Creamy Tomato Gnocchi Soup

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This creamy tomato gnocchi soup is the coziest fall and winter soup to cuddle up with on the couch with a piece of buttered sourdough. The fire-roasted tomatoes provide a great depth of flavor and the pillowy soft gnocchi melt in your mouth with each bite.

What readers are saying:

Readers who have made this recipe are raving about it! Here is what they had to say after feeding their family:

This soup is so creamy and comforting but the fresh basil really makes it pop with refreshing flavor. Delicious and will definitely be making again!
Gina
6-12-23
This soup was so thick, creamy and delicious! Even my picky teenager loves it! I didn’t have an immersion blender so I used a regular blender and then put it back into the pot. This will be on our regular rotation!
Leah
4-11-23

  • EASY – This delicious soup is ready in 30 minutes or less in ONE POT
  • FLAVORFUL – Sweet fire roasted tomatoes with a touch of creamy coconut milk with pillowy potato gnocchi create the ultimate comfort food
  • PERFECT FOR FALL OR WINTER – my favorite season to enjoy this tomato gnocchi soup!
  • VEGAN, DAIRY-FREE, & GLUTEN-FREE (with gf gnocchi)

If you’re in the mood for one of those soups that melts in your mouth and warms you with every bite then this tomato gnocchi soup is made for you! It is perfect meal for soup season and I make it every year at least 3-4x. Gnocchi is a cozy comfort food that pairs perfectly with the classic tomato soup.

I guarantee this will be one of those soups you will want to make over and over again too on those chilly days.

Add some more delicious soup to your recipe plans!

*This is a vegan tomato gnocchi soup (as most gnocchi are vegan) but check the label to make sure there are no eggs added.

🥫What you need for this recipe

Main Ingredients

  • Gnocchi: You can get fresh or frozen gnocchi for this vegan tomato gnocchi soup. Gnocchi come in lots of flavors so feel free to switch it up with a fun flavor such as pesto or mushroom.
  • Fire Roasted Tomatoes: Find these in a can labeled “fire roasted”. The tomatoes are charred over a flame and then canned. This increases the depth of flavor and enhances the sweetness and smokiness. They are not spicy. Canned tomatoes make this recipe much simpler and quicker!

Flavorful Additions

  • Onion: You can use a yellow or white onion for this recipe.
  • Fresh garlic: There’s nothing like freshly minced garlic! Toast this up with some olive oil over the stove for more depth of flavor.
  • Lite coconut milk: You don’t need a lot to add a creamy flavor to our soup without the need for any dairy product. I use lite coconut milk because it is lower in calorie and fat but still achieves the creamy flavor in our soup.
  • Vegetable broth: You can use regular or low-sodium if you are cutting back on the salt.
  • Fresh basil: This adds so much aromatic flavor to our soup. Don’t substitute this with dried- you need the fresh basil to elevate the tomato flavors.
  • Brown sugar: This balances the acidity of the tomatoes.
  • Red pepper flakes: This won’t make it spicy, but balances the sweetness and acidity in this soup.

🔄Simple swaps

Don’t have an ingredient? Don’t worry!

  • Instead of fire roasted tomatoes, use regular crushed tomatoes. Consider adding 1 tbsp of maple syrup and 1 tsp of smoked paprika to give a smoky and sweet flavor similar to fire roasted tomatoes. (If you don’t want that flavor don’t add it).
  • Instead of brown sugar use maple syrup.
  • Swap out regular potato gnocchi with a healthier one like cauliflower gnocchi (which you can find at Trader Joe’s). You could even make your own homemade gnocchi!
  • Instead of lite coconut milk, you can use full-fat or also cashew cream.

▶︎Did you know you can make your own vegetable broth using bouillon cubes? Check out this homemade vegetable bouillon recipe that uses all natural ingredients!

📝Step-By-Step Instructions

1. Cook your diced onion in a large pot with a little bit olive oil over medium heat for 3-4 minutes. Add in your minced garlic and cook for another few minutes until fragrant.

