Vegan Tomato Gnocchi Soup
This creamy vegan tomato gnocchi soup is a comforting one-pot meal ready in 30 minutes, featuring pillowy gnocchi cooked directly in a flavorful, creamy tomato broth.
Equipment
- 1 large pot
- 1 immersion blender or high-speed blender
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 to taste
- Fresh cracked pepper to taste
- Vegan Parmesan cheese for garnish
- Fresh chopped parsley for garnish
- Red pepper flakes for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add diced onion with a large pinch of salt and pepper, cook while stirring frequently for 5 minutes.
- Add sliced garlic and dried oregano, cook for 1 more minute.
- Stir in vegan basil pesto, crushed tomatoes, and vegetable broth.
- Bring mixture to a simmer over high heat.
- Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
- Blend soup carefully with an immersion blender or high-speed blender until smooth and creamy.
- Stir in coconut milk and frozen gnocchi.
- Bring soup to a simmer over medium-high heat, then reduce heat to medium-low and simmer gently for 5 to 7 minutes until gnocchi is cooked through.
- Season with salt and fresh cracked pepper to taste and heat through over medium heat.
- Serve garnished with vegan Parmesan cheese, fresh parsley, and red pepper flakes.
Notes
- Use an immersion blender for safer blending of hot liquids; if using a high-speed blender, allow steam to escape to avoid splatter.
- Frozen gnocchi cooking times vary, start checking at 6 minutes to avoid mushy texture.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
- Homemade pesto enhances freshness but store-bought is a convenient option.