Name: Dairy-Free Sun-Dried Tomato Gnocchi Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 yellow onion, chopped; 3 cloves garlic, minced; 1/2 cup sun-dried tomatoes (packed in oil), chopped; 2 carrots, sliced; 4 cups vegetable broth; 1 cup canned coconut milk (or other dairy-free milk); 16 oz potato gnocchi (store-bought or homemade); 2 cups spinach or kale; 1 teaspoon Italian seasoning; Salt, to taste; Black pepper, to taste; Fresh basil, chopped (optional, for garnish)

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This dairy-free sun-dried tomato gnocchi soup is a creamy, comforting bowl of goodness that’s completely plant-based. It features pillowy soft gnocchi, savory sun-dried tomatoes, and a rich, herb-infused broth made creamy without any dairy. I love how warm and hearty it feels while still being light and nourishing.

Why You’ll Love This Recipe

I love this recipe because it gives me all the creamy soup vibes without using cream or cheese. The sun-dried tomatoes bring intense flavor, while the gnocchi adds heartiness and texture. It’s a cozy, one-pot meal that’s perfect for chilly days or when I want something satisfying and simple. Plus, it’s quick to make and full of pantry staples. Dairy-Free Sun-Dried Tomato Gnocchi Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Yellow onion, chopped
Garlic, minced
Sun-dried tomatoes (packed in oil), chopped
Carrots, sliced
Vegetable broth
Canned coconut milk (or any dairy-free milk of choice)
Potato gnocchi (store-bought or homemade)
Spinach or kale
Italian seasoning
Salt
Black pepper
Fresh basil (optional, for garnish)

Directions

I start by heating olive oil in a large pot over medium heat, then sauté the onion, garlic, and carrots until soft.
I stir in the chopped sun-dried tomatoes and Italian seasoning, cooking until everything is fragrant.
I pour in the vegetable broth and bring it to a simmer.
I add the gnocchi and let it cook until tender—usually about 3–5 minutes, depending on the package instructions.
I stir in the coconut milk and spinach, simmering gently until the greens are wilted and the soup is creamy.
I season with salt and pepper to taste and finish with fresh basil before serving hot.

Servings and timing

This recipe makes about 4 servings and takes 10 minutes to prep and 20 minutes to cook. I usually have it ready to serve in around 30 minutes.

Variations

Sometimes I blend half of the soup before adding the gnocchi to create an even creamier texture. When I want more protein, I add chickpeas or white beans. I’ve also swapped in other greens like Swiss chard or added mushrooms for an earthier flavor. For extra richness, I occasionally use cashew cream instead of coconut milk.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it on the stove over medium heat, stirring gently. The gnocchi may thicken the soup as it sits, so I usually add a splash of broth or dairy-free milk to thin it out. It reheats well in the microwave, too. Dairy-Free Sun-Dried Tomato Gnocchi Soup

FAQs

Can I use shelf-stable gnocchi?

Yes, I’ve used both fresh and shelf-stable gnocchi. They both work well—just check the cooking time on the package, as it may vary slightly.

Does the soup taste like coconut?

Not really. The sun-dried tomatoes and seasonings mellow out the coconut flavor. If I want a totally neutral taste, I use unsweetened oat milk or cashew milk instead.

Can I make this soup ahead of time?

Yes, I often make the soup base ahead and add the gnocchi just before serving to keep it from getting too soft. It saves time and keeps the texture just right.

Is this soup gluten-free?

Only if I use gluten-free gnocchi. Many store-bought brands are made with wheat, but there are gluten-free options available.

Can I freeze this soup?

I don’t recommend freezing it with the gnocchi, since they can become mushy. If I want to freeze the soup, I freeze it without the gnocchi and add them fresh when I reheat.

Conclusion

This dairy-free sun-dried tomato gnocchi soup is one of my favorite plant-based comfort meals. It’s creamy, filling, and full of flavor, with no heavy cream or cheese needed. Whether I’m making it for a quick weeknight dinner or meal prepping for the week, it always delivers on both taste and comfort.