Description
A creamy, comforting, and dairy-free soup featuring sun dried tomatoes and gnocchi, ready in just 30 minutes. Perfect for busy weeknights and adaptable to various dietary needs.
Ingredients
- 1 pound (450g) dairy-free gnocchi (rice-based or potato-based, no cheese)
- ½ cup (about 75g) sun dried tomatoes, chopped (preferably packed in oil)
- 1 medium onion (about 150g), diced
- 4 cloves garlic, minced (about 2 teaspoons)
- 4 cups (960ml) vegetable or chicken broth, low-sodium
- 1 cup (240ml) full-fat coconut milk
- 2 tablespoons (30ml) olive oil
- ¼ cup (about 10g) fresh basil, chopped
- 1 tablespoon (15ml) lemon juice
- Salt and black pepper, to taste
- Optional: ¼ teaspoon red pepper flakes
Instructions
- Dice the onion, mince the garlic, and chop the sun dried tomatoes finely. Shake the coconut milk can well before opening. Measure the broth and have all ingredients ready.
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent and slightly browned, about 4 minutes. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Add chopped sun dried tomatoes and toast lightly for 1 minute. Pour in the broth, scraping up any browned bits from the pot bottom. Bring to a gentle boil.
- Add the gnocchi directly into the simmering broth. Cook for 3-5 minutes until gnocchi float to the surface, stirring occasionally to prevent sticking.
- Lower heat to medium-low. Stir in coconut milk, fresh basil, lemon juice, salt, and pepper. Let simmer gently for 2-3 minutes to meld flavors and thicken slightly.
- Taste and adjust seasoning with salt, pepper, or lemon juice as needed. Add red pepper flakes if desired for heat.
- Ladle soup into bowls and garnish with extra fresh basil or a drizzle of olive oil. Serve hot.
Notes
[‘Use full-fat coconut milk for best creamy texture; light coconut milk or coconut water will not provide the same richness.’, ‘Do not overcook the gnocchi; remove promptly once they float to avoid mushiness.’, ‘Fresh basil brightens the soup and should be added at the end to preserve flavor.’, ‘Toast sun dried tomatoes in oil to enhance umami and deepen flavor.’, ‘Add salt gradually as broth and sun dried tomatoes can be salty.’, ‘Soup tastes better the next day as flavors meld; reheat gently with a splash of broth or water.’, ‘Optional protein additions: shredded cooked chicken or pan-fried tofu added in last minutes.’, ‘For a veggie boost, add chopped kale or spinach in the last 2 minutes of simmering.’, ‘Freezing is not recommended due to coconut milk separation; store leftovers in fridge up to 4 days.’]
- Prep Time: 7 minutes
- Cook Time: 23 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 320
- Sugar: 4
- Sodium: 480
- Fat: 14
- Saturated Fat: 11
- Carbohydrates: 40
- Fiber: 3
- Protein: 7
Keywords: dairy-free, sun dried tomato, gnocchi, soup, vegan, gluten-free, quick, easy, comfort food