Introduction

This Mouthwatering Sun Dried Tomato Gnocchi Soup is a flavorful and comforting dish perfect for any day you crave warmth and heartiness. Packed with nutritious ingredients and a rich, smoky base, it combines tender gnocchi with vibrant vegetables and a creamy vegan finish.

A close-up of a thick creamy orange soup with visible gnocchi pieces, some yellow and soft, floating throughout. The soup is dotted with small green herb leaves and finely chopped bits, along with some red pepper flakes and grated cheese sprinkled on top. The dish is served in a white speckled bowl, and the surface beneath is a white marbled texture. The herbs and toppings create a fresh and vibrant contrast against the rich orange soup base. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 to 2 tsp avocado oil
1 medium yellow onion, diced
1 red bell pepper, diced
1/4 cup diced sun-dried tomatoes
6 cloves garlic, crushed
1 tbsp tomato paste
2 tsp smoked paprika
1/2 tsp fennel seeds
1/4 to 1/2 tsp red pepper flakes (optional)
1 can (15 oz) chickpeas, rinsed and drained
1 can (15 oz) crushed tomatoes
5 cups vegetable broth
1/4 cup nutritional yeast
6 sprigs fresh thyme, leaves only
1 package shelf-stable gnocchi (about 1 lb)
2 cups chopped kale
For the vegan cream: 1 cup cashew cream or canned coconut milk
3 tbsp chopped fresh parsley (for garnish and finishing)
Salt and pepper, to taste

Instructions

Step 1: Heat a large pot over medium heat and add the avocado oil. Once warm, add the diced yellow onion and a pinch of salt. Sauté until the onion becomes translucent and soft, about 5 minutes.
Step 2: Add the diced red bell pepper and sun-dried tomatoes to the pot with the onions. Continue sautéing for 2 minutes to soften the bell pepper.
Step 3: Stir in the crushed garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook for 2 to 3 minutes, stirring constantly to caramelize it.
Step 4: Sprinkle in the smoked paprika, fennel seeds, and red pepper flakes if using. Sauté for another minute to toast the spices and enhance their flavors.
Step 5: Add the rinsed and drained chickpeas. Stir well to coat them with the aromatic mixture.
Step 6: Pour in the crushed tomatoes, vegetable broth, nutritional yeast, and fresh thyme leaves. Stir to combine, then bring to a simmer. Cover the pot and cook for 15 minutes to blend the flavors.
Step 7: Stir in the vegan cream (cashew cream or canned coconut milk), shelf-stable gnocchi, chopped kale, and chopped parsley. Cook according to the gnocchi package instructions, until the gnocchi is tender and cooked through.
Step 8: Taste and season with salt and pepper as needed, adding extra black pepper if desired for a bolder flavor.

Tips & Variations

To make your own cashew cream, soak 3/4 cup raw cashews in hot water for 30 minutes, then blend with 1/4 cup water and a pinch of salt until smooth.
For extra texture, add chopped mushrooms or zucchini along with the bell pepper.
Swap kale for spinach or Swiss chard if preferred.
Use regular gnocchi if shelf-stable is not available, just adjust cooking time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave in short intervals until warmed through. The soup may thicken after refrigeration; add a splash of vegetable broth or water to loosen it when reheating.

How to Serve

A close-up of a white speckled bowl filled with creamy soup that has a light brown and orange base. Floating in the soup are chunks of yellow potatoes and pieces of reddish-brown meat or vegetables. On top, there are fresh green herbs roughly chopped and sprinkled, along with some red chili flakes and a light dusting of grated cheese or seasoning. The background is a white marbled texture, and there is a blurred white bowl of fresh green herbs in the upper left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned crushed tomatoes?

Yes, you can use about 2 cups of fresh tomatoes, finely chopped and cooked down slightly to create a similar consistency and flavor.

Is this soup gluten-free?

The soup itself is gluten-free if you use gluten-free gnocchi or make your own with gluten-free flour alternatives.