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    You are here: Home / Soups / Creamy Tomato Basil Gnocchi Soup

    LAST UPDATED: January 27, 2022 • FIRST PUBLISHED: February 26, 2018

    Creamy Tomato Basil Gnocchi Soup

    Jump to Recipe Print Recipe
    Creamy Tomato Basil Gnocchi Soup

    Tender potato pasta dumplings swim in a creamy but dairy-free tomato base with fresh basil in this decadent and delicious vegan tomato gnocchi soup.

    Bowl of Creamy Tomato Basil Gnocchi Soup with Spoon and Water Glass

    A few years ago my husband and I considered opening a vegan restaurant in our town. It seemed like a great idea at first: there wasn't a whole lot of vegan food around at the time, but our town is definitely the kind of place where you'd expect it to be in demand. We even went around and looked at some potential spots for our establishment, talked to other local business owners, that kind of thing. In the end, we decided not to because opening a place like that is a big investment and super risky. And at the time I already had a budding business: this blog, which conveniently was a lot less risky and required little initial investment to get started with.

    Well the universe must have been spying on us because in the two or so years since we first toyed around with that idea, the amount of vegan food available within just a mile radius of where we live just about exploded.

    Hand Blender Blending Creamy Tomato Basil Gnocchi Soup in a Pot

    We have so many options now! Haven't even gotten a chance to try them all yet (I cook at home a lot, as you might have guessed).

    Anyway, a couple of the vegan and vegan-friendly places we've been frequenting have been offering tomato soup lately, and that set me off into a bit of a tomato soup kick. I got inspired to make a version of my own.

    Spoon Stirring Basil into a Pot of Creamy Tomato Basil Gnocchi Soup

    Guys, this tomato soup on its own was super tasty, but add some gnocchi and fresh basil...this stuff was amazing. Whenever possible, I like to make my soup into a meal, and regular old tomato soup isn't quite meal-worthy. That's where the gnocchi comes in. Not only does gnocchi make the soup super satisfying, but the combination of the soup with little potato pasta dumplings is delicious as heck.

    Overhead View of a Bowl of Creamy Tomato Basil Gnocchi Soup on a Distressed Surface

    I made the soup itself extra creamy by adding some coconut milk. I know not everyone that reads this blog is down with coconut milk. If that's you, feel free to sub your favorite non-dairy milk (cashew would be a good alternative).

    If you have an immersion blender (even a cheap one like I have is a great investment) the soup ends up being an easy one-pot meal.

    Creamy Tomato Basil Gnocchi Soup
    4.88 from 16 votes
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    Creamy Tomato Basil Gnocchi Soup

    Tender potato pasta dumplings swim in a creamy but dairy-free tomato base with fresh basil in this decadent and delicious vegan tomato gnocchi soup.

    Course Soups
    Cuisine American, Italian
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4
    Calories 435 kcal
    Author Alissa Saenz

    Ingredients

    • 1 tablespoon olive oil
    • 1 medium onion, diced
    • 4 garlic cloves, minced
    • 2 (14 ounce) cans fire roasted tomatoes
    • 1 cup vegetable broth
    • ¼ - ½ teaspoon red pepper flakes, to taste
    • 1 cup full fat coconut milk, plus extra, for drizzling on top (optional)
    • 1 (16 ounce) package shelf stable mini gnocchi
    • 2 cups chopped fresh basil (1 large or 2 medium bunches), plus more for serving (optional)
    • Salt and pepper to taste

    Instructions

    1. Coat the bottom of a large pot with oil and place it over medium heat. When the oil is hot, add the onion and sauté until soft and translucent. Add the garlic and sauté about 1 minute more, until very fragrant.

    2. Add the tomatoes, broth and red pepper flakes. Raise the heat and bring the mixture to a boil. Lower the heat and allow it to simmer for about 20 minutes, stirring occasionally, until the liquid reduces a bit. 

