Sun Dried Tomato Gnocchi Soup Recipe

Introduction

This Sun Dried Tomato Gnocchi Soup is a comforting and flavorful vegan stew packed with smoky spices, tender gnocchi, and hearty chickpeas. It’s perfect for a cozy meal that’s both nourishing and satisfying.

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 a large pot over medium heat and add the avocado oil. Add the diced 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, sauté for 2 more minutes to soften the pepper.
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 it.
4. Step 4: Sprinkle in smoked paprika, fennel seeds, and red pepper flakes (if using). Sauté for 1 minute to toast the spices and enhance their flavor.
5. Step 5: Add the chickpeas and stir to coat them in the base. Pour in crushed tomatoes, vegetable broth, nutritional yeast, and fresh thyme leaves. Stir, bring to a simmer, cover, and cook for 15 minutes.
6. Step 6: Stir in the vegan cream, gnocchi, chopped kale, and parsley. Cook according to the gnocchi package instructions until the gnocchi is tender.
7. Step 7: Taste and adjust with salt and pepper as needed. Serve warm and enjoy.

Tips & Variations

• To make your own cashew cream, soak ¾ cup raw cashews in hot water for 30 minutes, then blend with ¼ cup water and a pinch of salt until smooth.
• For extra depth, add a splash of balsamic vinegar or lemon juice just before serving.
• Swap kale for spinach or Swiss chard if you prefer a milder green.
• If you like more heat, increase the red pepper flakes or add a dash of hot sauce.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. The gnocchi may absorb some liquid when stored; you can add a splash of vegetable broth when reheating to loosen it up.

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 about 3 cups of fresh tomatoes that have been peeled and crushed. Cooking time may need to be slightly longer to develop the flavors fully.

Is shelf-stable gnocchi necessary for this recipe?

Shelf-stable gnocchi works well because it holds up in the soup without becoming mushy. However, you can use fresh gnocchi as well; just add it later and cook until tender to avoid overcooking.

Sun Dried Tomato Gnocchi Soup Recipe

Print Recipe

★★★★★

4.8 from 86 reviews

This Sun Dried Tomato Gnocchi Soup is a hearty and comforting vegan stew bursting with smoky, tangy flavors from sun-dried tomatoes, smoked paprika, and fresh thyme. Loaded with tender gnocchi, protein-rich chickpeas, kale, and a creamy vegan cashew or coconut milk base, this nourishing soup is perfect for a cozy meal any time of year.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 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

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 onions: Heat a large pot over medium heat and add the avocado oil to warm. Add diced yellow onion with a pinch of salt and sauté until softened and translucent, about 5 minutes.
2. Add bell pepper and sun-dried tomatoes: Add diced red bell pepper and sun-dried tomatoes to the pot and continue to sauté for 2 minutes to soften the bell pepper.
3. Add garlic, tomato paste, and spices: Stir in crushed garlic and cook until fragrant, about 1 minute. Add tomato paste and cook for 2-3 minutes, stirring constantly to caramelize it. Sprinkle in smoked paprika, fennel seeds, and red pepper flakes (if using), then sauté for another minute to toast the spices and enhance their flavor.
4. Add chickpeas and liquids: Stir in rinsed chickpeas, then pour in crushed tomatoes, vegetable broth, nutritional yeast, and fresh thyme leaves. Stir well, bring to a simmer, cover, and cook for 15 minutes to meld the flavors.
5. Add vegan cream, gnocchi, kale, and parsley: Stir in vegan cashew cream or coconut milk, shelf-stable gnocchi, chopped kale, and fresh parsley. Cook until the gnocchi is tender according to package instructions. Taste and season with salt and pepper as desired, adding extra black pepper for more flavor if preferred.

Notes

• Use either homemade cashew cream or canned coconut milk for the vegan cream base depending on preference or availability.
• Adjust the amount of red pepper flakes to control the spiciness of the soup.
• Shelf-stable gnocchi allows for a convenient no-refrigeration-needed ingredient that cooks quickly.
• Make sure to toast the spices properly to bring out their smoky, robust flavors.
• This soup is vegan and can be adapted for gluten-free diets by choosing gluten-free gnocchi.

Keywords: sun dried tomato soup, vegan gnocchi soup, chickpea soup, creamy vegan soup, smoky tomato soup, easy vegan stew, healthy vegan dinner