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

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!

Course Main Course, Soup

Cuisine American, Italian

Keyword 30 minute meals, creamy vegan, dairy free, gluten free, plant based

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 340kcal

Author Jackie Akerberg

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

Instructions

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.
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.
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.
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.
Stir in the balsamic and maple syrup and season with salt and pepper before gently folding in the basil just until wilted.
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