Mouthwatering Sun Dried Tomato Gnocchi Soup Recipe
This Mouthwatering Sun Dried Tomato Gnocchi Soup is a vibrant, hearty vegan soup packed with the rich flavors of sun-dried tomatoes, smoked paprika, and fresh thyme. Tender gnocchi and kale add texture and nutrition, while a creamy cashew or coconut milk base makes it decadently smooth. Perfect for a comforting meal any day of the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegan
Ingredients
Scale
Base 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)
Soup Components
- 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 (see note below)
- 3 tbsp chopped fresh parsley
- Salt and pepper, to taste
Cashew Cream (Optional)
- 3/4 cup raw cashews
- 1/4 cup water
- Pinch of salt
Instructions
- Sauté Aromatics: Heat a large pot over medium heat and add the avocado oil. Add the diced yellow onion and a pinch of salt, sauté until the onions are translucent and softened, about 5 minutes.
- Add Vegetables: Stir in the diced red bell pepper and sun-dried tomatoes, and continue to sauté for 2 more minutes to soften the bell pepper.
- Cook Garlic & Tomato Paste: Add crushed garlic and cook until fragrant, about 1 minute. Then stir in the tomato paste and cook for 2-3 minutes, stirring constantly to caramelize the paste.
- Toast Spices: Sprinkle in smoked paprika, fennel seeds, and red pepper flakes if using, and sauté for another minute to toast the spices and enhance their smoky flavors.
- Combine Main Ingredients: Add the rinsed chickpeas, stirring to coat well with the flavor base. Pour in crushed tomatoes, vegetable broth, nutritional yeast, and fresh thyme leaves. Stir to combine and bring to a simmer. Cover and cook for 15 minutes to meld the flavors.
- Add Cream, Gnocchi, and Greens: Stir in cashew cream or canned coconut milk, gnocchi, chopped kale, and parsley. Continue cooking until the gnocchi is tender and cooked through according to package instructions.
- Final Seasoning: Taste the soup and adjust salt and pepper to your preference, adding extra black pepper for more flavor if desired. Serve hot and enjoy!
Notes
- To make cashew cream: soak 3/4 cup raw cashews in hot water for 30 minutes, then drain. Blend with 1/4 cup water and a pinch of salt until smooth and creamy.
- This soup can be made gluten-free by ensuring the gnocchi you use is gluten-free.
- For a spicier version, increase the red pepper flakes to taste.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
Keywords: sun dried tomato soup, vegan gnocchi soup, creamy vegan soup, vegetable gnocchi soup, hearty vegan soup, plant-based soup
