Creamy Tomato Gnocchi Soup with Basil
This creamy tomato gnocchi soup comes together in just 40 minutes but tastes like it simmered all day. Silky coconut milk, smoky fire-roasted tomatoes, and tender gnocchi create a bowl of comfort that's dairy-free and deeply satisfying. You'll love how the fresh basil finish keeps every spoonful bright and aromatic.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 cans 14 ounces each fire-roasted tomatoes
- 2 cups 480 ml vegetable broth
- 1/4 teaspoon red pepper flakes
- 1 cup 240 ml full-fat coconut milk
- 1 package 16 ounces shelf-stable mini gnocchi
- 1 cup packed fresh basil, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook 5 minutes until soft and translucent.
- Add minced garlic and sauté 1 minute until fragrant.
- Stir in fire-roasted tomatoes, vegetable broth, and red pepper flakes.
- Bring to a boil, then reduce heat and simmer 20 minutes.
- Blend soup until smooth using an immersion blender or standard blender.
- Stir in coconut milk and bring back to a simmer.
- Add gnocchi and simmer 3-5 minutes until they float and are tender.
- Remove from heat and stir in chopped fresh basil.
- Season with salt and pepper to taste, then serve.
Notes
- Use full-fat coconut milk for the creamiest texture; light coconut milk will be thin.
- Toast red pepper flakes in hot oil for 30 seconds before adding onion for deeper heat.
- Store soup without gnocchi in the fridge up to 3 days; add fresh gnocchi when reheating.
- If you don't have fire-roasted tomatoes, add 1/2 teaspoon smoked paprika for smoky depth.