A creamy soup with fire roasted tomatoes, soft potato gnocchi and savoury herbs cooked in minutes using the instant pot. This tomato gnocchi soup is rich and hearty, made with simple ingredients and minimal prep. Made in just one pot this soup is perfect any night of the week.
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If you like tomato soup you are going to love this tomato gnocchi soup.
This soup is rich and creamy. It is made with fire roasted tomatoes for a deep flavour, heavy cream for richness and soft potato gnocchi. It is seasoned with simple herbs and spices along with onion and fresh garlic for a full balance of flavours.
Made in the instant pot, this delicious soup takes only minutes to prepare, yet tastes like it has been simmered all day.
This is a vegetarian soup that can easily be made vegan by swapping the dairy ingredients for non-dairy alternatives. If you are gluten-free, you can easily enjoy this soup as well, just be sure to select gluten-free gnocchi.
Why We Love This Recipe
Made with simple ingredients – This tomato soup is made with simple pantry ingredients that can be found in any grocery store.
Easy preparation – You will never make a soup easier than this one. Other than dicing some onion and garlic, everything else is dump and go.
It is cheap – This soup averages out to about $2 a bowl, making it a meal that is easy on the budget.
Made in one pot – Because this soup is made in the instant pot and requires no other cookware, clean-up is a breeze.
Ingredients
The ingredients you will need to make this soup are:
- Butter
- Onion
- Garlic
- Italian seasoning
- Vegetable or chicken broth
- Fire roasted tomatoes (canned)
- Potato gnocchi
- Heavy cream
- Fresh basil
We’ve chosen fire roasted tomatoes for this recipe as they are richer in flavour than regular diced tomatoes and less acidic. If you can only find regular diced tomatoes you can use those if you prefer, you may want to add 1 teaspoon of granulated sugar to help balance the acidity.
Instructions
Place the liner into the instant pot and set the pot to sauté.
Add the butter, then add the diced onion and garlic and cook for 3-5 minutes until the onions have softened.
Press cancel, then add the Italian seasoning, broth, tomatoes and gnocchi. Gently stir to make sure the gnocchi are submerged.
Place the lid on the pot and the valve to seal. Then set the pot on high pressure for 1 minute.
When the timer completes turn the valve to release the pressure. When the pin drops, remove the lid.
Press cancel and set the pot to sauté. Add the heavy cream and bring the soup to a gentle boil while stirring. Cook for 2-3 minutes allowing the soup to thicken slightly before serving.
Pro Tip – You can serve this soup right away, or keep it warm with the keep-warm setting on the instant pot to serve within a few hours. It will thicken more the longer it sits, if it becomes too thick you can stir in a bit of broth before serving.
Serving Suggestions
We love to serve this soup with some crusty bread for dipping.
It is also be delicious with some homemade air fryer biscuits, crackers, or the classic tomato soup accompaniment, a grilled cheese sandwich.
You can serve this soup as a meal on its own or as a starter to a main meal.
We like to top the soup with fresh chopped basil and shredded parmesan cheese, but we’ve also served it with crumbled bacon. If you like to spice things up you could add some chili flakes.
FAQS
Unfortunately, this soup doesn’t freeze exceptionally well. When frozen the potato gnocchi becomes too soft.
However, it will keep well for about 2 days in an air tight container in the refrigerator.
You can reheat this soup in the microwave or on the stove. The gnocchi will swell a bit and absorb some of the liquid while in the refrigerator and the soup will thicken. You can either leave it as is, or stir in a bit of broth before heating to thin it out.
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Printable Recipe
Instant Pot Tomato Gnocchi Soup
Equipment
Ingredients
- 2 Tbsps butter salted
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 3 Cups vegetable broth or chicken broth low sodium
- 2 (14.5 oz) Cans diced, fire roasted tomatoes
- 1 pound potato gnocchi shelf stable
- 1 Cup heavy cream
- Salt and Pepper to taste
- ¼ Cup fresh basil
- shredded parmesan cheese optional, garnish
Instructions
- Place the liner into the instant pot and set the pot on sauté.
- Add the butter, diced onion and garlic. Cook for 3-5 minutes until onions are beginning to soften.
- Press cancel, then add the Italian seasoning, broth, fire roasted tomatoes and gnocchi. Give it a gentle stir to make sure the gnocchi is submerged.
- Place the lid on the pot, turn the valve to seal and set the pot on high pressure for 1 minute.
- When the timer is complete turn the valve to vent the pressure. When the pin drops carefully remove the lid.
- Press cancel and set the pot to sauté. Stir in the heavy cream and bring to a gentle boil while stirring. Cook for 3-5 minutes until the soup begins to thicken add salt and pepper, if needed, then serve garnished with fresh chopped basil.
Notes
- We’ve chosen fire roasted tomatoes for this recipe as they are richer in flavour than regular diced tomatoes and less acidic. If you can only find regular diced tomatoes you can use those if you prefer, you may want to add 1 teaspoon of granulated sugar to help balance the acidity.
- You do not need to add any flour or corn starch to this recipe as the starch from the gnocchi will thicken the soup. If it is too thin for your liking after cooking, set the pot to keep warm and let it sit for 5-10 minutes prior to serving, it will continue to thicken as it sits.
- After refrigeration the soup will be quite thick. You can add a bit of broth before reheating to thin the soup if you prefer.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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