Introduction

This mouthwatering Sun Dried Tomato Gnocchi Soup is a comforting blend of smoky spices, tender gnocchi, and nutrient-packed kale. Rich and creamy with a plant-based twist, it’s perfect for a cozy night in or a simple weeknight dinner.

A close-up of a bowl of thick soup with a creamy, orange-brown base, filled with chunks of yellow vegetables and visible red tomato pieces. The surface is sprinkled with bright green chopped herbs and crushed red spice flakes, adding texture and color contrast. The white speckled bowl sits on a white marbled surface, highlighting the warm tones of the soup. 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
1 cup cashew cream or canned coconut milk
3 tbsp chopped fresh parsley
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 with a pinch of salt. Sauté until the onions soften and become translucent, about 5 minutes.
Step 2: Add the diced red bell pepper and sun-dried tomatoes to the pot. Sauté together for 2 minutes until the bell pepper begins to soften.
Step 3: Stir in the crushed garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring constantly, for 2-3 minutes to caramelize it.
Step 4: Sprinkle in smoked paprika, fennel seeds, and red pepper flakes if using. Sauté for another minute to toast the spices and enhance their smoky flavors.
Step 5: Add the chickpeas and stir to coat them in the aromatic base. Pour in the crushed tomatoes, vegetable broth, nutritional yeast, and fresh thyme leaves. Stir to combine, then bring to a simmer.
Step 6: Cover the pot and let the soup cook for 15 minutes to meld the flavors.
Step 7: Stir in the cashew cream or canned coconut milk, gnocchi, chopped kale, and fresh parsley. Cook until the gnocchi is tender and cooked through according to package instructions.
Step 8: Taste the soup and adjust salt and pepper as needed, adding extra black pepper if desired for more heat.

Tips & Variations

To make your own cashew cream, soak 3/4 cup raw cashews in hot water for 30 minutes, discard the liquid, then blend cashews with 1/4 cup water and a pinch of salt until smooth.
Try swapping kale for spinach or Swiss chard for a different leafy green option.
For extra protein, add cooked sausage or tempeh crumbles before simmering.
If you don’t like spicy, skip the red pepper flakes or reduce the amount.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth if it thickens too much. The gnocchi may absorb liquid over time, so stirring while reheating helps maintain the perfect consistency.

How to Serve

The image shows a bowl filled with thick, creamy soup that has a yellow-orange base with visible chunks of vegetables, including pieces of red tomatoes and soft yellow potatoes. The soup is topped with fresh green herbs, possibly parsley or cilantro, and sprinkled with coarse spices and red pepper flakes. The bowl is white with a speckled texture and sits on a white marbled surface. 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 crushed tomatoes?

Yes, you can substitute fresh tomatoes, but you’ll need to cook them longer to achieve a similar texture. Blend or chop them finely and allow more time for the soup to simmer and develop flavor.

Is this soup vegan?

Yes, this recipe uses plant-based ingredients throughout, including nutritional yeast and cashew cream or coconut milk, making it fully vegan and dairy-free.