As the cool air ushers in the vibrant colors of autumn, I find myself craving hearty, warming dishes that embrace the season. Enter my Creamy Vegan Tomato Gnocchi Soup—a recipe born out of necessity during a busy week when takeout just wasn’t cutting it. With a fragrant blend of fire-roasted tomatoes, silky coconut milk, and pillowy gnocchi, this one-pot meal transforms simple ingredients into a comforting bowl that feels like a hug on a chilly day.
Whipping this soup together takes just 30 minutes—perfect for a cozy night in or a quick, satisfying lunch between errands. Even better, it’s naturally vegan, dairy-free, and can easily be adapted for gluten-free diets. Join me as we dive into this delightful, creamy concoction that captures the essence of home-cooked comfort, no matter your dietary preferences!
Why You’ll Love This Gnocchi Soup
Simplicity: This recipe requires just one pot and 30 minutes of your time, making it a hassle-free choice for busy weekdays or spontaneous dinner plans.
Rich, Creamy Texture: The combination of coconut milk and smooth fire-roasted tomatoes creates a luscious broth that envelops each tender gnocchi in warmth.
Versatile: Feel free to customize with your favorite vegetables or adjust the creaminess to suit your palate—it’s like a blank canvas waiting for your creativity.
Crowd-Pleaser: Perfect for family dinners or cozy gatherings, this soup’s delightful flavors will have everyone asking for seconds!
Healthy Comfort: Packed with nutritious ingredients, this soup offers that satisfying comfort food feel without compromising on your health goals. You can even explore more comforting sides as you whip up this delightful dish by checking out my recommendations for simple pairings.
Gnocchi Soup Ingredients
For the Soup Base
• Gnocchi – Pillowy soft pasta shape; fresh or frozen can be used. For a gluten-free option, select gluten-free gnocchi.
• Fire Roasted Tomatoes – Provide a smoky depth of flavor. If unavailable, use regular diced tomatoes with 1 tbsp maple syrup and 1 tsp smoked paprika for added flavor.
• Onion – Adds sweetness and texture; either yellow or white varieties work well.
• Garlic – Freshly minced for enhanced aroma and flavor.
• Vegetable Broth – Serves as the flavorful base for the soup; opt for low-sodium if desired.
• Brown Sugar – Balances the acidity of the tomatoes in this comforting gnocchi soup.
• Red Pepper Flakes – Adds a kick of warmth without overpowering spice.
For the Creamy Element
• Coconut Milk (Lite or Full-Fat) – Delivers creaminess without dairy; use heavy cream for a richer taste if preferred.
For the Garnish
• Fresh Basil – Essential for an aromatic flavor; avoid dried basil for the best results.
Each ingredient brings something special to this creamy gnocchi soup, paving the way for a delightful, heartwarming dining experience!
How to Make Gnocchi Soup
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Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion, cooking for about 3-4 minutes until it’s softened and translucent.
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Sauté 3 cloves of minced garlic in the pot for an additional 1-2 minutes, until fragrant and lightly golden.
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Stir in 1 can (28 oz) of fire-roasted tomatoes, 4 cups of vegetable broth, 1 teaspoon of salt, 1 tablespoon of brown sugar, and a pinch of red pepper flakes. Bring the mixture to a boil.
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Simmer by reducing the heat, covering the pot, and letting it cook for 10 minutes to allow the flavors to come together.
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Blend the soup using an immersion blender to your desired consistency, leaving some tomato pieces for texture.
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Return the blended soup to a boil and add 1 can (13.5 oz) of coconut milk, 1 package (16 oz) of gnocchi, and a handful of fresh basil leaves. Cook for an additional 3-4 minutes until the gnocchi float to the top, indicating they’re tender.
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Serve your creamy gnocchi soup topped with extra basil, a drizzle of coconut milk, and a sprinkle of freshly cracked pepper. Enjoy the comfort!
Optional: Garnish with freshly grated vegan parmesan for an extra layer of flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Creamy Vegan Tomato Gnocchi Soup?
This comforting soup shines on its own, but pairing it with delightful sides elevates your meal to the next level.
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Buttered Sourdough Bread: Perfect for dipping, its crusty exterior and soft interior soak up the soup’s creamy goodness.
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Simple Mixed Green Salad: A fresh salad with vibrant greens and a light vinaigrette adds brightness and crunch to your cozy meal.
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Savory Garlic Breadsticks: Warm, cheesy breadsticks complement the soup beautifully, offering a fun texture and flavor contrast.
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Crispy Croutons: Homemade croutons add a delightful crunch and extra flavor, making each spoonful even more satisfying.
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Roasted Vegetables: Caramelized seasonal vegetables enhance the meal’s comfort factor, bringing sweetness and nourishment to the table.
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Red Wine: A glass of smooth red wine, like Chianti, complements the soup’s flavors and adds a touch of elegance to your dinner.
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Vegan Parmesan: Sprinkling some over the soup enriches its creaminess while contributing a nutty flavor that perfectly harmonizes with the tomato base.
Pairing these delicious elements with your creamy gnocchi soup is sure to create a memorable dining experience that comforts the soul!
