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Creamy Tomato Basil Gnocchi Soup

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If you're craving something cozy and soupy, this is the recipe you need. This Creamy Tomato Basil Gnocchi Soup is everything I want this time of year: warm, one-pot, and super comforting. Fresh tomatoes, basil, garlic, sun-dried tomatoes, coconut milk, and tender gnocchi come together to make the perfect dish for chilly nights, tomato season, and dunking crusty bread!
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Creamy Tomato Basil Gnocchi Soup

Some recipes start with a plan.

And then there are recipes that happen because you look around at what you have and think, okay, we need to do something really good with this. This Creamy Tomato Basil Gnocchi Soup was definitely the latter.

We spent this past weekend in Paonia, and Eric’s mom’s garden was absolutely bursting with fresh tomatoes and basil. With the temperatures starting to get chilly, I immediately wanted to turn all of that gorgeous garden produce into something warm, cozy, and comforting.

A dish that was as comforting as it was healing felt necessary for a variety of reasons, and a giant pot of creamy tomato basil soup with pillowy gnocchi felt pretty much perfect.

Why You’ll Love This Soup!

It’s simple yet packed with comfort and flavor. Every step in making this soup is effortless, and it comes together in one pot, which is exactly the kind of meal I’m craving these days. 

It starts with sautéed onion and plenty of garlic, followed by tomato paste, oregano, basil, and four whole cups of fresh chopped tomatoes. Everything simmers with vegan “chicken” bouillon until the tomatoes break down into an incredibly flavorful, savory broth.

Then comes the good stuff. Coconut milk adds creaminess, nutritional yeast adds a little cheesy, savory depth, and an entire pound of gnocchi cooks right in the soup until perfectly tender. Fresh basil and a drizzle of balsamic at the end bring it all together, and suddenly you have something that sits beautifully between a creamy tomato basil soup recipe and a big, comforting bowl of tomato gnocchi. I can’t imagine anything better right now! It’s totally dairy-free, gluten-free, and ready in under 30 minutes.

chopped sun-dried tomatoes on a wooden cutting board

Creamy Tomato Basil Soup Ingredients

Every ingredient in this basil tomato soup brings flavor, creaminess, depth, or that cozy gnocchi-soup energy.

  • Yellow Onion: The savory base of the soup, adds sweetness and depth as it softens, giving the broth more flavor from the start.
  • Garlic: Brings warmth, savoriness, and that classic tomato soup flavor. Four cloves might sound like a lot, but this is comfort food we’re making.
  • Tomato Paste: Adds concentrated tomato flavor and helps make the broth richer. Letting it caramelize slightly before adding the tomatoes adds depth.
  • Fresh Tomatoes: Grateful for my to-be mother-in-law’s garden! Because fresh tomatoes are the heart of this tomato basil soup recipe and the start of my inspiration. Cherry tomatoes work beautifully because they’re sweet, juicy, and break down quickly, but any ripe tomato will do.
  • Sun-Dried Tomatoes: These add intense tomato flavor and a little savory sweetness. Use dried sun-dried tomatoes, not oil-packed, so they soften directly into the broth.
  • Dried Oregano & Basil: Adds classic Italian-inspired flavors and works beautifully with tomatoes, garlic, basil, and gnocchi.
  • Vegan “Chicken” Bouillon: Necessary for that savory depth that makes the soups broth taste richer, cozier, and more rounded.
  • Nutritional Yeast: Brings cheesy, savory flavor without dairy. 
  • Gnocchi: The pillowy little comfort element of this soup. Gnocchi cooks right in the soup, turning this from a simple tomato broth into a hearty soup.
  • Full-Fat Coconut Milk: The creamy element without dairy! Coconut milk makes the soup rich and silky without cream, and it mellows the tomatoes’ acidity.
  • Balsamic Vinegar: Adds sweetness, acidity, and depth. A little balsamic makes the soup taste as if it simmered longer than it did.
  • Maple Syrup: Balances the acidity of the tomatoes and balsamic. You don’t need much, just enough to round everything out.
  • Red Pepper Flakes: Optional, but lovely if you want a little heat.
  • Fresh Basil: Adding fresh basil at the end makes the whole soup pop and brightens everything up.
  • Dairy-Free Parmesan: Optional for serving, but very good. 
Fresh grape tomatoes on a wooden cutting board

How to Make This Gnocchi Soup

This soup comes together in one pot in just 30 minutes; grab your ingredients and let’s get simmering!

Start with the Aromatics

Heat a large Dutch oven over medium heat and add 1 tablespoon of water, dairy-free butter, or olive oil to coat. Add the onion and garlic and sauté until tender and fragrant. Add the tomato paste and stir it into the onion and garlic.

Cook for a minute or two, until it deepens in color and flavor. Deglaze with a splash of water if anything starts to stick. Stir in the sun-dried tomatoes and fresh chopped tomatoes. Sprinkle in the dried oregano and dried basil, then let everything cook for a few minutes so the tomatoes start releasing their juices.

Build the Broth

Pour in the water and add the vegan bouillon. Bring everything to a boil, then reduce to a simmer and cook for 5 to 10 minutes, stirring occasionally, until the tomatoes are very tender. Stir in the nutritional yeast, gnocchi, and coconut milk. Return the soup to a gentle simmer and cook until the gnocchi is tender. This usually takes only a few minutes, but timing depends on whether your gnocchi is fresh, frozen, shelf-stable, gluten-free, cauliflower, or potato.

