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Mouthwatering Sun Dried Tomato Gnocchi Soup Recipe

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★★★★★

4.8 from 138 reviews

This mouthwatering Sun Dried Tomato Gnocchi Soup is a cozy, plant-based meal that combines shelf-stable gnocchi, chickpeas, kale, and sun-dried tomatoes in a creamy, smoky tomato broth. Ready in under 45 minutes, it’s perfect for busy weeknights, offering rich flavors and a hearty texture without long prep time. The soup features a one-pot cooking method, with a vegan creamy base made from cashew cream or coconut milk, delivering a restaurant-quality taste that is both nutritious and filling.

Ingredients

Scale

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

Note:

  • To make cashew cream: soak 3/4 cup raw cashews in hot water for 30 minutes, discard liquid, then blend with 1/4 cup water and a pinch of salt until smooth.

Instructions

  1. Sauté the Aromatics: Heat a large pot over medium heat and add 1 to 2 teaspoons of avocado oil. Add the diced yellow onion along with a pinch of salt and sauté until the onions have softened and become translucent, about 5 minutes.
  2. Cook Bell Pepper and Sun-Dried Tomatoes: Add the diced red bell pepper and 1/4 cup diced sun-dried tomatoes to the pot with the onions. Continue to sauté for 2 minutes to soften the bell pepper.
  3. Build the Flavor Base: Stir in 6 crushed garlic cloves and cook until fragrant, about 1 minute. Add 1 tablespoon tomato paste and cook for 2-3 minutes, stirring constantly to caramelize the paste. Sprinkle in 2 teaspoons smoked paprika, 1/2 teaspoon fennel seeds, and 1/4 to 1/2 teaspoon red pepper flakes (optional). Sauté for another minute to toast the spices and develop smoky flavors.
  4. Simmer with Chickpeas and Tomatoes: Add the rinsed and drained chickpeas, 1 can (15 oz) crushed tomatoes, 5 cups vegetable broth, 1/4 cup nutritional yeast, and the leaves from 6 sprigs of fresh thyme. Stir to combine, bring the pot to a simmer, cover, and cook for 15 minutes to meld the flavors.
  5. Finish with Gnocchi, Greens, and Cream: Stir in 1 cup vegan cream (cashew cream or canned coconut milk), 1 package (about 1 lb) shelf-stable gnocchi, 2 cups chopped kale, and 3 tablespoons chopped fresh parsley. Allow to cook until the gnocchi is tender, following package instructions. Taste and adjust with salt and pepper, adding extra black pepper if desired for more flavor.

Notes

  • Add the gnocchi in the last 5-7 minutes of cooking to prevent mushiness and maintain shape.
  • Sauté the tomato paste and spices for 1-2 minutes to deepen flavors and avoid raw tastes.
  • Drain oil-packed sun-dried tomatoes well to avoid watery soup; simmer uncovered to thicken if needed.
  • Add kale at the end and cook for only 2-3 minutes to keep texture and prevent sliminess.
  • Store soup in an airtight container in the fridge for up to 5 days; add broth when reheating to loosen consistency.
  • Freeze soup before adding gnocchi for best texture; freeze up to 3 months.

Keywords: sun dried tomato soup, gnocchi soup, vegan soup, plant-based soup, quick weeknight recipes, creamy tomato soup, one pot soup

Find it online: https://cheflenacooks.com/mouthwatering-sun-dried-tomato-gnocchi-soup-recipe/