Who wants a big bowl of this rich and comforting Creamy Gnocchi Soup? Made with mushrooms, carrots, peas, celery, and pillows of gnocchi. You can customize this soup and use what vegetables you have on hand. This delicious one-pot recipe can be whipped up in 30 minutes or less.
TIPS WHEN MAKING YOUR SOUP
- For the herbs, I used dried herbs. If you do not have dried herbs, fresh herbs will also work really well.
- To make this soup thick and creamy I made a roux with oil, flour, and vegetable broth. You can also use butter instead of the oil. If you are gluten-free make sure to use gluten-free flour instead of all-purpose flour.
- To make this soup creamy I added dairy-free milk. It is really important to use unsweetened milk instead of sweetened flavored vanilla so the soup does not taste sweet.
- To get that “cheesy” flavor I used dairy-free cheddar cheese. If you want an even stronger cheesy flavor add more to your soup.
- As your soup cools it will start to thicken. If you want a thinner soup add additional vegetable broth.
PLANT PROTEIN
Want to add plant-protein to this soup? I recommend adding white beans or chickpeas to this soup. Just add them when you add the gnocchi so they do not overcook.
GNOCCHI
For this gnocchi I used pre made gnocchi but making homemade gnocchi is also wonderful. For this soup I used gluten-free cauliflower gnocchi which has a sweeter taste than your typical gnocchi. When I am not trying to make this dish gluten-free I use potato gnocchi.
You can also use frozen gnocchi. I just recommend adjusting the cooking time according to what the cooking instructions are on the back of the package.
VEGETABLES
Get creative when adding vegetables to this soup and use what you already have. Some other great additions include, onions, broccoli, spinach and kale. Just keep in mind depending on what vegetables you add you might have to adjust the cooking time. For example, if you add spinach you would add that at the very end so it does not overcook.
This Creamy Gnocchi Soup is:
Hearty
Creamy
Comforting
Requires One-Pot
Family Friendly
When you make this soup I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
Creamy Gnocchi Soup
Made with mushrooms, carrots, peas, celery, and pillows of gnocchi. You can customize this soup and use what vegetables you have on hand. This delicious one-pot recipe can be whipped up in 30 minutes or less.
Ingredients
- 4 cloves of garlic, minced
- 4 medium carrots, shredded or chopped
- 3 stalks of celery, chopped
- 8 ounces of mushrooms, sliced
- 1 ½ cups peas, I used frozen peas
- 4 cups (32 ounces) of veggie broth, add more to thin
- 1/4 cup all- purpose flour, substitute with gluten-free flour
- 1/4 cup olive oil or dairy-free butter
- 1 ½ cups of unsweetened dairy-free milk, I used soy milk
- ¼ cup cheddar cheese, dairy-free and gluten-free
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- ⅛ tsp cayenne pepper
- 16 ounces of gnocchi, substitute for gluten-free gnocchi
Directions
- Heat a large pot on medium heat. Once warm, add the oil, carrots, celery, garlic, salt, and cook for 3-4 minutes.
- Combine the flour and mix covering the celery and carrots in flour. This roux mixture will be thick and clumpy.
- Slowly add the vegetable broth and whisk until well combined. Add the pepper, rosemary, thyme, and cayenne pepper.
- Stir the soup frequently until the soup comes to a gentle boil. As the soup heats up you will start to see the soup thicken. Make sure to keep stirring so the soup does not burn.
- Combine the peas, mushrooms, cheese, milk, and gnocchi to the pot. Cook for an additional 5-6 minutes or until the gnocchi is fully cooked.
- Taste soup and add additional seasoning (salt, pepper, or cayenne pepper). Divide soup into bowls and serve.
- Leftovers can be kept in the refrigerator in an airtight container for 3 days.
Make it Your Own
- As your soup cools it will slowly start to thicken up. If it gets too thick add additional veggie broth to thin the soup.
- I like using soy milk for the extra plant protein, but almond, oat, and cashew milk would also be wonderful in this soup.
- Making this soup for the entire family? Double the recipe. This recipe will make enough soup for 4 adults.