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Tomato Gnocchi Soup

Tomato Gnocchi Soup

We are not quite done whit the cold days yet, so heartwarming food is still a thing on my table. Therefore, I've crafted this super yummy vegan soup recipe, the most comforting soup you've ever had! It's easy to make and incredibly delicious. You are going to love it! 

I am always on the lookout for the perfect vegan soup recipe, and this time I think I got pretty close. I love making this soup because it feels like we're having a fancy dinner and minimal effort. The recipe is really easy to follow, the ingredients are easy to get, and you can make it in less than 25minutes. 

Gnocchi alone is an absolute treat, but simmered in a delicious tomato soup is a whole other level. We are big fans of those fluffy potato clouds at home. They are great for kids. My kids love them and think they are super fun to eat. And us, adult, we just love the taste and the texture. 

Tomato Gnocchi Soup ingredients

I always make sure that if I buy gnocchi, I get egg-free ones. Some brands out there will mix the potato flour with egg; some are a bit sneaky, so you have to be on the lookout. Or you can always make your own, which is fun too but adds a big step to the process. So to keep it simple, we just buy the good stuff from the supermarket. 

A while ago, I learned a little trick about gnocchi that has changed the game for me. It is simple, but it changes everything. When you are making a gnocchi soup, this little tip is super helpful. Pan fry your gnocchi! They will be crispy on the outside and fluffy on the inside. No more soggy messes!

I used a skillet for this recipe and roasted the gnocchi on low heat for about 7 minutes or until the fluffy clouds are golden brown on the outside. To add extra taste at this point, I added onion and garlic to the same pan and fried it until fragrant, roughly two to three minutes.

vegan gnocchi soup base

We made a delicious tomato vegan soup where we will be simmering the gnocchi. It has a creamy consistency, and it is incredibly flavourful. The base is made with tomato paste and vegetable broth. We blended cashew nuts with a bit of veggie broth and basil and then added it to the soup to make it creamy. You will be amazed by the consistency! 

To season this delicious soup, we don't really need much. I added nutritional yeast to get that unique, somewhat cheesy, somewhat nutty taste. And with a little bit of salt and pepper, we will be golden. There are so many other elements in this vegan soup that we really don't need much. 

I also sneaked some spinach in the mix because, why not? We need our leafy greens! Give everything a good stir, check the taste and serve this delicious vegan gnocchi soup while still warm and steamy! 

Tomato Gnocchi Soup top down

Prep time
5 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Gluten, Tomatoes


For the gnocchi soup

  • ½ cup cashew nuts (toasted)
  • 1 cup fresh basil (washed and chopped)
  • 2 cups frozen spinach (unthawed and chopped)
  • 4 cloves garlic (minced)
  • ½ cup nutritional yeast
  • 1 tablespoon olive oil
  • 1 lb potato gnocchi
  • 4 cups tomato sauce
  • 4 cups vegetable broth
  • 1 medium yellow onion (thinly sliced)

For the seasoning

  • 1 tsp black pepper (ground) (optional)
  • 1 tsp sea salt (optional)


  1. In a skillet heat up the oil and roast the gnocchi on low heat until golden brown for about 7 minutes, then add onion and garlic and saute for 2-3 more minutes.
  2. Use a blender and add some of the vegetable broth together with the basil and cashew nuts, blend until smooth.
  3. Add everything except the spinach and nutritional yeast to a big pot and bring to boil.
  4. Turn down the heat and simmer for about 10 minutes, stir occasionally and adjust taste.
  5. Before serving stir in the spinach and nutritional yeast and add the seasoning if you like, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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