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Mouthwatering Sun-Dried Tomato Gnocchi Soup Recipe

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★★★★★

4.6 from 70 reviews

This mouthwatering Sun Dried Tomato Gnocchi Soup is a flavorful, hearty vegan stew packed with tender gnocchi, chickpeas, kale, and a smoky tomato base enriched with sun-dried tomatoes, garlic, and warming spices. Finished with creamy vegan cashew or coconut cream and fresh parsley, this comforting soup is perfect for a cozy meal any time of year.

Ingredients

Scale

For the Stew:

  • 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 (see note below)

For Garnish and Finishing:

  • 3 tbsp chopped fresh parsley
  • Salt and pepper, to taste

Note:

  • To make cashew cream: Soak 3/4 cup raw cashews in hot water for 30 minutes, discard liquid, then blend with 1/4 cup water and a pinch of salt until smooth.

Instructions

  1. Sauté Onions: Heat a large pot over medium heat and add avocado oil to warm through. Add diced yellow onion with a pinch of salt and sauté until softened and translucent, about 5 minutes.
  2. Add Bell Pepper and Sun-Dried Tomatoes: Add diced red bell pepper and sun-dried tomatoes to the pot with onions. Sauté for 2 minutes to soften the bell pepper.
  3. Incorporate Garlic and Tomato Paste: Stir in crushed garlic and cook until fragrant, about 1 minute. Add tomato paste and cook for 2-3 minutes, stirring constantly to caramelize it.
  4. Toast Spices: Sprinkle in smoked paprika, fennel seeds, and optional red pepper flakes. Sauté for another minute until the spices are toasted and aromatic.
  5. Add Chickpeas and Liquids: Stir in rinsed chickpeas to coat them in the flavorful base. Pour in crushed tomatoes, vegetable broth, nutritional yeast, and fresh thyme leaves. Stir well and bring to a simmer.
  6. Simmer the Soup: Cover the pot and let the soup cook for 15 minutes to allow flavors to meld together.
  7. Add Vegan Cream, Gnocchi, and Kale: Stir in vegan cream (cashew cream or coconut milk), shelf-stable gnocchi, chopped kale, and chopped parsley. Cook until the gnocchi is tender and cooked through, following package instructions.
  8. Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Add extra black pepper if desired for additional flavor. Serve hot garnished with fresh parsley.

Notes

  • Use either cashew cream or canned coconut milk for the vegan cream; cashew cream is made by soaking raw cashews in hot water then blending with water and salt.
  • Adjust the heat level by varying the amount of red pepper flakes.
  • Shelf-stable gnocchi does not require refrigeration and cooks quickly in the soup; fresh gnocchi can be used but adjust cooking times accordingly.
  • To make this gluten-free, use gluten-free gnocchi available at specialty stores.

Keywords: sun dried tomato soup, gnocchi soup, vegan gnocchi stew, chickpea soup, kale soup, creamy vegan soup, one pot vegan meal

Find it online: https://islawhite.com/mouthwatering-sun-dried-tomato-gnocchi-soup-recipe/