Always check the ingredients to make sure it is vegan as this can vary from brand to brand. While there are a number of shelf stable gnocchi that do not contain egg, this should be an ingredient to watch out for when looking at shelf stable, frozen or freshly made gnocchi.

How do you make this soup gluten-free?

The only ingredient you would need to change would be the gnocchi. Luckily, there are a few brands that have vegan and gluten-free gnocchi. Whole Foods and Trader Joe’s both have a gluten-free version of their label brand, and the brand DeLallo also has a vegan and gluten-free gnocchi as well that you may be able to find at your local grocery store. If unable to find those, feel free to use a gluten-free pasta as an alternative.

How can you tell if the gnocchi in the soup is cooked through?

Gnocchi typically cooks up quickly. After adding to the simmering soup, wait the recommended cooking time on the package to cook the gnocchi. You may notice more gnocchi start to surface to the top of the soup, but the best way to tell if it is done is to try it . The gnocchi should be soft on the outside with a tender bite in the middle.

Can you make gnocchi tomato soup ahead of time?

Yes, just note that the soup will thicken more as it sits . Once the soup has cooled, store it in a large airtight container or in individual portioned containers. Place in the fridge where it will be good for 4 days. You may also freeze this soup for up to 3 months in your freezer.

How do you reheat this soup?

You can place the soup in a sauce pan and warm it through for a few minutes. If very thick, you can loosen the broth up with a few splashes of vegetable broth as desired. This soup can also be warmed up in the microwave. Place in a microwave safe dish and cover and cook on high for 1 minute. Give a good stir and microwave again covered for an additional minute or until the soup is heated through evenly.

Vegan Gnocchi Tomato Soup - Plant Based RD

Name: Vegan Gnocchi Tomato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1-2 tsp avocado oil; 1 medium yellow onion, diced; 1 red bell pepper, diced; 1/4 cup sun-dried tomatoes, diced; 6 garlic cloves, crushed; 1 tbsp tomato paste; 2 tsp smoked paprika; 1/2 tsp fennel seeds; 1/4-1/2 tsp red pepper flakes, optional; 1, 15 oz can of chickpeas, rinsed and drained; 1, 15 oz can crushed tomatoes; 5 cups of vegetable broth; 1/4 cup nutritional yeast; 6 sprigs of fresh thyme, stems removed; 1 cup vegan cashew cream or canned coconut milk (for cashew cream soak 3/4 cup raw cashew in hot water for 30 minutes, discard liquid and blend cashews with 1/4 cup water with a pinch of salt until smooth); 1 package (~500g) of shelf stable gnocchi; 2 cups kale, roughly chopped; 3 tbsp fresh parsley, roughly chopped; Salt and pepper to taste

Description

This Vegan Gnocchi Tomato Soup is creamy, savory and packed with wholesome ingredients. A satisfying soup ready in 30 minutes, which makes it perfect for a fun lunch or dinner option.

Ingredients

Scale

1–2 tsp avocado oil
1 medium yellow onion, diced
1 red bell pepper, diced
1/4 cup sun-dried tomatoes, diced
6 garlic cloves, crushed
1 tbsp tomato paste
2 tsp smoked paprika
1/2 tsp fennel seeds
1/4–1/2 tsp red pepper flakes, optional
1, 15 oz can of chickpeas, rinsed and drained
1, 15 oz can crushed tomatoes
5 cups of vegetable broth
1/4 cup nutritional yeast
6 sprigs of fresh thyme, stems removed
1 cup vegan cashew cream or canned coconut milk (for cashew cream soak 3/4 cup raw cashew in hot water for 30 minutes, discard liquid and blend cashews with 1/4 cup water with a pinch of salt until smooth)
1 package (~500g) of shelf stable gnocchi
2 cups kale, roughly chopped
3 tbsp fresh parsley, roughly chopped
Salt and pepper to taste

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Instructions

Heat a large pot over medium heat, then add oil to warm through. Add in the onions along with a pinch of salt and sauté until the onions has softened and become translucent.
Add in the bell pepper and sun-dried tomatoes and continue to sauté for 2 minutes to help the bell pepper soften.
Stir in the garlic, cooking until it becomes fragrant, then add in the tomato paste. Cook the paste for 2-3 minutes before adding in the smoked paprika, fennel, and red pepper flakes and continue to stir and sauté for an extra minute to combine.
Add in the chickpeas and stir to coat. Pour in the crushed tomatoes, vegetable broth, nutritional yeast and thyme. Stir well to combine, bring to a simmer and then cover and cook for 15 minutes.
Pour in the vegan cream, gnocchi, kale and parsley then stir well and allow to to cook according to the recommended cooking time for the gnocchi. Once cooked, taste and adjust with salt and pepper to taste before serving topped with more fresh herbs as desired.

Notes

Cooking the gnocchi will vary based on the type you use. Check the package instructions to see how long you should cook the gnocchi. Taste it to see if your gnocchi needs more time.

If you use frozen gnocchi, just add it frozen into the soup to maintain it’s texture. Do not thaw the gnocchi as it will disintegrate into the soup when added.

Change up the beans or vegetables you use. I used chickpeas because that was what I had on hand. Any canned bean you enjoy can work in this soup as well. Feel free to change up or enjoy additional vegetables in this soup base like zucchini, peas, spinach, etc.

Choose the cream you prefer. To make this dairy-free I used homemade cashew cream that can also be prepared this way with sunflower seeds for an allergy friendly version. You can also use canned coconut milk or a store bought vegan soy cream.

To make cashew cream soak 3/4 cup raw cashew in hot water for 30 minutes, discard liquid and blend cashews with 1/4 cup water with a pinch of salt until smooth. To make allergy friendly, replace the cashews with sunflower seeds.