2. Add in fire roasted tomatoes, vegetable broth, salt brown sugar,and red pepper flakes.

3. Bring to boil and then turn down heat and simmer (covered) for 10 minutes to let the flavors infuse.

4. Using an immersion blender, carefully blend the soup to the desired consistency ( I left a few tomatoes pieces and it was really good!) *CAREFUL– the soup will be hot! You can wear gloves as you do this to protect yourself or let the soup cool down for a few minutes.

5. Bring back to boil and add in coconut milk, gnocchi, and basil. Cook for 3-4 minutes until gnocchi are cooked through.

6. Top individual bowls with more basil, a drizzle of coconut milk, and fresh pepper. Enjoy!

For another cozy soup, try out this Rustic Tomato Ravioli Soup!

🥖Other Toppings or Pairings You May Enjoy

Toppings

Pair your soup with

▶︎Looking for more cozy soups? Try out this Spiced carrot and lentil soup or my Coconut Curry Noodle Soup!

❓Recipe FAQ’s

Are gnocchi gluten-free?

Gnocchi are generally not gluten-free because they contain flour (wheat). You can make your own gluten-free gnocchi or you can find gluten-free gnocchi by some brands, such as this one here.

Where can I buy gnocchi?

Gnocchi is often found in the refrigerator section of your grocery store near the other pre-made pastas. If it isn’t as fresh, you may find it in the pasta aisle as well. At Trader Joe’s you can find frozen cauliflower or kale gnocchi (btw- this is delicious!).
I also love to check out local Italian markets for gnocchi. They are often the best gnocchi- fresh, softer, and more flavorful.

Can I make this without an immersion blender?

You can make this vegan gnocchi soup with a regular blender, but be cautious because the soup will be very hot. Ladle over 50% of the soup into a blender and blend for few seconds (don’t overblend). Return back to the soup and check the texture. If it’s still too chunky to your liking consider blending some more of the soup.

How do I store this soup?

Fridge: Store in the fridge for 3-4 days after it is cooled. Reheat this vegan gnocchi soup the microwave or over the stove. If it is becoming too thick, add a little more water or vegetable broth.
Freezer: I do not recommend freezing this soup as the gnocchi become more soft/soggy over time. I highly recommend enjoying this soup the day of and one day after for leftovers.


Pro Tips


  • Gnocchi cooking time can vary. Most will be ready in 3-4 minutes if using room temperature gnocchi. If you are using frozen gnocchi they may taken 6-8 minutes. Don’t overcook your gnocchi or they will be mushy!
  • If you can’t find fire roasted tomatoes you can use regular diced tomatoes. Consider adding 1 tbsp of maple syrup and 1 tsp of smoked paprika to give a smoky and sweet flavor similar to fire roasted tomatoes.
  • Fresh basil makes a huge difference! It creates a delicious addition to the flavor of the soup and I highly recommend using fresh basil in this recipe.

Other cozy soups you will love

If you love a good comforting dish, you will enjoy this creamy Vegan Mac & Cheese or Acorn Squash Curry!

♡ Did you love this recipe? ♡

Leave a ⭐️rating and ✏️comment below (I love to read them!) Tag us on Instagram with a photo or video of your dish 📸 @naturallieplantbased.

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Creamy Tomato Gnocchi Soup

Allie Petersen
This creamy tomato gnocchi soup is a cozy meal with flavorful fire roasted tomato broth, pillowy soft gnocchi, and fresh basil.
5 from 75 votes

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Lunch/Dinner
Cuisine Italian
Servings 4 servings
Calories 335 kcal

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 28 oz can fire roasted tomatoes
  • 1 1/2 cups vegetable broth
  • 1/4 tsp salt
  • 1 tbsp brown sugar
  • 1/4 tsp red pepper flakes
  • 1 cup lite coconut milk (+ more for topping if desired)
  • 16 oz package fresh or frozen gnocchi* See note
  • 1 cup fresh basil (+ more for topping if desired)