    3. Either use an immersion blender to blend the soup, or blend it in batches using a food processor or blender, and then return it to the pot. Stir in the coconut milk and raise the heat to bring the soup back up to a simmer. Stir in the gnocchi and simmer for about 4 minutes more, until the gnocchi are tender. 

    4. Remove the soup from the heat. If you'd like, you can thin it with a bit of additional broth or coconut milk at this point. Stir in the basil and season the soup with salt and pepper to taste.

    5. Ladle into bowls and optionally top with a drizzle of coconut milk and a sprinkling of fresh basil. Serve.

    Nutrition Facts
    Creamy Tomato Basil Gnocchi Soup
    Amount Per Serving
    Calories 435 Calories from Fat 174
    % Daily Value*
    Fat 19.3g30%
    Saturated Fat 14.3g72%
    Sodium 1212mg51%
    Potassium 718mg21%
    Carbohydrates 57.4g19%
    Fiber 8g32%
    Sugar 8.3g9%
    Protein 10.3g21%
    Calcium 70mg7%
    Iron 4.1mg23%
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Erik says

      February 26, 2018 at 11:41 am

      No serving size listed.Nutritional info doesn't mean much without it.

      Reply
      • Alissa Saenz says

        February 28, 2018 at 3:59 pm

        There are 4 servings, so the nutrition info is for 1/4 of a batch - approximately 1 1/2 cups, but it'll vary a bit from batch to batch.

        Reply
    2. Hilary says

      February 26, 2018 at 4:48 pm

      Hi! I recently moved to Switzerland from the US and fire roasted tomatoes are no where in sight. Ideas on what to add when using regular canned tomatoes to get the right flavor?

      Reply
      • Alissa Saenz says

        February 28, 2018 at 3:57 pm

        You could try adding a bit of smoked paprika to replicate the smoky flavor of fire roasted tomatoes. :)

        Reply
        • Frank Gingeleit says

          March 16, 2022 at 2:54 am

          5 stars
          Living in Germany, adding smoked paprika was my first idea, too. I'll be having this soup for dinner tonight. I'm usually baking dry gnocchi in a skillet until crispy before adding them to the soup. Just an idea...

          Reply
      • Debi says

        January 16, 2021 at 11:55 am

        5 stars
        I have made recipes requiring fire roasted tomatoes, two ways to accomplish this, chop up tomatoes, drizzle garlic infused olive oil to cover the tomatoes, broil them until you see some char occurring. How much? Your call, but be careful not to go to far, it's about flavor and not turning into an inedible mess. The other way I make them, is to add to the chopped tomatoes a couple cloves of fresh garlic and chopped red and yellow bell pepper, add some salt and pepper to taste,, This will work well into your soup and know one will know the difference, except they will be impressed that your culinary offering is totally from scratch! Well, if you make the gnocchi too, but close enough.

        Reply
    3. jenna says

      February 26, 2018 at 5:19 pm

      Oh!!! If only I'd seen this BEFORE I went grocery shopping. I'm making up next week's list right now to accommodate this for dinner one night. I only recently discovered the joys of making really good tomato soup from canned tomatoes, and I feel like my world got bigger, lol. I also discovered this: https://www.101cookbooks.com/archives/quickish-ricotta-dumplings-in-tomato-broth-recipe.html
      (I use tofu, a big dab of hummus, some garlic, and nutritional yeast to make vegan ricotta.) I think I just need to buy shares in a canned tomato company, because my annual summer harvest just doesn't last long enough.

      Reply
      • Alissa Saenz says

        February 28, 2018 at 3:56 pm

        You know, for years I would only make tomato soup with fresh tomatoes, thinking that fresh was always the way to go, but I actually PREFER canned! And I'm all about fire roasted because I think the smoky flavor is awesome. :)

        Reply
    4. Jess says

      February 26, 2018 at 9:30 pm

      Are we talking coconut milk like the box of silk coconut milk? Or we talking the can of coconut milk like Goya or Thai kitchen brand?

      Reply
      • Alissa Saenz says

        February 28, 2018 at 3:52 pm

        I used canned coconut milk - Thai Kithchen I think! You could sub a boxed variety, but I don't think it will come out quite as rich and creamy.

