Vegan Tomato Gnocchi Soup

January, 18th 2023 By Recipes by Sugar

Recipe Credit: Midwest Foodie

Vegan Tomato Gnocchi Soup is the perfect easy home cooked soup. Not only was this very easy to make, it is packed with flavor and is healthy. I love tomato soup, my husband not so much, but he actually really enjoyed this recipe. The gnocchi really added a great texture to the soup and a healthier alternative to a grilled cheese. I made this awhile back and have actually been craving it since making it, so hopefully that tells you how much I enjoyed this recipe.

Ingredients for Vegan Tomato Gnocchi Soup

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 6 clover garlic, sliced
• 1 teaspoon dried oregano
• 3 tablespoons basil pesto – vegan
• two 28 oz cans crushed tomatoes
• 2 cups vegetable broth
• 24 oz frozen potato gnocchi – vegan
• 13.5 oz can coconut milk
• Salt to taste
• Pepper to taste

Utensils Needed

• Pasta pot
• Cutting board
• Knife
• Spatula
• Ladle
• Immersion blender
• Measuring cup
• Measuring spoon
• Can opener

Directions for Vegan Tomato Gnocchi Soup

Prep Time: 5 minutes / Cook Time: 25 minutes

1. Midwest Foodie
2. Chop your onion and garlic as needed and set aside.
3. In the pot, add oil and turn heat to medium – high.
4. Next, add the onion. Stir for about 5 minutes.
5. Add garlic and oregano and cook for another minute.
6. Stir in pesto, tomatoes, and broth.
7. Turn heat to high and bring to a simmer.
8. Lower heat to medium and continue to simmer for 10 minutes, stirring occasionally.
9. Using the immersion blender, carefully blend the soup together until smooth.
10. Add coconut milk and gnocchi and stir.
11. Turn heat back up to medium – high and simmer soup.
12. Turn heat down to medium and continue simmering until gnocchi is cooked according to package, about 5 minutes.
13. Add salt and pepper to taste.
14. Garnish and serve!

Variations

• We are not vegan so I used what I could find. My grocery store only had room temp potato gnocchi, so I used that. I also used a basil gnocchi, it went great with this!
• I used garlic out of a jar that is already minced.
• When blending the soup, I had a hard time getting my soup to be smooth. I had read somewhere to add the salt at the end, as that can cause this issue. The salt and pepper is only added to taste, so it does not need to be added at beginning.
• If you do not have an immersion blender, go to original recipe for regular blender option.
• Garnish with Parmesan, cheese crisps, croutons, parsley, red pepper flakes, flavored olive oil.