If you’ve always disliked tomato soup this creamy tomato gnocchi soup recipe will finally help you fall in love with it! With a base of fresh Roma tomatoes, sea salt, and garlic mixed with potato gnocchi and cream, you’ll keep coming back for more. It’s smooth creamy texture makes each gnocchi melt in your mouth. It’s irresistible, and that’s coming from a former tomato soup hater haha!

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Tomato soup is the perfect wholesome meal any day of the week. The fresh tomatoes bring tons of vitamins, minerals, and antioxidants into the soup. In our house we love adding a handful of fresh shredded cheddar cheese to our bowls. It brings out the flavors and makes a beautiful garnish. Most nights I’ll toast slices of sourdough bread, top them with melted butter mixed with sea salt and garlic powder for the perfect side!

Recipe Inspiration

I’ve never been one to enjoy tomato soup until I developed this recipe. I’ve always wanted to like tomato soup but couldn’t get myself to eat it. Between my love for cooking with fresh vegetables and my hate of canned soup, I developed my very own take on the classic.

I wanted to keep the process simple, easy enough for a weeknight, and equally delicious and wholesome. My husband and I’s first bite of my tomato gnocchi soup blew our socks off. Ever since, it’s been a supper staple especially with a side of homemade garlic bread!

Why Use Fresh Tomatoes for This Recipe

Fresh tomatoes not only provide tons of nutrients to our bodies but also eliminates processed junk in our food. They’re frugal to buy, easy to roast, and make tomato soup taste better than you can ever imagine. I always choose organic tomatoes from the grocery store, to reduce commercial chemicals, or grab regular ones at a local farmer’s market.

You’ll Love this Healthy Tomato Gnocchi Soup

It’s a wholesome recipe with only 9 whole ingredients
A healthy supper choice any day of the week
Simple from scratch meal anyone can whip up
Doesn’t take special tools to cook
Tastes like a million bucks!

Homemade Tomato Gnocchi Soup Ingredients

When I choose these ingredients I was inspired by our local farmer’s market. I wanted to keep each ingredient as whole as I possibly could. There’s no additions of canned items and processed ingredients and that’s why it tastes so good.

Roasting:

9 medium-large sized Roma tomatoes (organic or local is best)
1/4 tsp sea salt

Soup:

2 1/2 cups cream (I use homemade cashew cream)
1/2 tsp onion powder
1/2 tsp garlic powder
1 1/4 tsp salt
1/2 tsp pepper
1 Tbsp olive oil
1 batch of Plum Branch Home’s gnocchi recipe (2/3 of a package if you’re using store-bought gnocchi)

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How to Roast Tomatoes for this Recipe

First you’ll want to rinse your tomatoes with water then pat dry with a kitchen towel. Layer a sheet pan with unbleached parchment paper and place whole tomatoes on top. Sprinkle 1/4 tsp sea salt over tomatoes and place in preheated oven at 425 degrees for 40 minutes.

How to Make Tomato Gnocchi Soup with Fresh Tomatoes

Once your tomatoes are done roasting, use forks or tongs to gently peel off the tomato skins. This should be super easy. No need to remove seeds.
Add peeled tomatoes into a blender or food processor (or add to soup pot and use an immersion blender). puree tomatoes for 2-3 minutes or until they’ve turned into a sauce.
Add this tomato sauce to a soup pot (if you haven’t already) with olive oil, pepper, salt, onion powder, and garlic powder. Simmer, covered, on low heat for 20 minutes, stirring occasionally, until a thickened sauce forms.
Uncover pot and add in gnocchi and cream, cook on medium heat for 7-8 minutes.
Serve with a handful of cheddar cheese on top if desired and a side of garlic bread!

Tips for the Best Creamy Tomato Gnocchi Soup

Always use fresh Roma tomatoes and oven roast them
Use homemade cashew cream for a rich silky texture
Make your own homemade potato gnocchi for tender pasta (store-bought is okay if you prefer)
Always top with a sprinkle of cheddar cheese to garnish

What To Serve with Tomato Gnocchi Soup

Garlic bread
Cesar salad
Sourdough biscuits
Slices of cornbread
Crackers

Recipe Variations to Try

Add elbow noodles instead of gnocchi for a twist
Eliminate gnocchi for a simple creamy tomato soup
Stir in 1 cup of shredded cheese with the gnocchi for a cheesy tomato soup

Storing Leftover Tomato Gnocchi Soup

Store leftover tomato gnocchi soup in an air-tight container in the fridge for up to 2 days. Reheat it by placing the soup in a pot and heat on the stovetop over medium heat.

Freezing Creamy Tomato Gnocchi Soup

Store leftovers or make a few batches ahead of time and store them in the freezer. Use a freezer-safe container or baggie that’s air-tight. Tomato Gnocchi Soup will last up to 4 months frozen. Thaw in the refrigerator overnight before enjoying.

Helpful Kitchen Tools

stainless steel sheet pan (nontoxic)
unbleached parchment paper
blender, immersion blender, or food processor
soup pot
bamboo ladle
cheese grater

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Recipe FAQ

Can I use canned tomatoes for this recipe? I have not tried this so I’m not sure how it would turn out. The fresh tomatoes really do make this soup amazing!
Is it better to use dairy cream or cashew cream? I personally like cashew cream for added nutrients but either work just fine.
Any tips for cooking ahead of time and reheating? Yes! Make this soup like normal, decide if you’ll need it in the next 2 days to refrigerate or freeze it for up to 4 months. When it’s time to reheat, thaw in the fridge overnight if frozen, then reheat in a pot on the stovetop.
Does gnocchi reheat well? Yes! It does great.
Do I need to remove the skins and seeds of the tomatoes? The skins get removed after roasting in the oven but the seeds stay in and get pureed with the tomatoes.
Is this recipe vegan and vegetarian? If you use cashew cream and ensure your gnocchi are vegan/vegetarian, then yes!

More Easy Dinner Recipes To Try