Dairy-Free Sun Dried Tomato Gnocchi Soup

Warm up with Dairy-Free Sun Dried Tomato Gnocchi Soup — a cozy bowl that smells like roasted garlic and bright tomatoes. This soup comforts hungry kids and tired adults alike with pillowy gnocchi and tangy sun-dried tomatoes in a creamy, dairy-free broth. If you enjoy easy tomato dishes, you might also like this twist on baked feta and greens for a quick weeknight treat: baked feta eggs with tomatoes and spinach.

Why Make This Recipe

• Quick & Easy: Ready in about 30 minutes from start to finish.
• Family Favorite: Soft gnocchi and a gentle tomato broth please kids and adults.
• Budget-Friendly: Uses pantry staples and one bag of store gnocchi.
• Dairy-Free Comfort: Creamy mouthfeel without cream, using simple non-dairy milk.

This recipe stands out because it balances tangy sun-dried tomatoes with mellow broth and soft gnocchi. It brings a warm, homey feeling—like the kind of soup you serve on a rainy evening when everyone needs a hug in a bowl. If you like deep tomato flavors and slow-cooked sauces, you can borrow techniques from this braising method for meat dishes too: braising meat in tomato sauce.

Ingredients

For the base:

• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 cup sun-dried tomatoes (oil-packed), drained and chopped (reserve 1 tbsp oil if desired)
• 1 can (14 oz) crushed tomatoes
• 4 cups vegetable broth (low-sodium preferred)
• 1 cup unsweetened dairy-free milk (oat or almond)
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste

For the gnocchi and greens:

• 1 pound store-bought potato gnocchi (fresh or frozen)
• 3 cups baby spinach or chopped kale

For finishing:

• 2 tablespoons nutritional yeast (optional, for savory “cheesy” flavor)
• Fresh basil leaves, torn
• Lemon wedge (optional, to brighten)

Helpful notes:

• If sun-dried tomatoes are dry-packed, rehydrate in hot water for 10 minutes.
• Use low-sodium broth so you can control salt.

How to Make Dairy-Free Sun Dried Tomato Gnocchi Soup:

1. Prep first: chop the onion, mince the garlic, and chop the sun-dried tomatoes. Measure the broth and milk. (Why this matters: having everything ready keeps the cooking smooth.)
2. Heat a large pot over medium heat and add olive oil. When it shimmers, add the chopped onion and a pinch of salt. Sauté until soft and slightly golden, about 5–7 minutes. (Tip: golden onions add natural sweetness.)
3. Add the minced garlic and chopped sun-dried tomatoes. Cook 1–2 minutes until fragrant. Stir so the garlic doesn’t burn.
4. Pour in the crushed tomatoes and vegetable broth, scraping up any browned bits from the pot. Stir in Italian seasoning and red pepper flakes. Bring to a gentle simmer. (Why this step matters: simmering melds flavors and tames the tomato tang.)
5. Let the soup simmer for 8–10 minutes to blend flavors. If you like a smoother texture, use an immersion blender for a few quick pulses—leave some texture for interest.
6. Stir in the dairy-free milk and warm it through on low heat. Taste and adjust salt and pepper. (Tip: add milk slowly so it doesn’t split.)
7. Add the gnocchi directly to the pot and cook according to package directions—usually 2–3 minutes for fresh, a bit longer for frozen—until they float and feel pillowy.
8. Stir in the baby spinach until wilted. Turn off the heat and fold in nutritional yeast if using and torn basil leaves.
9. Serve hot in bowls, finishing with a squeeze of lemon if you like a bright note. If you want a beanier texture next time, try pairing ideas from this butter bean soup for inspiration: butter bean soup.

How to Serve Dairy-Free Sun Dried Tomato Gnocchi Soup

• Ladle into deep bowls and top with torn basil and a drizzle of reserved sun-dried tomato oil or extra virgin olive oil.
• Serve with crusty bread or garlic toast for dipping and soaking up the warm broth.
• Pair with a simple green salad for a light, balanced family meal.

