I love this soup! The Moosewood version makes it with homemade couscous dumplings, which are good, but I actually like it with frozen potato gnocchi even better! (My grandkids call it "Yucky Tomato Soup" -- but they mean it in a good way.) This recipe will serve about 8 -- I love having left-overs.

1 onion chopped

3 cloves garlic chopped

2 T. olive oil

3 T. hot chili powder (or 1 T. hot; 2 T. regular)

2 T. flour

salt/pepper to taste

3 large cans diced tomatoes (best: Muir Glen Fire Roasted)

4 cups Chicken or Vegetable broth

1 lb. frozen potato gnocchi

1/2 cup finely chopped parsley

Optional: garnish with grated sharp cheddar

Saute onion and garlic in olive oil until soft. Strain the tomatoes (keep the juice) and add the strained tomatoes to the onion/garlic mixture. Stir in the flour and chili powder and cook for 3 minutes. Add reserved tomato juice and chicken or veggie broth. Bring to a boil and lower heat and simmer for about 15 minutes. At this point, if you'd like a smoother soup, you can carefully scoop some into a blender (only half full!) and blend until smooth -- I usually do that with about half and leave the other half chunky. Taste for seasonings and add salt and pepper as needed (depends on the tomatoes and broth that you're using). Bring the soup up to boil again and add the gnocchi.When the gnocchi rise to the top stir in the parsley and the soup is done. Serve with optional cheese garnish and some good crusty bread. Perfect for a frosty winter supper!