Hearty and comforting, this 20-minute, oil-free Roasted Red Pepper Tomato Gnocchi Soup is filled with delicious Italian spices and nourishing goodness. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
- 1 cup yellow onions, diced
- 2 Tablespoons minced garlic
- 2 Tablespoons GF flour (or flour of choice) *
- 1 – [ 28 oz. can ] whole peeled San Marzano tomatoes *
- ¼ cup roasted red peppers *
- 1 cup water (or broth)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onion flakes
- 1 teaspoon sea salt (+/-) *
- ¼ cup unsweetened plain plant milk
- ½ teaspoon organic maple syrup
- 2 teaspoons white miso *
- 1 teaspoon distilled white vinegar
- 1 teaspoon tamari *
- ¼ teaspoon baking soda *
- ½ teaspoon dried oregano *
- 1 ½ teaspoons dried basil *
- ½ teaspoon Italian Seasoning *
- 3 Tablespoons nutritional yeast
- 12 oz. gnocchi *
- 1 – [ 15 oz. can ] navy beans, drained and rinsed
- 4 cups baby spinach
- Place a medium stock pot filled with water to boil. Once boiling, cook the gnocchi according to package directions, then drain and set aside until ready in Step 6.
- In the meantime, place the Spice/Herb Ingredients in a small bowl (do not include the herbs listed in the Other Ingredients), mix well, set aside.
- In a large ceramic/enamel lined Dutch oven or similarly large stockpot, add the chopped onions, sauté over medium-high heat until the onions start to soften, approx. 5 minutes. Add a splash of water (or broth) if needed, if the onions start to stick/burn.
- Add the minced garlic and flour and stir constantly for several minutes. Then add all the remaining Base Ingredients and the Spice/Herb Mix. Stir constantly to incorporate and simmer for a few minutes to thicken. Cook for 3 minutes.
- After 3 minutes, remove the sauce from the stove to allow to cool for several minutes. Place the mixture into a high-speed blender and blend on high until smooth and emulsified.
- Return the mixture to the pot, then add the Other Ingredients, except for the gnocchi, navy beans and spinach. Stir until well to incorporate. Cook for 8 to 10 minutes to allow the flavors to marry, then add the cooked gnocchi, navy beans and spinach. Simmer for a few minutes to allow the flavors to develop.
- Serve topped with a sprinkle of Vegan Parmesan Cheese.
*San Marzano Tomatoes: We used Hunt’s San Marzano Style Tomatoes. We strongly recommend using San Marzano tomatoes for this recipe as San Marzano tomatoes have a very distinct well-balanced flavor. They are sweeter and have less acidity than regular tomatoes. Hunt’s has a very affordable San Marzano style tomato in a 28 oz. can for the budget conscious.
*Flour: We used Bob’s Red Mill gluten free all-purpose baking flour blend. You can use the flour of your choice.
*Roasted Red Peppers: Look for a roasted red pepper with no oil and no added sugar. We used Mancini Sweet Roasted Peppers for their naturally sweet flavor. The flavor of the roasted red peppers is very light. It is used to accent the flavor of the soup. Feel free to leave it out or ramp it up as desired.
*Herbs: We added the herbs later after the Base Ingredients were buzzed by the high-speed blender as sometimes, herbs can become bitter if over processed. This soup is very flavorful and fresh, we enjoyed the light, freshness. If you want more spices, feel free to ramp up the oregano, basil and Italian Seasonings.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also use chickpea miso for a soy free version.
*Gnocchi: You can substitute the gnocchi for another pasta; however, if you do use another pasta, you will need to adjust the amount to 4 to 6 oz. Gnocchi is more dense than regular pasta so when substituting, use less.
*Baby Spinach: Spinach is a natural spice/herb neutralizer. Your soup may taste absolutely amazing before placing the spinach in the soup, then the longer spinach cooks, the more mellow your dish will become. We like adding spinach during the last few minutes so it does not cook very long.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Storage: Refrigerate and use within 5 days.