For the Tomato Soup:
1 Large onion (or 2 smaller ones)
2 Garlic Cloves
2 Sticks of Celery
1 Red Pepper
8 Cherry Tomatoes
2 Cans Chopped Tomatoes
500-600ml Vegetable stock (see how to make it here)
Splash of balsamic vinegar
With this recipe the original made the gnocchi themselves and the method can be found here http://veghotpot.wordpress.com/2012/07/27/tomato-soup-with-basil-gnocchi-dumplings/ and this will allow you to make a basil variation if you choose, I just added basil leaves to the soup at the end.
Cook Gnocchi according to packet (or recipe) directions.
Whilst these are cooking you can start making your soup, this will give it enough time to slowly cook and get a rich intense texture and flavour. Start by dicing the onion and slicing the celery sticks and sautee in a little oil in a large sauce pan for 2 -3 minutes then crush the garlic into the pan and continue to cook on a low to medium heat for 10 minutes.
Once the onions and celery are really soft, deseed and chop the rep pepper and add to the pan with the cherry tomatoes (left whole). Cook for a further 5 minutes.
Add the chopped tomatoes, vegetable stock, balsamic vinegar and some black pepper, turn the heat down, cover with a lid or some tin foil and leave this to simmer now for 30 – 40 minutes.
Check on your soup and give it a good stir, if it looks like it needs thickening then take the lid off for the last 15 minutes or so.
Take your soup off the heat and using a fork go around and slightly crush all of the cherry tomatoes so that they release their juices.
Serve up the soup and then pile the basil gnocchi on to the top and drizzle with a little olive oil and give it a good grind of strong black pepper. The soup will re heat the gnocchi.
recipe initially found on http://www.veghotpot.wordpress.com/