We just got our first real snowstorm of the winter and I am so craving another bowl of this hug in soup form, A.K.A. vegan tomato basil gnocchi soup.
I actually attempted to escape Baltimore on a flight to San Diego yesterday and after 4.5 hours of sitting on the tarmac (I’ll do a rare name and shame: American Airlines) watching the snow fall on our plane, only to be eventually sent home with a no-go, I was quite weary and propelled fully into comfort food mode. I sat down today to edit the photos of this luscious vegetarian tomato basil gnocchi soup, and started wanting it again something fierce.
(Seriously though. I’m legitimately headed to the store after this to grab some basil. Check my Instagram for proof later…) Luckily, the recipe only takes about 30 minutes with prep, so it’s quite easy to make on a whim!
As I discuss at more length in my 30-minute fresh tomato marinara recipe, for dishes that highlight tomatoes I believe in keeping flavors simple. Simple and garlicky. That way the natural brightness and sweetness of the tomato can really shine through. Italian cuisine is excellent at highlighting individual ingredients and I try to use that as inspiration.
So, I thought I’d turn my favorite tomato base into a soup, and make it filling too. Nothing better than using a soup as the main event! I turned this into a creamy tomato gnocchi soup concoction by blending together the tomatoes with the olive oil base using my immersion blender. You can also transfer it to a regular blender or food processor if you don’t have one, or even enjoy it chunky style (modification suggestions in recipe notes).
A lot of tomatoey, basil-y broths utilize milk or cream, and Parmesan cheese. Well, this dairy-free version doesn’t need any of those, or even a substitute for them. Naturally creamy and flavorful thanks to the goodness of garlic, heart-healthy olive oil, and tomatoes! Oh, and white wine. Wine always helps.
I added a little bit of vegan Italian sausage to one of my leftover bowls, and some spicy chickpeas (have we mentioned those lately?) would also be a nice addition, but even without any of that, it’s hearty already. Hope you enjoy!
Tomato Basil Gnocchi Soup
- 1 and 1/2 tbsp olive oil
- 1 yellow or white onion diced
- 6 cloves garlic minced
- 1/4 tsp red pepper flakes
- 1/4 tsp ground black pepper
- 1/4 cup dry white wine (see notes)
- 28 oz crushed tomatoes (canned or fresh)
- 4 cups low-sodium vegetable broth
- 1/2 cup packed fresh basil leaves (I do NOT recommend dried basil as a substitute)
- 16 oz uncooked gnocchi (I used store-bought, DeCecco brand)
- Warm the olive oil in a stock pot over medium heat. Add the onion with a pinch of salt, and cook it for about 3-5 minutes, stirring occasionally, until soft. Add the garlic, red pepper flakes, and ground black pepper, and cook for about 60 seconds more, until fragrant. Immediately add the wine and stir.
- After the wine starts to bubble, stir in the tomatoes and vegetable broth. Bring the whole thing to a boil, then reduce it to a simmer and cook uncovered for about 10 minutes. Remove from the heat, stir in the fresh basil, and use an immersion blender to blend the whole thing until smooth (or leave a few chunks here and there, if you like).
- Return the pot to medium heat, and when simmering, add the gnocchi directly to the pan and stir them in. Cook for about 4-5 minutes or until the gnocchi are tender and float, or are done to your liking. Serve warm.
Adapted from A Couple Cooks.