Make Ahead Options
This Creamy Vegan Tomato Gnocchi Soup is a fantastic choice for meal prep, saving you time during those busy weeknights! You can chop the onions and garlic and store them in an airtight container in the refrigerator for up to 3 days. Additionally, the soup base (without the gnocchi and coconut milk) can be made 24 hours in advance and refrigerated. To finish the soup, simply reheat the base on the stove, add the coconut milk and gnocchi, and cook for 3-4 minutes until the gnocchi is tender. This way, you’ll enjoy all the comforting flavor of homemade soup with minimal effort!
Gnocchi Soup Variations & Substitutions
Feel free to make this recipe your own by experimenting with these delightful variations!
- Dairy-Free: Swap coconut milk for a creamy almond or cashew milk for a nutty twist that still keeps it vegan.
- Gluten-Free: Use gluten-free gnocchi made from rice or quinoa flour to enjoy this cozy dish without the gluten!
- Extra Veggies: Add chopped spinach or kale just before serving for a burst of color and nutrients that’ll elevate your soup.
- Herb Boost: Fresh thyme or oregano can add a new layer of flavor. Just a sprinkle enhances that comforting aroma.
- Spicy Kick: Toss in diced jalapeños or crushed red pepper flakes to dial up the heat, making your bowl of soup exciting!
- Creamy Alternatives: For a richer taste, replace coconut milk with cashew cream. Just blend soaked cashews with water for a silky smooth texture.
- Different Bases: Try pureed white beans instead of tomatoes for a creamy bean soup that brings a hearty boost to your meal.
- Flavor Infusion: Stir in a tablespoon of balsamic vinegar at the end of cooking; the acidity complements the sweetness beautifully, making each bite pop!
How to Store and Freeze Gnocchi Soup
Fridge: Store leftover gnocchi soup in an airtight container for up to 3-4 days. Reheat it gently on the stovetop or microwave, adding a splash of broth if it thickens.
Freezer: For long-term storage, freeze the soup in individual portions for up to 3 months. Make sure to leave some space for expansion, then seal tightly.
Thawing: To enjoy frozen gnocchi soup, transfer it to the fridge overnight to thaw, or use the microwave defrost setting, stirring occasionally.
Reheating: Heat the thawed soup on the stove, adding extra vegetable broth or coconut milk as needed to regain its creamy texture.
Helpful Tricks for Gnocchi Soup
Blending Safety: Wear gloves while blending or allow the soup to cool slightly to prevent burns from splashes.
Watch the Gnocchi: Avoid overcooking gnocchi as they can become mushy; once they float, they’re ready!
Flavor Enhancements: For a punchier taste, consider adding a splash of balsamic vinegar or a squeeze of lemon juice just before serving.
Vegetable Additions: Feel free to toss in extra veggies like spinach or kale during the simmering phase for added nutrition in your gnocchi soup.
Consistency Control: If the soup thickens too much, stir in additional vegetable broth or coconut milk to achieve your desired creaminess.
Creamy Vegan Tomato Gnocchi Soup Recipe FAQs
What type of gnocchi is best for this soup?
Absolutely! Fresh or frozen gnocchi works beautifully in this recipe. If you’re looking for gluten-free options, many brands offer gluten-free gnocchi made from alternative flours, which can give you that same pillowy texture.
How should I store leftover gnocchi soup?
Store your creamy gnocchi soup in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, gently reheat on the stovetop or in the microwave. If you notice it thickening, add a splash of vegetable broth for smooth consistency.
Can I freeze this soup?
Absolutely! To freeze, pour the cooled soup into individual portions in freezer-safe containers, leaving some space for expansion. It will stay good for up to 3 months. When you’re ready to serve, thaw it overnight in the fridge or use the microwave’s defrost setting, stirring occasionally.
What if my soup is too thick after reheating?
If your gnocchi soup thickens too much, simply stir in a bit more vegetable broth or coconut milk until you reach your desired creamy consistency. This is an excellent way to bring it back to life while keeping that rich flavor intact.
Are there any dietary considerations for this soup?
Yes! This recipe is naturally vegan and dairy-free. However, if you have nut allergies, be cautious with brands of coconut milk, as some may contain trace amounts of allergens. I recommend checking the labels for peace of mind.
What can I do if I accidentally overcook the gnocchi?
If your gnocchi ends up mushy, don’t fret! You can blend them into the soup for a more cohesive texture. Alternatively, consider adding more vegetables or croutons as a crunchy topping to balance the soft gnocchi.
Creamy Gnocchi Soup That Warms Your Soul in 30 Minutes
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add diced onion, cooking for about 3-4 minutes until softened.
- Sauté minced garlic for an additional 1-2 minutes until fragrant.
- Stir in fire-roasted tomatoes, vegetable broth, salt, brown sugar, and red pepper flakes. Bring mixture to a boil.
- Reduce heat, cover the pot, and simmer for 10 minutes.
- Blend the soup to desired consistency using an immersion blender.
- Return blended soup to a boil and add coconut milk, gnocchi, and fresh basil. Cook until gnocchi float.
- Serve topped with extra basil and a drizzle of coconut milk.