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–+ servings
Creamy Gnocchi

Creamy Gnocchi Soup That's Comfort Food in a Bowl

This Creamy Gnocchi Soup is a delightful warm embrace in a bowl, perfect for chilly days and quick to prepare.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Pasta
Cuisine: Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tblsp Olive Oil Extra virgin for more vibrant flavor
  • 1 medium Yellow Onion Substitute with white onion if needed
  • 3 cloves Garlic Fresh preferred
  • 28 oz Fire Roasted Tomatoes Forms the flavorful base of the soup
  • 1.5 cups Vegetable Broth Low-sodium preferred
  • 0.25 tsp Salt
  • 1 tblsp Brown Sugar Adjust to taste
  • 0.25 tsp Red Pepper Flakes Optional
For Creaminess
  • 1 cup Coconut Milk Full-fat or ½ cup heavy cream for richness
For the Gnocchi
  • 16 oz Gnocchi Use fresh or frozen, gluten-free if needed
For Garnish
  • 1 cup Fresh Basil Do not substitute with dried

Equipment

  • large pot
  • Immersion Blender

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 3-4 minutes.
  2. Stir in 3 minced garlic cloves and sauté for an additional 1-2 minutes.
  3. Add 28 ounces of fire-roasted tomatoes, 1 ½ cups of vegetable broth, ¼ teaspoon of salt, 1 tablespoon of brown sugar, and ¼ teaspoon of red pepper flakes. Stir and bring to a boil, then simmer for 10 minutes.
  4. Blend the soup to your desired consistency using an immersion blender.
  5. Return to a gentle boil and stir in 1 cup of coconut milk. Add 16 ounces of gnocchi and cook for 3-4 minutes.
  6. Stir in 1 cup of freshly chopped basil and let it wilt slightly.
  7. Ladle the soup into bowls, garnishing with extra basil and a drizzle of coconut milk if desired.

Nutrition

Serving: 1bowl

Notes

For the best experience, savor the soup freshly made. Store leftovers in an airtight container for up to 3-4 days.

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