How to Store Dairy-Free Sun Dried Tomato Gnocchi Soup

• Fridge: Cool the soup to room temperature, then store in an airtight container for up to 4 days. Heat gently on low so the non-dairy milk doesn’t separate.
• Freezer: For best texture, freeze the soup without the gnocchi for up to 3 months. Thaw overnight, reheat, and add fresh gnocchi before serving.
• Reheat: Warm on the stove over low heat, stirring occasionally. Add a splash of broth or dairy-free milk if it seems thick.

Tips to Make Dairy-Free Sun Dried Tomato Gnocchi Soup

• Use oil-packed sun-dried tomatoes for richer flavor; reserve some oil for finishing.
• Don’t overcook gnocchi—watch for them to float and feel tender.
• Taste and adjust salt at the end; tomatoes and gnocchi can change seasoning needs.
• For deeper flavor, sauté the sun-dried tomatoes a bit longer to release their oils.

Variation

• Gluten-free: Use gluten-free gnocchi or small gluten-free pasta. Check broth labels for gluten-free certification.
• Extra veg: Add diced zucchini or mushrooms with the onion for more texture and nutrition.

FAQ 1: Can I use fresh tomatoes instead of canned?

Yes. Use about 2 cups of chopped ripe tomatoes and simmer a little longer to break them down. Fresh tomatoes give a brighter, lighter flavor but take a touch more time to meld.

FAQ 2: Is there a good dairy-free substitute for the creamy texture?

Oat milk or a light canned coconut milk (use unsweetened) work well. You can also blend in a small cooked potato or a spoon of cashew butter for creaminess.

FAQ 3: My gnocchi got mushy—what went wrong?

You likely overcooked them or they sat in hot soup for too long. Add gnocchi near the end of cooking and watch for them to float and feel tender, then remove from heat.

Conclusion

This Dairy-Free Sun Dried Tomato Gnocchi Soup gives you a warm, tangy bowl that still feels creamy without dairy. It’s quick to pull together, great for picky eaters, and fills the kitchen with a rich tomato and garlic aroma. If you enjoyed this, check a related take on tomato and gnocchi from another home cook here: ShortGirlTallOrder’s vegan tomato gnocchi soup recipe. Please leave a comment and a star rating to let me know how it turned out, and share this on Pinterest or Facebook so friends can try it too. What twist did you try? Let us know below!

Dairy-Free Sun Dried Tomato Gnocchi Soup

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• Author: chef-ava
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Dairy-Free

Print Recipe

Description

A cozy and creamy dairy-free soup featuring soft gnocchi and tangy sun-dried tomatoes, perfect for warming up on a chilly day.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 cup sun-dried tomatoes (oil-packed), drained and chopped
• 1 can (14 oz) crushed tomatoes
• 4 cups vegetable broth (low-sodium preferred)
• 1 cup unsweetened dairy-free milk (oat or almond)
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 pound store-bought potato gnocchi (fresh or frozen)
• 3 cups baby spinach or chopped kale
• 2 tablespoons nutritional yeast (optional)
• Fresh basil leaves, torn
• Lemon wedge (optional)

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Instructions

1. Prep first: chop the onion, mince the garlic, and chop the sun-dried tomatoes. Measure the broth and milk.
2. Heat a large pot over medium heat and add olive oil. When it shimmers, add the chopped onion and a pinch of salt. Sauté until soft and slightly golden, about 5–7 minutes.
3. Add the minced garlic and chopped sun-dried tomatoes. Cook 1–2 minutes until fragrant.
4. Pour in the crushed tomatoes and vegetable broth, scraping up any browned bits from the pot. Stir in Italian seasoning and red pepper flakes. Bring to a gentle simmer.
5. Let the soup simmer for 8–10 minutes to blend flavors. Use an immersion blender for a few quick pulses for a smoother texture, if desired.
6. Stir in the dairy-free milk and warm it through on low heat. Taste and adjust salt and pepper.
7. Add the gnocchi to the pot and cook according to package directions—usually 2–3 minutes for fresh.
8. Stir in the baby spinach until wilted. Turn off the heat and fold in nutritional yeast and torn basil leaves.
9. Serve hot in bowls, finishing with a squeeze of lemon if desired.

Notes

For best texture, freeze the soup without the gnocchi. Store in an airtight container for up to 4 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 6g
• Sodium: 700mg
• Fat: 15g
• Saturated Fat: 1g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 0mg