Many soups rely on cream or dairy, but this Vegan Tomato Gnocchi Soup is completely dairy-free, made with simple ingredients, and packed with flavor. This soup comes together in 30 minutes and is perfect for a cozy dinner any night of the week.
This one-pot soup is packed with flavor and ready in just 30 minutes.
The combination of tomato soup, baked tofu crumbles, and pillowy soft gnocchi is absolutely delicious, making it one of the most comforting soups you'll ever make!
Serve it on its own or pair it with a vegan grilled cheese, a side salad, or crusty bread for a complete meal.
And don't forget the tofu ricotta!
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Ingredients
All you need are some simple kitchen staples like canned tomatoes, vegetable broth, onion, garlic, and Italian seasonings.
And keep it easy by using pre-made gnocchi and baked tofu crumbles for heartiness.
Tofu Crumbles: Baked and seasoned crumbled tofu that mimics the texture of ground meat is added for heartiness and texture. It's seasoned very simply with salt, pepper, and Italian seasonings.
Gnocchi: Look for shelf stable gnocchi in the pasta aisle for best results. But not all gnocchi is vegan so be sure to check the package ingredients.
Onion and Garlic: Aromatics. Cook the diced onion until they are soft and starting to brown to develop lots of good flavor.
Vegetable Broth: You can use low-sodium or regular, just be aware so you can add less salt later on.
Canned Tomatoes: I recommend fire-roasted crushed tomatoes for the best flavor, but diced or canned whole peeled tomatoes would work as well. We will be using an immersion blender to pulse the tomatoes, so it's not a chunky soup.
Seasonings: Dried basil, oregano, parsley, salt, pepper, and red chili flakes give this soup a lot of good flavor!
Nutritional Yeast: I love adding nutritional yeast for an extra savory, cheesy flavor. This can also be replaced with shredded vegan parm (which I also like to have handy to add on top).
Basil and Kale: Fresh herbs and greens add brightness, color, and extra nutrients to finish off the dish. Spinach would work well, too!
See recipe card for quantities.
Helpful Equipment
I recommend using an immersion blender for this soup. You don't want it to be completely puréed, but blending a portion of the soup improves the overall texture.
How to Make This Recipe
Making this tomato gnocchi soup couldn't be easier.
Crumble and season the tofu, bake it, and start the soup on the stove. When the tofu is done, the soup is ready to serve.
The full written recipe can be found in the recipe card below.
Step 1: Crumble the tofu, squeeze out excess moisture, and toss with olive oil, tomato paste, nutritional yeast, and seasonings. Spread evenly on a parchment-lined baking sheet.
Step 2: Bake for 25-30 minutes, stirring halfway, until golden and slightly crispy. Set aside.
Step 3: Start the gnocchi soup by heating the olive oil in a large pot over medium-high heat. Add diced onion and sauté until translucent, about 7-10 minutes.
Step 4: Stir in the minced garlic, basil, oregano, parsley, salt, black pepper, and red chili flakes. Cook 1-2 minutes until fragrant.
Step 5: Pour in the vegetable broth and crushed tomatoes. Stir to combine.
Step 6: Use an immersion blender to pulse a few times until smooth but not completely puréed. Bring to a boil, then reduce heat to low.
Step 7: Cover with lid and simmer for 20 minutes. Then, add uncooked gnocchi and simmer uncovered for 5-6 minutes, or until gnocchi are pillow-soft.
Step 8: Stir in the chopped kale, nutritional yeast, fresh basil, and baked tofu crumbles.
Step 9: Simmer for 1 more minute. Taste the soup and adjust the salt as needed. If the tomatoes are a bit acidic, add 1-2 teaspoons of agave syrup, a little at a time, until balanced.
Finish with a dollop of tofu ricotta, a sprinkle of vegan parmesan, and a handful of fresh chopped basil. Serve and enjoy!
Note: Use an immersion blender or pulse the crushed tomatoes in a regular blender first.
Substitutions & Variations
If using frozen gnocchi, toss it straight into the soup and do not thaw it first or it may fall apart.
Tofu Crumbles: You can swap baked tofu crumbles for store-bought vegan sausage or beefless crumbles.
Tomatoes: If fire-roasted or crushed tomatoes aren't available, use regular diced canned tomatoes or whole peeled tomatoes.
Vegetables: Kale can be swapped for spinach or you can leave it out! Feel free to add extra veggies like zucchini, bell peppers, or mushrooms.
Dried Herbs: Instead of individual dried herbs, you can use an Italian seasoning blend.
How to Serve
This tomato gnocchi soup is perfectly paired with some good crusty bread.
But here are a few other simple ways to serve it.
Crusty Bread: Serve with warm, crusty bread or a baguette.
Side Salad: A simple green salad with a balsamic maple vinaigrette balances the richness of the soup.
With Grilled Cheese: Pair this tomato soup with a crispy, melty vegan grilled cheese sandwich for a classic combo.
