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Creamy Tomato Gnocchi Soup

This silky tomato gnocchi soup delivers a hug in a bowl in just 35 minutes. Fire-roasted tomatoes and coconut milk create a balanced, creamy base that's not too thin or heavy, while tender gnocchi makes it a satisfying weeknight dinner you'll crave again and again.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 28 oz 794 g can fire-roasted tomatoes
  • 1 1/2 cups 360 ml low-sodium vegetable broth
  • 1/4 tsp salt
  • 1 tbsp brown sugar
  • 1/4 tsp red pepper flakes
  • 1 cup 240 ml full-fat coconut milk or 1/2 cup (120 ml) heavy cream
  • 16 oz 454 g package fresh or frozen gnocchi
  • 1 cup loosely packed fresh basil

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and cook 3-4 minutes until translucent.
  3. Add minced garlic and cook 1-2 minutes until fragrant.
  4. Pour in fire-roasted tomatoes, vegetable broth, salt, brown sugar, and red pepper flakes. Stir.
  5. Bring to a boil, then reduce heat, cover, and simmer 10 minutes.
  6. Blend soup with an immersion blender until smooth.
  7. Return soup to a boil over medium-high heat.
  8. Stir in coconut milk or cream.
  9. Add gnocchi and fresh basil. Cook 3-4 minutes until gnocchi float.
  10. Taste and adjust salt and pepper. Ladle into bowls and garnish with extra basil and pepper.

Notes

  • Use an immersion blender for easy texture control and minimal cleanup.
  • Make it heartier by adding a can of white beans or a handful of spinach.
  • Swap coconut milk for heavy cream or half-and-half depending on desired richness.
  • Prep the tomato broth up to 2 days ahead; add gnocchi and basil fresh when reheating.