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Vegan Tomato Gnocchi Soup

Blossom Lady
Jan 11, 2021 05:16 AM
Vegan Tomato Gnocchi Soup

This Vegan Tomato Gnocchi Soup is packed with flavor, easy to make in one pot, and ready in just 30 minutes! Look no further for a truly cozy & comforting dairy-free soup.

This tomato gnocchi soup couldn't be easier to make! Not only does it only take 30 minutes, but it requires just one pot and stores great as leftovers. The first step to making this delicious gnocchi soup is to caramelize those shallots & garlic by cooking them in a little olive oil until translucent. It really takes just 3-5 minutes to give them a nice flavor boost. 

You can use frozen gnocchi. Just keep in mind, it will increase the cooking time slightly. Add the gnocchi in at the same time as the spinach and basil, but just add slightly more time (probably 1-2 minutes). If you do not want to use oat milk, coconut milk or rice milk will also work. Actually, any lower protein, high fat milk will work. I don't recommend using soy milk in this recipe as it's pretty high in protein and the acidity of the tomatoes may cause the soy milk proteins to curdle. I truly hope you love this super simple Vegan Tomato Basil Gnocchi Soup! It's so flavorful, filling, & truly one of my go-to comfort food recipes during the winter season. Enjoy!


  • 2 Tbsp (29 ml) olive
  • 2 shallots, diced
  • 5 cloves garlic (12 grams), minced
  • 28 oz canned diced tomatoes
  • 1 tsp (1 gram) dried parsley (or dried basil)
  • salt & pepper to taste (I use at least ½ tsp salt & ¼ tsp pepper)
  • 2 cups (473 ml) vegetable broth
  • 1 cup (236 ml) oat milk
  • 16 oz gnocchi
  • 3 packed cups (75 grams) spinach
  • 1 cup (20 grams) chopped fresh basil
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
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