Instructions
 

  • In a large pot add your olive oil and diced onion. Cook for 3-4 minutes over medium heat, then add in your minced garlic and cook for another few minutes until fragrant.
  • Add your fire roasted tomatoes, vegetable broth, salt, brown sugar, and red pepper flakes.
  • Bring to boil and then turn down heat to and simmer (covered) for 10 minutes to let the flavors build.
  • Using an immersion blender, carefully blend the soup to the desired consistency (leave in a few tomato pieces if desired).
  • Bring back to boil and add in coconut milk, gnocchi, and basil. Cook for 3-4 minutes until gnocchi are cooked through and float to the top.
  • Top with more basil, a drizzle of coconut milk, and fresh pepper.
  • Enjoy with crackers, toasted bread, croutons, or another delicious side.

Notes

Note: Gnocchi cooking time can vary. Most will be ready in 3-4 minutes if using room temperature gnocchi. If you are using frozen gnocchi they may taken 6-8 minutes. Don’t overcook your gnocchi or they will be mushy!
Other notes: 
-Be careful when blending your soup with the immersion blender because it will be hot. You can let it cool for 5 minutes or consider wearing gloves. 
If you can’t find fire roasted tomatoes you can use regular diced tomatoes. Consider adding 1 tbsp of maple syrup and 1 tsp of smoked paprika to give a smoky and sweet flavor similar to fire roasted tomatoes.
Store in the fridge for 3-4 days after it is cooled. Reheat this vegan gnocchi soup the microwave or over the stove. If it is becoming too thick, add a little more water or vegetable broth.
-I do not recommend freezing this soup as the gnocchi become more soft/soggy over time. I highly recommend enjoying this soup the day of and one day after for leftovers.

Nutrition

Calories: 335kcalCarbohydrates: 59gProtein: 7gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 1234mgPotassium: 76mgFiber: 5gSugar: 9gVitamin A: 1336IUVitamin C: 8mgCalcium: 108mgIron: 6mg
Tried this recipe?Comment below & tag @naturallieplantbased on Instagram!

19 Comments

  1. 5 stars
    Obsessed with how this turned out! Just as described. And so good with a toasted cheese 😍😍😍

  2. 5 stars
    This soup was so yummy!! We did modify the soup and used heavy cream instead of coconut milk because we have some picky eaters but it was so filling. A great comfort food. Easy to make and so delicious!!

  3. 5 stars
    I love this soup! It’s the perfect blend of creamy, sweet, and savory. The coconut milk adds a nice touch of richness to the broth, and the gnocchi is light and fluffy.

  4. 5 stars
    This soup was so thick, creamy and delicious!! Even my picky teenager loves it! I didn’t have an immersion blender so I used a regular blender and then put it back into the pot. This will be on our regular rotation!

  5. 5 stars
    This soup is so creamy and comforting but the fresh basil really makes it pop with refreshing flavor. Delicious and will definitely be making again!

  6. 5 stars
    This soup turned out great! I love the use of coconut milk, it gave it such a nice flavor, without being overpowering.

  7. 5 stars
    This was such a good cozy soup recipe!! I loved the gnocchi in it and the coconut milk made for a surprising and rich flavor. Will be making this all fall!

  8. 5 stars
    Hi! This soup recipe is great! I added precooked wild rice to it. There was smoky from the tomatoes, creamy from the coconut milk, savory from the garlic and onion, and the different textures really rounded this out.
    I’m glad I chose your recipe for dinner tonight : )

    1. Hi Gina, Firstly, thanks so much for your review! I am also so happy to hear you loved the blend of flavors. This has been one of my favorite soup recipes for years. Glad you enjoyed too! 🙂

  9. 5 stars
    The addition of maple syrup and smoked paprika gave it that extra depth. My favorite were the fire roasted tomatoes, they’re sweet and smoky and paired well with the creaminess of the soup.

    1. 5 stars
      This was my first step into making plant based dinner meals. It got really cold a week ago so I decided to make this for dinner for myself and my roommates and we were all blown away at how flavorful it was. I got my roommates asking me to make it again this week, lol. 5/5 for those cold nights!!

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