Vegan Tomato Gnocchi Soup
This one pot Vegan Tomato Gnocchi Soup is the ultimate comfort food that takes just 30 minutes to throw together! The best part is the potato gnocchi cooks right in the creamy tomato soup which means you have one less dish to wash and the soup gets an extra boost of creaminess from the starch in the gnocchi! If you’re new to gnocchi, this recipe is a great place to start!
You Will Love This
- It’s vegan but SO filling! Whether your family is vegan full-time, or you’re just trying to cut out some meat and dairy, it can be hard to find meals that keep everyone full. This potato gnocchi soup, however, combines tomatoes, coconut milk, and yummy little dumplings to make sure everyone is satisfied.
- It’s quick and easy! If you’re curious how to make gnocchi soup – you’re basically going to add everything to the pot and then it all cooks together! Soup this creamy and flavorful is often a big production, but not this time. This soup needs a little simmer time to warm gnocchi and meld flavors, but it’s on the table in about 30 minutes.
- It’s not full of preservatives. I’m a big fan of easy, homemade soups, because—have you looked at the ingredients list on canned soups lately? This easy gnocchi soup is full of real food that you can feel good about serving your family.
Instructions
Heat oil in a large pot over medium-high heat. Add onion along with a large pinch of salt and pepper and cook, stirring frequently for 5 minutes. Add garlic and oregano.
Cook for another minute.
Stir in pesto, tomatoes, and vegetable broth.
Turn heat to high and bring to a simmer. Lower heat and simmer over medium-low heat for 10 minutes, stirring occasionally.
Carefully blend using an immersion blender or high-speed blender until smooth and creamy.
Stir in coconut milk and frozen gnocchi.
Turn heat to medium-high and bring to a simmer. Reduce heat to medium-low or low and gently simmer for 5-7 minutes or until gnocchi is cooked through.
Season to taste with salt and pepper and heat over medium heat until warmed through. Garnish with vegan Parmesan, fresh chopped parsley, and red pepper flakes.
Tips
- Be careful when blending this soup! When you are blending hot liquids, the hot steam is going to need somewhere to escape. This is why an immersion blender is ideal for this recipe. If you do not have an immersion blender, a high speed blender works well too. If using a high speed blender, be sure that the circular hole in the center of the lid is open. Cover the opening with a clean kitchen towel while you blend which will allow the steam to escape without splattering the soup all over.
- Making fresh pesto is so easy! You can use a jar off the store shelf if you want (I recommend this one), but making your own is so simple—and the flavors are so much fresher. Homemade pesto kicks any dish up a notch. You can get my recipe for easy basil pesto here.
- Gnocchi cooking time may vary! My frozen gnocchi is usually cooked through in about eight minutes, but start checking them after about six. (Overcooked gnocchi turn to mush. Blech.) Scoop one out, blow on it for a few seconds, and bite into it. Gnocchi should be smooth on the outside and soft on the inside, like a pillowy little dumpling.
- No crushed tomatoes? They’re hard to find in some places. You can use tomato sauce for this vegan tomato gnocchi soup instead, but you might want to add an extra pinch of salt. Tomato sauce is cooked longer than crushed tomatoes are, so it doesn’t have quite as much of that fresh tomato flavor.
Family Favorite Soups
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Vegan Tomato Gnocchi Soup
This one pot Vegan Tomato Gnocchi Soup is the ultimate comfort food that takes just 30 minutes to throw together! The best part is the potato gnocchi cooks right in the creamy tomato soup which means you have one less dish to wash and the soup gets an extra boost of creaminess from the starch in the gnocchi! If you’re new to gnocchi, this recipe is a great place to start!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stove Top
- Cuisine: American/Italian
- Diet: Vegan
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 6 cloves garlic, thinly sliced
- 1 teaspoon dried oregano
- 3 tablespoons vegan basil pesto
- 2 (28 oz.) cans crushed tomatoes
- 2 cups vegetable broth
- 24 oz. frozen vegan potato gnocchi
- 1 (13.5 oz.) can coconut milk
- Kosher salt
- fresh cracked pepper
Garnish
- vegan Parmesan cheese
- fresh chopped parsley
- red pepper flakes
Instructions
- Heat oil in a large pot over medium-high heat.
- Add onion along with a large pinch of salt and pepper and cook, stirring frequently for 5 minutes.
- Add garlic and oregano cook for another minute.
- Stir in pesto, tomatoes, and vegetable broth.
- Turn heat to high and bring to a simmer.
- Lower heat and simmer over medium-low heat for 10 minutes, stirring occasionally.
- Carefully blend using an immersion blender or high-speed blender until smooth and creamy.
- Stir in coconut milk and frozen gnocchi.
- Turn heat to medium-high and bring to a simmer.
- Reduce heat to medium-low or low and gently simmer for 5-7 minutes or until gnocchi is cooked through.
- Season to taste with salt and pepper and heat over medium heat until warmed through.
- Garnish with vegan Parmesan, fresh chopped parsley, and red pepper flakes.
Notes
- Be careful when blending this soup! When you are blending hot liquids, the hot steam is going to need somewhere to escape. This is why an immersion blender is ideal for this recipe. If you do not have an immersion blender, a high speed blender works well too. If using a high speed blender, be sure that the circular hole in the center of the lid is open. Cover the opening with a clean kitchen towel while you blend which will allow the steam to escape without splattering the soup all over.
