This Vegan Tomato Gnocchi Soup is a hearty, dairy-free dinner made with simple pantry ingredients. Soft gnocchi, seasoned tofu, and a rich tomato base come together in one pot in under 45 minutes. It's filling enough for a main dish and easy enough for any weeknight.
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.
Jump to:
Ingredient Notes
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: Bake until firm before adding to the soup so they don't soften and disappear into the broth.
Gnocchi: Most shelf-stable gnocchi works well here, but not all brands are vegan, be sure to check the label!
Canned Tomatoes: Use crushed tomatoes for a smoother base. If using whole or diced, blend briefly to avoid a chunky texture.
Basil and Kale: Add at the end of cooking so they stay bright and don't overcook.
See recipe card for quantities.
How to Make This Recipe
Making this tomato gnocchi soup couldn't be easier!
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!
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.
And if you want a creamy version, try this Creamy Vegan Gnocchi Soup instead!
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 either sweet and tangy balsamic maple vinaigrette balances the richness of the soup.
- With Grilled Cheese: Pair this tomato gnocchi 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
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.
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.
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
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 Vegan Soup Recipes
Looking for other recipes like this? Try these:
Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.
Recipe
Vegan Tomato Gnocchi Soup with Tofu
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
Disclosure: This page contains some affiliate links. Please know that I may receive a percentage or commission from a link included on this page, at no extra cost to you. I will only ever recommend a product that I have used and believe has substantial value to my readers.
Comments
No Comments