Name: Tomato Gnocchi Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, finely diced; 2 garlic cloves, finely minced; 1 teaspoon Italian seasoning mix; 2 cans (14 oz / 400 g) crushed tomatoes; 1 teaspoon brown sugar; 1 pack (1 lb / 500g) shelf-stable gnocchi; 3 cups (750 ml) vegetable stock; 1 cup (200 ml) coconut cream; 1/3 cup (30 g) plant-based Parmesan; 4-6 basil leaves, shredded; Salt and freshly ground black pepper to taste

Jump to Recipe

This vegan tomato gnocchi soup is so cozy it feels like a hug in a bowl. It packs some flavor, and you can make it quickly in one pot with just a handful of ingredients.

If you love simple yet boldly flavored soups, this tomato gnocchi soup is definitely something you should try.

It's a super simple tomato soup with pillowy gnocchi made with pantry ingredients. And since it's made with canned tomatoes instead of fresh, you can enjoy a cozy bowl no matter the season.

And since it only takes 25 minutes from start to finish to make, this vegan tomato gnocchi soup is just what you need when you want a quick, warm treat on a chilly day.

Why you'll love this tomato gnocchi soup

Quick and easy: The soup is a breeze to make. Throw it all together, cook, and you're done!
Creamy and extra flavorful: That coconut cream twist? Total game-changer. Plus, the fresh basil and garlic pack a tasty punch.
Veggie-loaded comfort: Hearty, comforting, but still loaded with the good stuff. The perfect soup!

Ingredients to make gnocchi tomato soup

Onion and garlic - Fresh is always best; this is the flavor base of the soup, so don't skip them!

Italian seasoning mix - This mix of dried herbs such as basil, rosemary, oregano and marjoram is perfect for that instant herb kick.

Crushed tomatoes - These are a key ingredient in giving your sauce its body and richness. Crushed tomatoes work well in this recipe because they're more textured than tomato sauce but smoother than diced tomatoes, creating a nice balance for the soup.

Opt for good-quality crushed tomatoes for a better flavor base. San Marzano tomatoes are a great choice if available.

Vegan shelf-stable gnocchi - These are fantastic for a quick, plant-based meal. Most traditional gnocchi recipes include egg, but many shelf-stable brands are actually vegan, using just potato, flour, and salt. Always check the label to be sure.

Coconut cream - This is your dairy-free secret to rich, creamy sauces. It's thicker and richer than coconut milk, so it adds a luxurious texture to your dish.

It has a subtle coconut flavor, which can add an interesting twist to your tomato gnocchi soup. If you're not a fan, substitute with your favorite plant-based cream.

Plant-based Parmesan - This vegan cheese alternative brings a cheesy flavor without dairy. It's often made from nuts (like cashews) and nutritional yeast for that savory, umami taste.

Basil leaves - Tear 'em up for the best flavor. They add a fresh, aromatic finish.

How to make vegan tomato gnocchi soup

In a large pot, heat the olive oil over medium heat, then sauté the onion for 4-5 minutes until soft. Add the minced garlic, and continue to cook for another minute until fragrant.

Stir in the Italian seasoning mix, and then pour in the crushed tomatoes. Add the brown sugar to cut the acidity of the tomatoes and simmer for a few minutes on low heat.

Add the gnocchi, then pour vegetable stock into the pot together with the coconut cream. Stir well to combine and simmer on low heat for 10 minutes.

Stir in the vegan Parmesan and fresh basil.

Season to taste and serve hot with some extra basil or plant-based Parmesan on top if you like.

Leftovers and storage

Store any leftovers in an airtight container in the fridge for up to 3 days.
Gently reheat on the stovetop or in the microwave, adding a splash of water if needed.
Freeze in airtight containers for up to 2 months. Thaw in the fridge before reheating. The texture of the gnocchi might change a bit when thawed.

Tips for making the best tomato soup with gnocchi

Be careful not to burn the garlic when sautéing with the onion, as your soup may become bitter.
I like to cook the gnocchi a couple of minutes more than stated on the package, so they release more starches in the soup to make it naturally creamy.
Some plant-based Parmesans have a stronger flavor than others. Add gradually and adjust according to your taste preference.

If you liked this tomato gnocchi soup recipe, you might also like some of my other easy vegan soups:

Don't miss out on any new recipes! Follow Vegan Cocotte on Instagram, Facebook and Pinterest.

Yield: 4