Kristen and Michael's Spicy Tomato Soup with Gnocchi and Spinach

 Jane and Gary's friends Kristen and Michael made this hearty and flavorful soup on a cool spring day, much to the Smiths' delight.  Unlike many tomato soups, this one is chunky and complex and is quite beautiful.  Try pairing it with a tossed salad and bread with an olive oil herb dipping bowl.  The recipe is veganized from this New York Times recipe.

Makes 6 hearty portions.  You can prepare this a day in advance, then reheat before serving.

Ingredients

1/3 c EVOO

2 large yellow onions, halved and thinly sliced

10 garlic cloves, smashed and finely chopped (use most in step 2; reserve 2 t for step 5)

1 1/2 t crushed red pepper

1 t cumin seeds

1 28-oz can crushed tomatoes

1/2 cup packed fresh basil (about 3 sprigs)

4 cups vegetable stock

1 pound shelf-stable gnocchi (K&M used a pesto gnocchi, but make sure it does not contain cheese)

10 oz fresh spinach, coarsely chopped (4 packed cups)

salt

granulated sugar if needed

Preparation

Follow directions in the recipe, omitting the addition of the cream in step 6.