Easy Gnocchi Soup

This creamy tomato gnocchi soup is the definition of cozy comfort food. With a velvety broth made from fire roasted tomatoes and coconut milk, pillowy gnocchi, and a generous scoop of fresh basil, it is a one-pot meal that comes together quickly and satisfies everyone at the table.

I first made this soup when a friend visited for lunch and we wanted something easy and homemade but a little different from the usual pasta. Now I reach for this recipe whenever I want to impress with minimal effort.

Ingredients

• Extra virgin olive oil: Brings out flavor in the aromatics and helps everything soften smoothly; look for a fresh bottle with golden color and a peppery scent
• Yellow onion: Finely diced for sweetness and depth; choose one that feels heavy for its size and has shiny papery skin
• Fresh garlic: Adds savory flavor and background warmth; try to use fresh firm cloves without any green shoots
• Fire roasted tomatoes: Infuse the broth with smoky richness; opt for a quality brand with whole or diced tomatoes for best results
• Vegetable broth: Creates a hearty base and thins the soup just enough; a low sodium option lets you control the seasoning
• Salt: Balances flavors throughout and brings out the natural sweetness of the tomatoes; use fine sea salt if possible
• Brown sugar: Adds subtle depth and mellows the acidity of tomatoes; dark brown sugar gives the richest flavor
• Red pepper flakes: Bring a gentle heat and lift other flavors; use fresh flakes for the best kick
• Full fat or lite coconut milk: Makes the soup creamy without dairy; shake well before using and buy unsweetened
• Gnocchi: Provides that pillowy bite and makes the meal hearty; fresh or frozen work but look for gnocchi with short simple ingredient lists
• Fresh basil: Delivers fragrant anise-lifted herbal notes; choose bunches with bright aromatic leaves

Step-by-Step Instructions

Sauté the Aromatics:

In a large pot add olive oil and diced onion. Cook onions over medium heat for three to four minutes until they turn translucent and release their sweet aroma. Add the minced garlic and cook for another two to three minutes stirring often until fragrant and just barely beginning to color.

Build the Broth:

Pour in fire roasted tomatoes and vegetable broth. Add salt brown sugar and red pepper flakes. Stir well to dissolve the sugar and distribute the flavors evenly.

Simmer and Develop Flavors:

Bring the soup mixture to a gentle boil. Once boiling lower the heat and cover the pot. Let the ingredients simmer gently for ten minutes so the flavors have time to meld and become rich and balanced.

Blend the Soup:

Using an immersion blender carefully blend the soup until it reaches your preferred consistency. You can make it fully smooth or leave a few bits of tomato for rustic texture. Be cautious as hot soup can splash. Allow the soup to cool for a few minutes before blending or use protective gloves if needed.

Cook the Gnocchi:

Return the blended soup to a boil. Stir in coconut milk gnocchi and fresh basil. Cook just until the gnocchi are tender and float to the surface about three to four minutes if using fresh or thawed gnocchi or up to six to eight minutes for frozen. Stir gently so the gnocchi do not break apart.

Finish and Garnish:

Ladle hot soup into bowls. Swirl with extra coconut milk and scatter fresh basil leaves on top. Add a grind of black pepper if desired. Serve steaming hot with your favorite bread or crackers to soak up every last drop.

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I love using coconut milk in this soup because it gives a gorgeous velvety finish without overwhelming the tomato flavor. My family always asks for seconds and it is the perfect soup to share on a busy night or when you need something beautiful and satisfying but easy.

Storage Tips

This soup keeps well in the fridge for three to four days. Let it cool completely before storing in an airtight container. When reheating add a splash of broth or water to loosen it up if it becomes too thick. Avoid freezing because the gnocchi will soften too much and become mushy.

Ingredient Substitutions

If you cannot find fire roasted tomatoes regular canned diced tomatoes work well. Add a little smoked paprika and maybe a hint of maple syrup for a hint of sweet smoky character. A nut-based or oat-based milk works in place of coconut milk but the flavor will shift. Check your gnocchi for egg if you want the recipe fully vegan.

Serving Suggestions

Pile bowls high with fresh basil leaves and a swirl of creamy coconut milk for restaurant style presentation. This soup is even better paired with garlic bread toasted sourdough or rye croutons. Sometimes I scatter chopped olives or a few capers on top to add briny contrast.

Cultural Context

Gnocchi originated in Northern Italy and is prized for its airy potato based structure and versatility. This soup is a playful twist on Italian traditions blending classic tomato basil flavors with modern plant based creaminess. It is the kind of dish that brings comfort whether you have Italian heritage or just love global flavors.

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Common Questions

→ How do I keep the gnocchi from getting mushy?

Add gnocchi only at the end and cook just until they float to the top, usually 3-4 minutes. Avoid overcooking for best texture.

→ Can I substitute regular diced tomatoes for fire roasted tomatoes?

Yes, regular diced tomatoes work. For extra flavor, add a little smoked paprika and a touch of maple syrup.

→ Is there a way to make this soup dairy-free?

This version already uses coconut milk, making it naturally dairy-free. Other plant-based creams can be used as well.

→ How should leftovers be stored?

Refrigerate cooled soup for 3-4 days. Reheat gently and add more broth if it thickens. Best enjoyed within a day or two.

→ Are there any good garnishes for this dish?

Extra fresh basil, a drizzle of coconut milk, cracked pepper, or crunchy croutons all make excellent toppings.