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.
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!
- Tomato and Carrot Soup
- Tuscan Chickpea Soup
- 15 Minute Miso Dumpling Soup
- Creamy Potato Leek Kale Soup
- Creamy Lemon White Bean Soup
- Nourishing Lentil Barley Soup
*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
- 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!
- 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.
Don't have an ingredient? Don't worry!
- Instead of fire roasted tomatoes, use regular crushed tomatoes. Consider adding 1 tablespoon of maple syrup and 1 teaspoon 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.
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!
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.
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.
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.
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.
- 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 tablespoon of maple syrup and 1 teaspoon 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
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Creamy Tomato Gnocchi Soup
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 28 oz can fire roasted tomatoes
- 1 ½ cups vegetable broth
- ¼ teaspoon salt
- 1 tablespoon brown sugar
- ¼ teaspoon 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)
- 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.