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.

A close-up view of a creamy orange soup filled with small gnocchi pieces, scattered bits of green herbs, and tiny red tomato chunks, all mixed in the thick soup base. The soup is topped with shredded white cheese, a sprinkle of black pepper, red chili flakes, and fresh green parsley leaves, adding texture and color contrast. The soup is served in a white bowl with small black speckles around the rim, placed on a white marbled surface. The 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 (see note below)
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. Add the diced onion with a pinch of salt and sauté until translucent, about 5 minutes.
Step 2: Add the diced red bell pepper and sun-dried tomatoes, sauté for 2 more minutes to soften the pepper.
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 1 minute to toast the spices and enhance their flavor.
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.
Step 6: Stir in the vegan cream, gnocchi, chopped kale, and parsley. Cook according to the gnocchi package instructions until the gnocchi is tender.
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

A close-up image of a creamy soup served in a white speckled bowl on a white marbled texture. The soup has a thick, light brown base with visible chunks of potato and tomato. The top layer is garnished with fresh green herbs and sprinkled with crushed red pepper flakes and some grated cheese or seasoning, giving it a textured, colorful finish. The soup looks warm and hearty with a glossy 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 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.