Easy Recipe for Gnocchi Soup
This creamy tomato gnocchi soup is a cozy meal with flavorful fire roasted tomato broth, pillowy soft gnocchi, and fresh basil.
Servings: 4 servings
Calories: 335kcal
Equipment
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 full-fat or 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: 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