        Reply
    5. Maria says

      February 26, 2018 at 10:23 pm

      5 stars
      Wow tried this tonight and it was just what I needed. I have been craving Italian food and this was quick and delicious. I love gnocchi, tomatoes and basil, the combination is great.

      Reply
      • Alissa Saenz says

        February 28, 2018 at 3:51 pm

        Yay!! I'm so glad you enjoyed it! Thanks Maria!

        Reply
    6. Dave Wolven says

      February 27, 2018 at 4:40 am

      5 stars
      This sounds amazing and I plan to try it. DaI might substitute cilantro for basil. And both herbs work so well with tomatoes.

      Reply
      • Alissa Saenz says

        February 28, 2018 at 3:49 pm

        I hope you enjoy it! I think cilantro would be delicious!

        Reply
    7. Dave Wolven says

      February 27, 2018 at 4:45 am

      5 stars
      Ignore previous message. I would add dal this recipe. My iPhone 6 loves to substitute strange words.

      Reply
      • Alissa Saenz says

        February 28, 2018 at 3:49 pm

        Lol. Autocorrect strikes again!

        Reply
    8. Adriana Pilonieta says

      February 27, 2018 at 12:22 pm

      Where do you get your mini gnocchi?

      Reply
      • Alissa Saenz says

        February 28, 2018 at 3:46 pm

        I got mine at Wegmans (their brand), but I've seen it at lots of other supermarkets. You could sub regular size gnocchi if you need to. :)

        Reply
    9. Mo says

      February 28, 2018 at 11:48 am

      Quick question on the gnocchi. Did you use fresh or frozen? I have frozen and was figuring that I might want to add a couple of minutes to ensure they are warmed thru. Great recipe! I will share on IG when I serve it. Thanks!

      Reply
      • Alissa Saenz says

        February 28, 2018 at 3:39 pm

        I used shelf-stable gnocchi, but I think frozen would work too, and I think giving them a few extra minutes to cook is a good idea! Enjoy!!

        Reply
    10. Jennifer says

      March 01, 2018 at 7:48 am

      Mmmm... I think Isa Chandra has a pesto gnocchi soup in her Isa Does It book. I love how you each kind-of did your own spin on it! Looks so tasty!

      Funny about the vegan restaurants! My husband and I lived in an apartment, and literally RIGHT after we moved out, a vegan restaurant opened within walking distance! What the heck? And in the old town I worked in, a vegan restaurant opened up as well! Sadly, both are healthy light vegan fares, but the one I went to was really tasty regardless. I haven't tried the other place yet. Probably a good thing you didn't open a restaurant, they are REALLY time consuming.

      Reply
      • Alissa Saenz says

        March 03, 2018 at 10:50 am

        That's so funny...I ALMOST went with pesto! But then I got my hands on a nice big bunch of fresh basil and plans changed. I think vegan places must be popping up all over. One of the nice things about our town is that we've got all the vegan options covered - raw, healthy plant-based AND comfort food. :)

        Reply
    11. Alexandria Phillips says

      March 03, 2018 at 4:54 pm

      5 stars
      This turned out amazing. Thanks so much.

      Reply
      • Alissa Saenz says

        March 03, 2018 at 9:38 pm

        I'm so happy to hear that!! Thanks Alexandria!

        Reply
    12. Celia says

      March 18, 2018 at 10:33 am

      5 stars
      this was so good!! thank you for all your amazing recipes <3

      Reply
      • Alissa Saenz says

        March 20, 2018 at 6:25 pm

        Thank you! You are so welcome!

        Reply
    13. Jessica says

      March 27, 2018 at 5:18 pm

      This recipe is amazing! Absolutely love it!

      Reply
      • Alissa Saenz says

        March 28, 2018 at 9:50 pm

        I'm so happy to hear that! Thanks Jessica!

        Reply
    14. Nina says

      June 11, 2018 at 9:20 pm

      5 stars
      This soup is so good!! I even recommended it to my onmi family and they also love it. Thanks for the great recipe.

