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Bowl of tomato gnocchi soup topped with parsley and shaved brazil nut to look like parm shavings.

Vegan Gnocchi Tomato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Catherine Perez
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: One Pot
  • Cuisine: American
  • Diet: Vegan


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.


  • 12 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
  • 1/41/2 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


  1. 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.
  2. Add in the bell pepper and sun-dried tomatoes and continue to sauté for 2 minutes to help the bell pepper soften.
  3. 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.
  4. 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.
  5. 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.


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.