- Making fresh pesto is so easy! You can use a jar off the store shelf if you want (I recommend this one), but making your own is so simple—and the flavors are so much fresher. Homemade pesto kicks any dish up a notch. You can get my recipe for easy basil pesto here.
- Gnocchi cooking time may vary! My frozen gnocchi is usually cooked through in about eight minutes, but start checking them after about six. (Overcooked gnocchi turn to mush. Blech.) Scoop one out, blow on it for a few seconds, and bite into it. Gnocchi should be smooth on the outside and soft on the inside, like a pillowy little dumpling.
- No crushed tomatoes? They’re hard to find in some places. You can use tomato sauce for this vegan tomato gnocchi soup instead, but you might want to add an extra pinch of salt. Tomato sauce is cooked longer than crushed tomatoes are, so it doesn’t have quite as much of that fresh tomato flavor.
Nutrition
- Serving Size:
- Calories: 336
- Sugar: 6.6 g
- Sodium: 712.4 mg
- Fat: 15.2 g
- Saturated Fat: 9.8 g
- Carbohydrates: 46.5 g
- Fiber: 2.8 g
- Protein: 7.3 g
- Cholesterol: 0 mg
**** This was so good. I didn’t realize it said to use 2 cans of 28oz crushed tomatoes, so I only used 1. Oops! But it was still amazing!! My new favorite tomato soup.
I’m so glad to hear that you enjoyed this tomato gnocchi soup, Wendy! Thanks for leaving a review!!
Amazing and so easy to make after getting home from work!
I’m so glad to hear that! This vegan gnocchi soup is one of our family’s favorites too!
This soup is absolutely delicious! I used 1/2 crushed tomatoes & 1/2 diced tomatoes & did not blend at all because I love a chunky soup. It’s going to be my new go to tomato soup. It’s so delicious it doesn’t even need the gnocchi (which I don’t personally care for) I used ditanilli instead.
One of the best recipes I’ve tried in a long time. I did not have the pesto so I used 10 basil leaves and added 3 Beyond Meat Sausages and this was AMAZING!!! I used the blender as I do NOT have an immersion blender. Thank you so much for posting this magnificent recipe. ♥️
Definitely adding this to our repertoire. 👍🏼
I tried to make this soup tonight, without an immersion blender. But little did I know my next move would be a bad one. I used my Nutribullet to blend the soup, but as you know the soup is hot. So when I did this on the second round, the soup in the nutribullet blender exploded Across my whole kitchen and onto my skin. I didn’t realize until I double checked my hand, that I had a second-degree burn from my mistake. I frantically called my husband and he was able to get off of work early to take me to urgent care. Now I’m scared to make the soup ever again. But maybe one day I’ll try it, after I buy an immersion blender. I didn’t even get to finish making the soup, but I will try some tomorrow of the Half of the recipe for the soup that I was able to finish. Best of luck to you all!
Oh my gosh – I am SO sorry that happened, Elise! I did mention in the recipe card to “carefully blend” but I shouldn’t assume that everyone knows what that means! Any time you are blending hot liquids, the steam needs to have somewhere to escape. That’s why immersion blenders and high speed blenders work well because with an immersion blender there’s plenty of space for the steam to escape and with high speed blenders, there is a hole in the top that allows the steam to escape. I will add a note to the post and the recipe card that describes a bit more in detail about blending hot liquids. Thank you for sharing your experience and again, I am so sorry that happened to you!! Sending healing vibes your way!
I made this and it’s my FAVORITE meal now! So fucking yum & vegan & easily gluten free with gluten free gnocchi. SO budget friendly too! I subbed just basil for basil pesto to help with cost. Thank you for this, it really made my week a lot better.
YES YES YES! Could not agree more, Alayna! So glad you enjoyed this recipe 🙂 Thank you for leaving a review – I really appreciate it!
Any tips on keeping leftovers? Making this today!
I might store the gnocchi separate from the soup itself so that it doesn’t get soggy. But this will do great in the fridge for up to a week! Great question!
Thank goodness this recipe was quite forgiving and flexible! I have very particular dietary limitations / needs but still had a delicious soup in the end despite the heavy modifications.
I omitted onion, garlic, pesto, pepper, olive oil, and the whole garnish, subbed beef broth for vegetable broth, added a dash of garlic infused olive oil, some chives and fresh parsley to the soup for flavor as well as maybe 1/3 cup of roasted red pepper. I also couldn’t find frozen gnocchi so I cooked shelf stable dried gnocchi according to its directions before adding it to the soup.
My daughter shared her batch. Wonderful flavor! I made myself today and used one can of fire roasted crush tomatoes and one regular. I also added 2oz of some Italian 3 cheese blend at end. Being not 100% vegan. Couldn’t find frozen gnocchi so used packages was bit more than recipe called for. Didn’t blend until completely smooth, left bit of texture. Will so make again!!
Soooo delicious. I don’t have an immersion blender or a regular size blender so I used my ninja bullet and did a few rounds of blending a few cups at a time.
Learn from my mistake and fill the cup up with only about 60% of contents, otherwise, it will spray EVERYWHERE.
Worth it tho.
This was very yummy! I added chopped spinach towards the end. Will def. be making this again in the future. Thank you
I am so glad to hear that you enjoyed this soup, Erica. Thanks for leaving a review!
Delicious!! Followed recipe exactly.