You won't believe the flavor packed into this simple, 30-minute, creamy vegan tomato basil gnocchi soup! Use any pre-made gnocchi you like (we used DeCecco mini gnocchi this particular time).
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.
WHITE WINE: If you don't cook with wine or don't have any on hand, try 2 tbsp of white wine vinegar and 2 tbsp of water in its place. No white wine vinegar either? Add the tiniest splash of lemon juice or just leave it out entirely.
Tomato Basil Gnocchi Soup originally printed from https://yupitsvegan.com/tomato-basil-gnocchi-soup/ January 14, 2019