Mouthwatering Sun Dried Tomato Gnocchi Soup Recipe

Introduction

This mouthwatering Sun Dried Tomato Gnocchi Soup is a hearty and flavorful vegan stew packed with smoky spices, tender gnocchi, and nutritious greens. Perfect for cozy evenings, it combines rich tomato flavors with creamy cashew or coconut milk for a satisfying meal.

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 (see note below)
• 3 tbsp chopped fresh parsley
• Salt and pepper, to taste

Instructions

1. Step 1: Heat 1 to 2 teaspoons of avocado oil in a large pot over medium heat. Add the diced yellow onion with a pinch of salt and sauté until translucent, about 5 minutes.
2. Step 2: Add the diced red bell pepper and sun-dried tomatoes to the pot. Sauté for 2 minutes until the bell pepper softens.
3. 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. Sprinkle in smoked paprika, fennel seeds, and red pepper flakes if using, then sauté for another minute until the spices are toasted.
4. Step 4: Add the chickpeas and stir to coat in the spices. Pour in crushed tomatoes, vegetable broth, nutritional yeast, and thyme leaves. Stir to combine and bring to a simmer. Cover and cook for 15 minutes to meld the flavors.
5. Step 5: Stir in the cashew cream or coconut milk, gnocchi, chopped kale, and fresh parsley. Cook until the gnocchi is tender according to package instructions. Season with salt and pepper to taste, adding extra black pepper for more heat if desired.

Tips & Variations

• To make homemade cashew cream, soak 3/4 cup raw cashews in hot water for 30 minutes, then blend with 1/4 cup water and a pinch of salt until smooth.
• For extra depth, try adding a splash of white wine before simmering the broth.
• You can substitute kale with spinach or Swiss chard if preferred.
• If you like a creamier soup, add more cashew cream or coconut milk to taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the soup is too thick. The gnocchi may absorb liquid over time, so stirring occasionally while reheating helps maintain consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned crushed tomatoes?

Yes, you can use fresh tomatoes, but make sure to chop and cook them down until soft for a smooth texture. Canned crushed tomatoes offer convenience and consistent flavor.

Is shelf-stable gnocchi different from refrigerated gnocchi?

Shelf-stable gnocchi is dried and has a longer shelf life, while refrigerated gnocchi is fresh and softer. Cooking times may vary slightly, so follow package instructions for best results.

Mouthwatering Sun Dried Tomato Gnocchi Soup Recipe

Print Recipe

★★★★★

4.8 from 59 reviews

This mouthwatering Sun Dried Tomato Gnocchi Soup is a rich and flavorful vegan stew packed with aromatic vegetables, smoky spices, tender chickpeas, and hearty gnocchi. The soup features a creamy finish made with cashew cream or coconut milk, combined with nutritious kale and fresh herbs, creating a comforting and wholesome one-pot meal perfect for any season.

• Author: Victoria
• 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 1x2x3x

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

Instructions

1. Sauté the Aromatics: Heat 1 to 2 teaspoons of avocado oil in a large pot over medium heat. Add the diced yellow onion with a pinch of salt and sauté until the onions become soft and translucent, about 5 minutes.
2. Cook Bell Pepper and Sun-Dried Tomatoes: Add the diced red bell pepper and diced sun-dried tomatoes to the pot with the sautéed onions. Continue to sauté for 2 minutes until the bell pepper starts to soften.
3. Build the Flavor Base: Stir in the crushed garlic cloves and cook until fragrant, about 1 minute. Add the tomato paste and cook for 2 to 3 minutes, stirring constantly to caramelize it. Sprinkle in the smoked paprika, fennel seeds, and optional red pepper flakes, then sauté for another minute to toast the spices and enhance their smoky flavors.
4. Simmer with Chickpeas and Tomatoes: Add the rinsed and drained chickpeas, then stir to coat them in the aromatic base. Pour in the crushed tomatoes, vegetable broth, nutritional yeast, and fresh thyme leaves. Stir well, bring the pot to a simmer, cover, and cook for 15 minutes to allow the flavors to meld together.
5. Finish with Gnocchi, Greens, and Cream: Stir in the vegan cream (cashew cream or canned coconut milk), shelf-stable gnocchi, chopped kale, and chopped parsley. Cook until the gnocchi is tender and cooked through according to package instructions. Taste and season with salt and pepper as needed, adding extra freshly ground black pepper for a punch of flavor if desired.

Notes

• To make cashew cream, soak 3/4 cup raw cashews in hot water for 30 minutes. Discard the soaking liquid, then blend the cashews with 1/4 cup water and a pinch of salt until smooth.
• Use shelf-stable gnocchi for convenience; cooking times may vary slightly based on the brand.
• The red pepper flakes are optional; adjust the amount to control the spice level.
• This soup is naturally vegan and packed with plant-based protein and fiber.

Keywords: sun dried tomato soup, gnocchi soup, vegan soup, chickpea soup, creamy vegan soup, plant-based gnocchi soup