Topped with Fresh Herbs: Sprinkle fresh basil, parsley, or oregano on top for added flavor.
Vegan Parmesan: Add a sprinkle of vegan parmesan or nutritional yeast for more cheesy flavor.
Tofu Ricotta: Pairing with a dollop of tofu ricotta is by far my favorite topping. Adds so my cheesy, creamy goodness!
Tips & Tricks
Some store-bought gnocchi may contain non-vegan ingredients, so always check the ingredients. Most shelf-stable gnocchi are naturally vegan but it's a good habit to double check.
Different types of gnocchi cook differently. Follow the package instructions and try a piece to make sure it's done. Overcooked gnocchi will turn mushy.
Use fire-roasted crushed tomatoes. If you don't have that, you can use regular crushed tomatoes, diced tomatoes, or canned whole peeled tomatoes.
But I would avoid tomato sauce as it won't have quite the same fresh tomato flavor.
When blending hot liquids, steam needs to escape. An immersion blender works best, but if you don't have one, pulse the crushed tomatoes in a regular blender before adding them to the soup to achieve a similar texture.
Spinach, zucchini, or roasted bell peppers are delicious add-ins if you want to up the veggie count!
Taste and adjust seasoning as you go. Adding a little salt at different stages ensures a well-balanced soup.
Storage
Store: Store leftover soup in an airtight container for up to 3-4 days.
Reheat: Reheat gently on the stove over medium-low heat, stirring occasionally.
Freeze: Gnocchi can become slightly softer after freezing and reheating so it's best to avoid freezing.
Frequently Asked Questions
If you want a cream based soup, stir in cashew cream or coconut cream at the end.
Begin checking the gnocchi a few minutes before the package's suggested cooking time. They should be soft and pillowy, not mushy. Since the gnocchi is simmered rather than boiled, 5-6 minutes works well for most shelf-stable brands, though frozen gnocchi may require a different cooking time.
More Soup Recipes
Looking for other recipes like this? Try these:
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Recipe
Vegan Tomato Gnocchi Soup
Ingredients
Tofu Crumbles
- ½ block Extra-Firm Tofu drained, no need to press
- 2 tablespoons Olive Oil
- 2 tablespoons Tomato Paste optional
- 1 tablespoon Nutritional Yeast
- 2 teaspoons Italian Seasonings
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Kosher Salt see note
- ¼ teaspoon Black Pepper
Tomato Gnocchi Soup
- 2 tablespoons Olive Oil
- 1 medium Yellow Onion diced
- 3-4 Garlic Cloves minced
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Parsley
- 2 teaspoons Kosher Salt more or less to preference, see note
- ¼ teaspoon Black Pepper
- ½ teaspoon Red Chili Flakes or to preference
- 4 cups Low-Sodium Vegetable Broth
- 28 oz can Fire-Roasted Crushed Tomatoes see note
- 2 tablespoons Nutritional Yeast
- 1 package Shelf Stable Gnocchi not all are vegan, check ingredients
- 1 cup chopped Kale or spinach
- 1-2 tablespoons chopped Basil more for garnish
- 1-2 teaspoons Agave Syrup or sugar, optional
- ½ cup Vegan Parmesan for serving, optional
- 1 batch Tofu Ricotta for serving
Instructions
- Preheat oven to 400F.
- Crumble the tofu into small pieces with your hands, squeezing out as much moisture as possible.
- In a bowl, toss crumbled tofu with olive oil, tomato paste, nutritional yeast, Italian seasoning, onion powder, garlic powder, salt, and black pepper.
- Spread evenly on a parchment-lined baking sheet.
- Bake for 25-30 minutes, stirring halfway, until golden and slightly crispy. Set aside.
- Start the gnocchi soup by heating the olive oil in a large pot over medium-high heat. Add diced onion and sauté until translucent and starting to brown, about 7-10 minutes.
- Stir in the minced garlic, basil, oregano, parsley, salt (see note, start with half), black pepper, and red chili flakes. Cook 1-2 minutes until fragrant.
- Pour in the vegetable broth and crushed tomatoes. Stir to combine. Use an immersion blender to pulse a few times to get a smooth consistency. If you don't have an immersion blender, see note.
- Bring to a boil, then reduce heat to low. Cover with lid and simmer for 20 minutes.
- Add uncooked gnocchi and simmer uncovered for 5-6 minutes, or until gnocchi are pillow-soft.
- Stir in the chopped kale, nutritional yeast, fresh basil, and baked tofu crumbles. Simmer for 1 more minute. Taste the soup and adjust the salt as needed. If the tomatoes are a bit acidic, add 1-2 teaspoons of agave syrup, a little at a time, until balanced.
- Finish with a dollop of tofu ricotta (if using), a sprinkle of vegan parmesan, and a handful of fresh chopped basil. Serve and enjoy!
Notes
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