Go Back
–+ servings
Creamy Gnocchi Soup

Creamy Gnocchi Soup

This Creamy Gnocchi Soup blends roasted tomatoes and soft gnocchi for a warm, satisfying meal in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 16 ounces Gnocchi Fresh or frozen varieties
  • 28 ounces Fire Roasted Tomatoes Canned is ideal for convenience
  • 2 tablespoons Olive Oil Extra virgin preferred
  • 1 medium Yellow Onion Can substitute with white onion
  • 3-4 cloves Garlic Minced for best flavor
  • 1 can Lite Coconut Milk Full-fat for richer taste
  • 4 cups Vegetable Broth Low-sodium is a good option
  • 1 tablespoon Brown Sugar Can swap with maple syrup
  • 1 pinch Red Pepper Flakes Adjust to taste
  • 1 cup Fresh Basil Avoid dried for optimal flavor

Equipment

  • Large pot
  • immersion blender

Method
 

Cooking Instructions
  1. Heat olive oil in a large pot over medium heat. Sauté diced onion for 3-4 minutes until translucent.
  2. Add minced garlic and cook for an additional 2 minutes until fragrant.
  3. Stir in fire-roasted tomatoes, vegetable broth, brown sugar, and red pepper flakes. Bring to a boil, then simmer for 10 minutes.
  4. Blend the soup to desired consistency using an immersion blender.
  5. Bring the soup back to a boil, then stir in coconut milk, gnocchi, and fresh basil. Cook for 3-4 minutes until gnocchi float.
  6. Serve hot, garnished with additional basil, a drizzle of coconut milk, and fresh pepper.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 6gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gSodium: 800mgPotassium: 770mgFiber: 4gSugar: 5gVitamin A: 8IUVitamin C: 15mgCalcium: 6mgIron: 10mg

Notes

Enjoy fresh for the best flavor. Store leftovers in the fridge for up to 3-4 days, but do not freeze.

Tried this recipe?

Let us know how it was!