Creamy One Pot Tomato Gnocchi Soup
A cozy tomato gnocchi soup made in one pot using fresh whole tomatoes, plant-based cream, and tender gnocchi. This creamy and comforting vegan meal comes together in 30 minutes and hits all the right notes for a quick weeknight dinner.
Servings 3 servings
Calories 697kcal
Cost $8 to $10
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.
Nutrition
Calories: 697kcal | Carbohydrates: 68g | Protein: 18g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 80mg | Sodium: 853mg | Potassium: 1090mg | Fiber: 9g | Sugar: 12g | Vitamin A: 5799IU | Vitamin C: 54mg | Calcium: 336mg | Iron: 7mg