Roasted Red Pepper and Tomato Soup with Gnocchi and Pesto
Rich tomatoes, roasted red peppers, pillowy gnocchi, and a swirl of vegan pesto combine with all the comfort of a cozy pasta dinner, but souped up for a little lightness and extra soothing, belly-warming satisfaction!
If you love lasagna soup (and really, what’s not to love?), then this dish is for you. The two share similar elements, obviously, but the differences allow them each a non-competing spotlight. Here, the plump dumplings render the dish rather darling, I think. And the swirl of pesto adds a certain air of refinement while going whole haul cozy. It’s also incredibly easy to whip up—especially if you choose a shortcut version—while tasting as if slow-roasted ingredients have been gently simering all day.
This soup has regularly featured as Christmas Eve dinner. Soothing and nourishing, simple to prepare while conveying an abundance of tenderness, soup is a natural fit for a night that is meant to be set aglow with peacefulness while being bustly with anticipation. My mom always made French Onion soup on Christmas Eve, and one of these years (maybe even this one!) I will finally land on a satisfying vegan version. Even if I do, though, the results are more likely to alternate with rather than boot this comfort.
Quick and easy made even easier
There are so many opportunities to vary this gnocchi soup. Using jarred roasted red peppers and canned crushed tomatoes already saves so much time, which is always so very much appreciated this time of year. For that reason, I’ve just included onion powder rather than onions, omitting the step of sauteing. If preferred, however, of course you should go ahead with a quick saute of onions and garlic before blending, or just drop them fresh, minced and diced, for the blitz!
If you too find every second matters more than usual when it’s time to make this soup, though, let go of the pesto prep. You can use a jarred vegan version, or skip the pesto and add some of the ingredients straight into the soup instead: I heartily recommend a whole bunch of basil and a heaping quarter-cup of nutritional yeast, at least, but extra chopped greens can only do a body good, too.
If you want to go wild with more addends, that’s welcome, too! Versatility is one of the more souper things about soup. Toss in some lightly pan-fried vegan sausage rounds, or add dollops of tofu ricotta to serve. Whatever you choose to include, or not, this dish has got a whole lot going for it: warm, rich, savory, and altogether delightful. If you’re lucky enough to have leftover liquid—and let’s be real, unless you double the gnocchi quantity, those dumplings are not going to last long—know it doubles as a gorgeous pasta sauce. Wishing you nurturing goodness all season long!
Roasted Red Pepper and Tomato Soup with Gnocchi and Pesto
Rich tomatoes, roasted red peppers, pillowy gnocchi, and a swirl of vegan pesto combine with all the comfort of a cozy pasta dinner, but souped up for a little lightness and extra soothing, belly-warming satisfaction!
Ingredients
- 1 28-ounce can crushed tomatoes
- 1 12-ounce jar roasted red peppers, drained (or 3 medium red peppers, roasted, seeded and peeled)
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- pinch red pepper flakes
- 1 teaspoon onion powder
- 1 tablespoon red wine vinegar
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1 15-ounce can white beans, drained and rinsed (optional)
- 1 16-ounce package gnocchi
- sea salt and fresh ground pepper to taste
- 1 cup packed fresh basil
- 2 Cups packed greens (I like a mix of spinach and kale, ribs removed)
- ¼ cup fresh parsley
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- ⅓ cup walnuts
- ¼ cup nutritional yeast
- 3 tablespoons extra virgin olive oil
- Sea salt to taste
Instructions
- Place first eight ingredients (tomatoes through vegetable broth) in a blender and process until smooth. Transfer to a stock pot, add water, and heat to a near boil, then reduce heat to simmer. Allow to simmer, stirring occasionally, at least ten minutes.
- While the soup is simmering, prepare the pesto: place all ingredients through nutritional yeast plus 1/3 cup water in a food processor and process on high to form a paste, stopping to scrape down the sides as needed. Slowly add olive oil, streaming in while the machine is running. Add additional water if needed until reaching the desired consistency. Season with sea salt to taste.
- Return to the simmering stock pot. Stir in the beans if using and gnocchi. Cook approximately five to seven minutes, or until gnocchi are tender.
- Pour soup into bowls and swirl in pesto to serve.