Can a get a woohoo for September? My favorite season is finally almost here. And fall of course means, all the soup. Start the season off with the BEST soup. Like, knock your socks off, crazy amazing. This vegan creamy roasted tomato gnocchi soup has become one of my all time favorites. Sweet juicy roasted tomatoes and garlic are stirred into the absolute creamiest vegan soup ever. Gnocchi, creamy, cheesy, tomatoey, goodness. You can either pan fry the gnocchi separately, or just boil it right in the pot with the broth. Simple, hearty and impressively tasty.
What You Need For This Cozy Soup:
- Grape Tomatoes: You can really use any kind you like, but I like to use grape tomatoes.
- Garlic: Everything good starts with garlic.
- Raw Cashews + Non-Dairy Milk: Blended together these make the PERFECT vegan cream for soups.
- Sweet Onion: To start the soup.
- White Wine: To give the soup great flavor. This is optional, but I highly recommend.
- Vegetable Broth: For the soup base.
- Italian Seasoning Blend: Add to the soup to up the Italian inspired flavor.
- Vegan Gnocchi: Many, many brands of gnocchi are vegan. I like to use Gia Russa.
- Vegan Parmesan: I usually use Follow Your Heart brand.
- Lemon Juice: For a little tanginess.
This ultra creamy vegan roasted tomato gnocchi soup gets its creaminess from raw cashews, blended with non-dairy milk. It is so smooth, and thick. It really rivals heavy cream, but it’s much healthier for you. I used to always think I had to make my own gnocchi if I wanted it, but in the past few years, I’ve discovered many brands are already vegan. So, even if you are not a super chef, you too can have this soup and many other awesome gnocchi dishes.
Why Should You Make This Perfection?
- It is so so so simple.
- About 30 minutes is all you need to make this soup.
- It is literally the most delicious thing ever!
- It will feed a crowd, a very happy crowd.
- Super incredibly, out of control, mind-blowingly yummy.
Vegan Creamy Roasted Tomato Gnocchi Soup
For The Roasted Tomatoes
- 1 Pint Grape tomatoes
- 6 Cloves Garlic
- 1 Tablespoon Olive oil
- Pinch of Salt and Pepper
For The Rest of The Soup
- 1 Cup Raw cashews, soaked*
- 1 Cup Non-dairy milk
- 2 Tablespoons Olive oil
- 4 Cloves Garlic, chopped
- 1/2 a Sweet onion, diced
- 1 teaspoon Italian seasoning
- 1/4 Cup White wine, I used Pinot Grigio (optional)
- 6 Cups Vegetable broth
- 1 Pound(16oz.) Gnocchi, vegan I used Gia Russa brand
- 1/4 Cup Vegan Parmesan, I used Follow Your Heart
- Juice of 1/2 a Lemon
- Salt and Pepper to taste
- Fresh basil for topping
- Preheat the oven to 400 degrees(F).
- Put the tomatoes and the 6 cloves of garlic on a sheet pan. Drizzle with the olive oil and sprinkle with a pinch of salt and pepper.
- Roast for 15 minutes. Remove them from the oven and press down on the tomatoes and garlic, gently with a fork to flatten them out. Then roast for another 10-12 minutes or until they are starting to brown. Remove from oven.
- While the tomatoes roast, start the soup. First, drain the cashews you soaked and add them to a blender with the non-dairy milk and a pinch of salt and pepper. Blend until completely smooth. Set aside.
- Now, in a large soup pot, heat the olive oil on medium high. Then add the garlic and onions. Sauté, reducing heat as needed, until the onions are translucent. About 3-4 minutes.
- Next, add the Italian seasoning and a pinch of salt and pepper. Stir to combine.
- Then add the white wine. Stir to combine and let simmer until the wine has mostly been absorbed. About 3-4 minutes.
- Pour in the vegetable broth and a little more salt and pepper. Bring to a simmer.
- Now, if you have the kind of gnocchi that needs to boil, add them to the pot and simmer in the broth until almost done. Check the package directions. But usually just 3-5 minutes should be good.
- If you have the kind that needs to just be pan fried, you can do that now, and then add them to the broth.
- Next, pour the cashew cream you made into the pot stir to combine
- Then add the vegan Parmesan and lemon juice. Simmer for another 3-5 minutes to make sure the cashew cream gets nice and hot.
- Taste and adjust seasoning, you will likely need more salt and pepper.
- Now, add the tomatoes and garlic you roasted to the soup. Stir to combine.
- Serve immediately with fresh basil and extra Parm if desired.