grated parmesan
- A dollop of creme fraiche or a non-dairy alternative
- A sprinkle of toasted seeds
- Chopped fresh herbs such as basil, parsley, rosemary or oregano
Ingredients for tomato soup with gnocchi and aubergine (eggplant) ‘croutons’
I really need to come up with a shorter name for this dish. As it is, the title is nearly as as long as the ingredients list!
Anyway, to make this lovely dinner for your own family, you will need the following ingredients:
- onions
- garlic
- carrots
- tinned tomatoes
- tomato puree
- olive oil
- vegetable stock
- coconut cream – or you can use dairy cream if you prefer
- aubergine (eggplant) – for the tasty croutons
- fresh basil leaves
- readymade potato gnocchi – although if you want to make your own, check out this recipe for homemade potato gnocchi
Tomato soup with gnocchi
Of all the ways I’ve served gnocchi, I think this has been the closest to winning universal approval round the family table. DH had plenty to eat, Kipper happily scoffed a bowl of creamy tomato soup, and I got to enjoy soup and gnocchi – two of my favourite foods! A happy compromise indeed.
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Tomato soup with gnocchi and aubergine croutons
Ingredients
- 1 large aubergine
- 6 tablespoon olive oil – divided
- 2 medium onions
- 4-6 cloves garlic
- 3 medium carrots
- 400 g tin peeled tomatoes
- 2 tablespoon tomato puree
- 500 ml hot vegetable stock
- Salt and pepper to taste
- 50 ml coconut cream
- Generous handful torn basil leaves
- 500 g readymade potato gnocchi
Instructions
- Preheat the oven to 180°C (350°F). Cut the aubergine into 1cm (0.4 inch) dice, toss with 3 tablespoon of the olive oil, and spread out on a baking sheet. Bake for 45 minutes until cooked – soft within and crispy at the edges.
- Meanwhile, make the soup. Peel and dice the onions, and peel and crush the garlic cloves. Heat the remaining 3 tablespoon oil in a large pan and saute the onions and garlic over a medium heat for 5 minutes until soft.
- Peel and dice the carrots and add to the pan. Continue cooking for another 5 minutes.
- Add the tinned tomatoes, and break them up with a spoon. Add the tomato puree and stock, stir well, reduce the heat and simmer, covered for 15-20 minutes.
- Blend the soup until very smooth. Season to taste and stir in the coconut cream. Add the torn basil leaves and keep warm, but do not allow to boil.
- Cook the gnocchi according to the directions on the packet. Drain.
- Divide the gnocchi between 4 bowls, and top with soup. Sprinkle over the roasted aubergine croutons, or serve separately and invite diners to help themselves.
Nutrition
More delicious soup recipes
If you love soup as much as I do, why not try this lovely smooth parsnip, pear and ginger soup, or creamy courgette and potato soup.
If you prefer something chunky how about delicious mushroom soup with freekeh or sweet and sour cabbage and tomato soup with rice.
Corina
It looks like a beautiful soup – I certainly also struggle to find meals that everyone will like without resorting to a limited number of ingredients.
Helen
Thanks Corina. The ‘pick n mix’ approach does make mealtimes smoother 🙂
HedgeComber
I feel your pain at having to take a myriad of different tastes into account at dinner time – that said this looks like a winning recipe!
Janie x
PS Wishing you all the very best of 2016 😉
Camilla @FabFood4All
This soup looks amazing, love all the flavours and especially the addition of gnocchi which I am a latecomer to!
Helen
Thanks Camilla! You’ll be glad you’ve found gnocchi! They’re a terrific standby and you can knock up a great dinner in moments.
littlesunnykitchen
I haven’t had a tomato soup in ages, this recipe sounds wonderful and I love how you added the aubergine! Will pin to try later x
Helen
Thanks! I love sunny soups like this when the weather is cold and grey. Like a cuddle in a bowl 🙂