      Reply
      • Alissa Saenz says

        June 16, 2018 at 10:33 am

        Yay!! Glad it was a hit! Thanks Nina!

        Reply
    15. Melyssa says

      September 14, 2018 at 2:06 pm

      How does this freeze? This sounds so yummy, but my husband does not like tomato soup, so I would probably be the only one eating it. Would you suggest freezing with the gnocchi or freeze beforehand and adding gnocchi when warming up after thawing?

      Reply
      • Alissa Saenz says

        September 16, 2018 at 3:22 pm

        I haven't frozen it, but I think it would work just fine! I think it would probably be best if you kept the gnocchi separate, but if that's too much of a pain I think freezing everything together would be fine. Enjoy!!

        Reply
    16. Cheyenne says

      January 16, 2019 at 1:13 pm

      5 stars
      Thank you for this delicious recipe! I made some slight adjustments because I couldn't find any fire roasted tomatoes where I live, so I substituted regular canned chopped tomatoes and added some liquid smoke to get that smoky flavour. I'll definitely keep this one in the weekly rotation!

      Reply
      • Alissa Saenz says

        January 20, 2019 at 3:54 pm

        Yay! Glad you like it!

        Reply
    17. CAROLE INGRAM says

      December 08, 2019 at 6:58 pm

      3 stars
      This is most likely my own personal preference that is influencing my 3 star review but I found the basil to be so overwhelming, it was just too much. I like using the the fire roasted tomatoes for the soup, I was pleasantly surprise , but I'm going to modify this recipe a bit to cater to my taste"less" taste buds 😂. No, in all seriousness, I do love herbs/seasonings lots, but unfortunately the fresh basil took over the entire dish , I will go much lighter next time. I will also add smoked paprika too (I did add a tad, but will add more).

      Reply
    18. Margaret says

      February 12, 2020 at 1:44 am

      5 stars
      Yummy! This was a delicious, smokey, flavorful soup and the gnocchi adds a great texture. My food processor didn't blend the onions as good as I'd hoped but the flavor was so good that it didn't matter! Didn't have basil but that was fine :)

      Reply
    19. Kate says

      April 01, 2020 at 7:43 am

      5 stars
      SO yummy and so easy. Turned out amazing!

      Reply
    20. Maddie says

      April 08, 2020 at 9:59 pm

      5 stars
      This was delicious! My partner and I ate the whole thing for lunch! I really like the flavor of coconut milk, and cook with it a lot, however in this recipe I did find it a tad overpowering. I think it would be perfect with about a third cup less. Definitely a scrumptious soup, and pretty easy to whip up.

      Reply
    21. Sheri says

      February 13, 2021 at 10:38 pm

      5 stars
      Love this. Thanks for the recipe. I will be making this to freeze without the gnocchi & adding it after thawing (or not). It's great either way. Didn't have fresh basil so added some dried. This will also be my go to tomato soup recipe. I refuse to eat Campbell's & I haven't found an acceptable organic prepared soup. This is perfect since I can use ingredients of my choice & freeze it to have a "convenience food".

      Reply
      • Alissa Saenz says

        February 14, 2021 at 6:03 pm

        I'm glad you like it! It's actually my go-to tomato soup recipe too - I make it plain, with orzo, with veggies...all kinds of variations.

        Reply
    22. Sue fox says

      March 16, 2022 at 11:12 am

      Can I use a can of San Marzano tomatoes?

      Reply
      • Alissa Saenz says

        March 17, 2022 at 9:37 am

        You can! The flavor won't be as smoky, but the soup will still be delicious!

        Reply
    23. Cyn says

      June 07, 2022 at 8:39 pm

      5 stars
      Made this for dinner with a vegan grilled cheddar sandwich for the perfect comfort meal. It was easy and so delicious. The fresh basil really paired well with the roasted tomatoes. I used frozen cauliflower gnocchi and it worked great. Thanks for sharing this yummy recipe ❤️

      Reply

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