Easy Creamy One Pot Tomato Gnocchi Soup Recipe
Some dinners just hit different and this creamy one pot tomato gnocchi soup is one of them.
It’s rich, velvety, cozy, and full of flavor from fresh tomatoes that simmer down into a dreamy broth. We swirl in some plant-based cream, stir in soft gnocchi, and finish with fresh spinach and a shower of vegan parm. The best part? It all comes together in one pan, in under 30 minutes.
Whether you’re curled up on the couch or feeding a hungry crew on a weeknight, this soup is always the right move.
Why You’ll Love this Gnocchi Soup
- One pan = easy cleanup
- Comforting and cozy without being too heavy
- Creamy, rich, and naturally vegan
- Tastes even better the next day
- Works for both quick dinners and lazy Sunday lunches
How to Make Gnocchi Soup
This soup comes together in just a few steps. Use the images below to follow along. Full details are in the recipe card at the bottom of the post.
Add whole tomatoes to a wide pan with olive oil, cut side down. Cover and cook until the skins soften.
Remove the tomato skins with tongs and mash everything directly in the pan.
Stir in garlic, tomato paste, Italian seasoning, salt, and pepper.
Pour in the plant cream and broth. Blend if you want a smoother soup.
Toss in the gnocchi and vegan parmesan. Simmer gently.
Stir in fresh spinach and let it cook down.
Ladle into bowls and finish with extra cream, chili flakes, and fresh basil.
Tips & Variations for the Gnocchi Soup
- Boost the protein
Add white beans, lentils, or chickpeas. - Make it spicy
Add chili flakes, hot sauce, or a swirl of chili oil. - Use other greens
Swap spinach for kale, chard, or arugula. - Add crunch
Top with croutons, toasted pine nuts, or roasted chickpeas. - Make it extra creamy
Add more cream or a drizzle on top before serving.
FAQs about this Gnocchi Soup
You can! If using canned, go for whole peeled tomatoes and simmer them a little longer.
Only if you prefer a smooth texture. It’s totally optional — it’s delicious either way.
Nope. It cooks right in the broth and helps thicken the soup too.
Yes. Just leave out the spinach if freezing and stir it in fresh when reheating.
Yes, full-fat canned coconut milk will work, but it will add a slight coconut flavor. Use if you’re okay with that twist.
Yes, but gluten-free gnocchi can be more delicate. Add them gently and don’t over-stir once they’re in the soup.
Definitely. Stir in a can of white beans, lentils, or tofu when you add the broth and cream.
More Recipes You’ll Love
If this creamy soup is your vibe, here’s another one to save for next time:
→ Creamy Roasted Tomato and Red Pepper Soup
And don’t forget to browse the full collection on the homepage:
→ drveganblog.com
Creamy One Pot Tomato Gnocchi Soup
Equipment
- Wide deep pan with lid
- Tongs
- Wooden spoon or spatula
- Immersion blender (optional)
Ingredients
- 8 medium tomatoes
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 3 garlic cloves
- 1 tsp Italian seasoning
- Salt to taste
- Black pepper to taste
- 375 ml low-sodium vegetable broth
- 180 ml cashew cream or oat cream
- 400 g gnocchi
- 50 g vegan parmesan
- 60 g fresh spinach
Instructions
- Simmer TomatoesHeat olive oil in a wide pan over medium-low heat. Add whole tomatoes cut side down. Cover and cook for 12 to 15 minutes until the skins loosen.
- Peel and MashUncover the pan. Use tongs to peel off the tomato skins. Mash the tomatoes directly in the pan until soft and saucy.
- Season the BaseAdd tomato paste, garlic, Italian seasoning, salt, and pepper. Stir and cook for 1 to 2 minutes until fragrant.
- Add LiquidsPour in vegetable broth and cashew or oat cream. Stir to combine. Use an immersion blender for a smoother soup if desired.
- Add Gnocchi and ParmesanAdd gnocchi and vegan parmesan directly into the soup. Simmer for 3 to 5 minutes until the gnocchi is tender and the soup thickens slightly.
- Finish with SpinachStir in fresh spinach and cook just until wilted. Taste and adjust seasoning as needed.
- ServeLadle into bowls. Finish with extra cream, chopped basil, and chili flakes if using.