Sep 05, 2019, Updated Mar 18, 2021 This comforting soup will be the perfect meal for the cold days ahead! If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!
Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here. Hard to believe but summer is almost over. The days are getting shorter and there’s most definitely a nip in the air. While I always find it hard to say goodbye to summer, I also can’t deny that fall is my favorite season! The beautiful fall colors, all warm drinks and soups makes it my absolute favorite time of the year. As the weather gets colder, I make a lot of soups in my kitchen and I almost always use my instant pot for making them. This creamy tomato gnocchi soup is a one-pot comforting soup which is so easy to make in the IP! I can pretty much have this throughout the year!
This Creamy Tomato Gnocchi Soup
✓ is all made in one-pot ✓ gets done in 30 minutes! ✓ great meal for the entire family ✓ super comforting on cold days Do you guys like gnocchi? I personally love it, especially tossed with pesto, now that’s my favorite. There are all kinds of gnocchi available in the market these days. The traditional one is of course potato gnocchi but you can even find cauliflower gnocchi at grocery stores now! Anyway, for this recipe I have used traditional potato gnocchi and the one that is shelf stable and found in the pasta aisle at the stores. There’s also frozen gnocchi but I haven’t tested this recipe with the frozen one. So do use shelf stable potato gnocchi for this recipe. Here’s the one that I used!
This gnocchi soup is creamy with the addition of heavy cream and a bit of cream cheese. If you don’t want to add cream cheese, you can totally skip it. I also add lot of basil and Italian seasoning to flavor it up. Again, you can adjust these ingredients to taste. This is one of those meals which you can quickly put together in your Instant Pot on busy days. Gnocchi cooks very fast so I did cook this soup for 1 minute on high pressure with quick release. I didn’t want it to turn all gummy. It actually retained it’s texture pretty well. The pot does take time to come to pressure since there’s a lot of liquid and that’s more than enough to cook the gnocchi. So, don’t cook for more than 1 minute.
Can you make this gnocchi soup dairy-free? Yes you could. I would skip the cream cheese and add maybe cashew cream or coconut milk in place of heavy cream. Let me know if you guys make it dairy-free and how that turns out. If you don’t have an Instant Pot, don’t worry. You can make this soup on stove-top as well. I have included the instructions for stove-top in the recipe card below. This soup gets super thick as it cools down. Of course it’s not thin to begin with but leftovers will get really thick. You will need to add some water while re-heating the soup. Here are the products used in the recipe! Potato Gnocchi Fire Roasted Diced Tomatoes Vegetable Broth Italian Seasoning
Method
1- Press the sauté button on the Instant Pot. Then press the adjust button to set saute to “less”. Once it displays hot, add the olive oil. Then add the onion, garlic and saute for 5 to 6 minutes until onion is soft and translucent. 2- Add 2 cups of vegetable broth and de-glaze the pot making sure there are no burnt bits stuck at the bottom. 3- And 2 cans of diced tomatoes. I use fire roasted tomatoes. 4- Then add the fresh basil, salt, pepper and Italian seasoning.
5- Add in the potato gnocchi. Don’t stir but press slightly so that gnocchi is under water. 6- Close the lid. Press the manual or pressure cook button and cook on high pressure for 1 minute with the pressure valve in sealing position. Quick release the pressure. 7- Open the pot and press the saute button again (press adjust to bring saute to normal). Add the remaining 1 cup vegetable broth and then the cream cheese (if using) and heavy cream. 8- Stir and let the soup simmer for 2 minutes. The cream cheese would also melt by then. You can add extra stock here if you want to thin out the soup further.
Transfer soup to serving bowls. Garnish with more basil and serve.
More Instant Pot Soups
Mediterranean Lentil Soup Carrot Ginger Soup Vegan Thai Curry Soup Minestrone Soup Vegetarian Tortilla Soup Thai Butternut Squash Soup If you’ve tried this Instant Pot Creamy Tomato Gnocchi Soup Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
title: “Instant Pot Creamy Tomato Gnocchi Soup " ShowToc: true date: “2024-09-22” author: “Benny Drury”
Sep 05, 2019, Updated Mar 18, 2021 This comforting soup will be the perfect meal for the cold days ahead! If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!
Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here. Hard to believe but summer is almost over. The days are getting shorter and there’s most definitely a nip in the air. While I always find it hard to say goodbye to summer, I also can’t deny that fall is my favorite season! The beautiful fall colors, all warm drinks and soups makes it my absolute favorite time of the year. As the weather gets colder, I make a lot of soups in my kitchen and I almost always use my instant pot for making them. This creamy tomato gnocchi soup is a one-pot comforting soup which is so easy to make in the IP! I can pretty much have this throughout the year!
This Creamy Tomato Gnocchi Soup
✓ is all made in one-pot ✓ gets done in 30 minutes! ✓ great meal for the entire family ✓ super comforting on cold days Do you guys like gnocchi? I personally love it, especially tossed with pesto, now that’s my favorite. There are all kinds of gnocchi available in the market these days. The traditional one is of course potato gnocchi but you can even find cauliflower gnocchi at grocery stores now! Anyway, for this recipe I have used traditional potato gnocchi and the one that is shelf stable and found in the pasta aisle at the stores. There’s also frozen gnocchi but I haven’t tested this recipe with the frozen one. So do use shelf stable potato gnocchi for this recipe. Here’s the one that I used!
This gnocchi soup is creamy with the addition of heavy cream and a bit of cream cheese. If you don’t want to add cream cheese, you can totally skip it. I also add lot of basil and Italian seasoning to flavor it up. Again, you can adjust these ingredients to taste. This is one of those meals which you can quickly put together in your Instant Pot on busy days. Gnocchi cooks very fast so I did cook this soup for 1 minute on high pressure with quick release. I didn’t want it to turn all gummy. It actually retained it’s texture pretty well. The pot does take time to come to pressure since there’s a lot of liquid and that’s more than enough to cook the gnocchi. So, don’t cook for more than 1 minute.
Can you make this gnocchi soup dairy-free? Yes you could. I would skip the cream cheese and add maybe cashew cream or coconut milk in place of heavy cream. Let me know if you guys make it dairy-free and how that turns out. If you don’t have an Instant Pot, don’t worry. You can make this soup on stove-top as well. I have included the instructions for stove-top in the recipe card below. This soup gets super thick as it cools down. Of course it’s not thin to begin with but leftovers will get really thick. You will need to add some water while re-heating the soup. Here are the products used in the recipe! Potato Gnocchi Fire Roasted Diced Tomatoes Vegetable Broth Italian Seasoning
Method
1- Press the sauté button on the Instant Pot. Then press the adjust button to set saute to “less”. Once it displays hot, add the olive oil. Then add the onion, garlic and saute for 5 to 6 minutes until onion is soft and translucent. 2- Add 2 cups of vegetable broth and de-glaze the pot making sure there are no burnt bits stuck at the bottom. 3- And 2 cans of diced tomatoes. I use fire roasted tomatoes. 4- Then add the fresh basil, salt, pepper and Italian seasoning.
5- Add in the potato gnocchi. Don’t stir but press slightly so that gnocchi is under water. 6- Close the lid. Press the manual or pressure cook button and cook on high pressure for 1 minute with the pressure valve in sealing position. Quick release the pressure. 7- Open the pot and press the saute button again (press adjust to bring saute to normal). Add the remaining 1 cup vegetable broth and then the cream cheese (if using) and heavy cream. 8- Stir and let the soup simmer for 2 minutes. The cream cheese would also melt by then. You can add extra stock here if you want to thin out the soup further.
Transfer soup to serving bowls. Garnish with more basil and serve.
More Instant Pot Soups
Mediterranean Lentil Soup Carrot Ginger Soup Vegan Thai Curry Soup Minestrone Soup Vegetarian Tortilla Soup Thai Butternut Squash Soup If you’ve tried this Instant Pot Creamy Tomato Gnocchi Soup Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
