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Description
A creamy, dairy-free soup with sun-dried tomatoes and gnocchi.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup sun-dried tomatoes, oil-packed, drained
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (16 ounce) package gnocchi
- 1/2 cup dairy-free cream
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Pour in vegetable broth and diced tomatoes. Stir in sun-dried tomatoes, basil, salt, and pepper. Bring to a boil.
- Add gnocchi and cook according to package directions, until tender.
- Stir in dairy-free cream. Heat through. Serve immediately.
Notes
- For a thicker soup, blend a portion of the soup before adding the gnocchi.
- Add spinach or kale for extra nutrients.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg