Creamy Tomato Gnocchi Soup
This creamy tomato gnocchi soup is a cozy meal with flavorful fire roasted tomato broth, pillowy soft gnocchi, and fresh basil.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Lunch/Dinner
Cuisine: Italian
Servings: 4 servings
Calories: 335kcal
- 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.
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 tablespoon of maple syrup and 1 teaspoon 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.
Calories: 335kcal | Carbohydrates: 59g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 1234mg | Potassium: 76mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1336IU | Vitamin C: 8mg | Calcium: 108mg | Iron: 6mg