Finishing Touches & Serve!

Stir in the balsamic vinegar and maple syrup, then season with salt and pepper. Gently fold in the fresh basil just until wilted. Top with dairy-free parmesan and serve with crusty bread for dunking.

How to Customize This Gnocchi Soup

This tomato gnocchi soup is very flexible, which is exactly what we want from a cozy one-pot dinner. Here are a few ways to make it your own.

  • Use any gnocchi you love: Fresh, frozen, shelf-stable, gluten-free, cauliflower gnocchi, or traditional potato gnocchi all work. I even have a high protein gnocchi recipe that you could make if you want to jazz things up! Just adjust the cooking time as needed.
  • Add more vegetables: Spinach, kale, zucchini, mushrooms, or roasted red peppers would all be delicious.
  • Add protein: White beans, chickpeas, lentils, or vegan sausage would make it even heartier.

Reheating & Storage Creamy Tomato Basil Gnocchi Soup

Store leftovers in an airtight container in the fridge for up to 4 days.

This soup will thicken as it sits because the gnocchi keeps absorbing the broth. Totally normal. When reheating, add a splash of water, broth, or plant-based milk to loosen it back up. I like to reheat my soups gently on the stovetop over medium-low heat, stirring often. If you’re going to microwave, do it in short intervals until hot.

If you’re making this soup ahead and want the best texture, you can cook the gnocchi separately and add it to each bowl before serving. But if you’re like me and don’t mind a thicker, extra-cozy leftover soup, just let the gnocchi do her thing!

Creamy Tomato Basil Gnocchi Soup FAQ

Can I use canned tomatoes instead of fresh tomatoes? Yes, fresh tomatoes give the soup a lighter, garden-fresh flavor, but canned crushed or diced tomatoes can work too. Taste and adjust with balsamic, maple, salt, and pepper as needed.

Can I freeze this soup? You can freeze the tomato soup base, but gnocchi can become soft after freezing and reheating. For best results, freeze the soup without the gnocchi and add freshly cooked gnocchi when serving.

How do I keep gnocchi from getting mushy? Add the gnocchi near the end and simmer only until tender. Different varieties cook at different speeds, so check early and avoid overcooking.

Can I blend this soup? Yes; for a smoother, creamier tomato basil soup, blend the tomato base before adding the gnocchi and fresh basil.

Did you make this recipe?

I’d love to hear what you thought in the comments! Leave a rating and review; I read them all.

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Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Creamy Tomato Basil Gnocchi Soup (Dairy-Free, Gluten Free)

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If you're craving something cozy and soupy, this is the recipe you need. This Creamy Tomato Basil Gnocchi Soup is everything I want this time of year: warm, one-pot, and super comforting. Fresh tomatoes, basil, garlic, sun-dried tomatoes, coconut milk, and tender gnocchi come together to make the perfect dish for chilly nights, tomato season, and dunking crusty bread!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Calories: 340

Equipment

  • stove
  • Dutch Oven

Ingredients
  

  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 4 cups ripe cherry tomatoes, chopped (any tomato will do, but cherry worked so well here)
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • 4 cups water
  • 2 tbsp vegan “chicken” bouillon
  • 2 tbsp nutritional yeast
  • ⅓ cup sun dried tomatoes, dried, not oil-packed
  • 1 lb gnocchi, fresh, frozen, or shelf-stable
  • 14 oz full fat coconut milk
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • ½ tsp salt and pepper, more or less for desired taste
  • ¼ tsp red pepper flakes, optional
  • ⅓ cup fresh basil, chopped
  • dairy-free parmesan, to serve

Method
 

  1. Heat a large Dutch oven over medium heat and add 1 tbsp of water, dairy-free butter, or olive oil to coat. Add in the onion and garlic and sauté until tender and fragrant.
  2. Add in the tomato paste and stir to caramelize, deglazing as needed, and add in the sun dried tomatoes and fresh tomatoes. Sprinkle in the dried herbs and stir. Allow the tomatoes to start releasing their juices for a few minutes.
  3. Pour in the water and add the bouillon, and bring to a boil. Reduce to a simmer, stirring occasionally for about 5-10 minutes until the tomatoes are very tender.
  4. Stir in the nutritional yeast, gnocchi, and coconut milk and return to a gentle simmer, cooking until the gnocchi is tender - just a few minutes, but it will vary depending on the variety.
  5. Stir in the balsamic and maple syrup and season with salt and pepper before gently folding in the basil just until wilted.
  6. Serve hot, topped with dairy-free parmesan and crusty bread for dunking.

Notes

  • You can use any variety of gnocchi you like, but you may need to adjust the cooking time accordingly
  • For a lower-fat option, swap coconut milk for oat milk, soy milk, or cashew milk, but add a thickener such as tapioca flour, arrowroot powder, or cornstarch.

Nutrition

Serving 1servingCalories 340kcalCarbohydrates 45gProtein 8gFat 16gSaturated Fat 13gPolyunsaturated Fat 0.3gMonounsaturated Fat 1gSodium 1368mgPotassium 733mgFiber 5gSugar 9gVitamin A 722IUVitamin C 29mgCalcium 73mgIron 7mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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