Creamy Tomato Gnocchi Soup with Fresh Basil Recipe
This creamy tomato gnocchi soup is a comforting and flavorful Italian-inspired dish featuring a rich fire roasted tomato broth, soft pillowy gnocchi, and fresh basil. It is perfect for a cozy lunch or dinner, offering a harmonious blend of smoky, tangy, and savory tastes with a velvety texture from coconut milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Lunch/Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
Sauce Base
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 28 oz can fire roasted tomatoes
- 1 1/2 cups vegetable broth
- 1/4 tsp salt
- 1 tbsp brown sugar
- 1/4 tsp red pepper flakes
Soup Add-ins
- 1 cup full-fat coconut milk (+ more for topping if desired)
- 16 oz package fresh or frozen gnocchi
- 1 cup fresh basil (+ more for topping if desired)
Instructions
- Sauté Aromatics: In a large pot or dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Then, add the minced garlic and sauté for an additional 2-3 minutes until fragrant.
- Add Tomatoes and Broth: Pour in the fire roasted tomatoes, vegetable broth, salt, brown sugar, and red pepper flakes. Stir to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 10 minutes to allow the flavors to meld.
- Blend the Soup: Using an immersion blender, carefully blend the soup to your preferred consistency, leaving some chunks of tomato if desired. Exercise caution as the soup will be hot.
- Cook Gnocchi and Finish Soup: Return the soup to a boil. Stir in the coconut milk, gnocchi, and fresh basil. Cook for 3-4 minutes until the gnocchi are cooked through and float to the top.
- Serve: Ladle the soup into bowls and top with additional fresh basil, a drizzle of coconut milk, and freshly cracked black pepper. Enjoy with crackers, toasted bread, or croutons as a side if desired.
Notes
- Gnocchi cooking times vary: fresh/room temperature gnocchi cook in 3-4 minutes, frozen gnocchi require 6-8 minutes. Avoid overcooking to prevent mushiness.
- When blending hot soup with an immersion blender, be careful to avoid splatter. Let soup cool slightly or use protective gloves.
- Fire roasted tomatoes add a smoky depth. Substitute regular diced tomatoes if you prefer less smoky flavor.
- Store leftovers in the refrigerator for 3-4 days. Reheat gently on the stove or microwave, adding extra broth or water if too thick.
- Freezing is not recommended as the gnocchi texture deteriorates.
