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Sun Dried Tomato Gnocchi Soup Recipe

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★★★★★

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.

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 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

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