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Dairy-Free Sun-Dried Tomato Gnocchi Soup

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This dairy-free sun-dried tomato gnocchi soup is a creamy, hearty, and plant-based dish made with savory sun-dried tomatoes, pillowy gnocchi, and fresh greens in a rich coconut milk broth. It’s a comforting, one-pot meal perfect for chilly days.

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)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and carrots. Sauté for 5–6 minutes until softened.
  2. Stir in sun-dried tomatoes and Italian seasoning. Cook for 1–2 minutes until fragrant.
  3. Pour in the vegetable broth and bring to a simmer.
  4. Add the gnocchi and cook according to package instructions, usually 3–5 minutes, until tender.
  5. Stir in coconut milk and spinach. Simmer for a few more minutes until the greens are wilted and the soup is creamy.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh basil if desired.

Notes

  • Use gluten-free gnocchi if needed to make this soup gluten-free.
  • Replace coconut milk with oat or cashew milk for a milder flavor.
  • Add white beans or chickpeas for extra protein.
  • Blend half the soup before adding gnocchi for a creamier texture.
  • To freeze, omit gnocchi and add fresh when reheating.

Nutrition

Find it online: https://recipesbyliza.com/dairy-free-sun-dried-tomato-gnocchi-soup/