Soup never goes out of style, especially this creamy and veggie-packed Roasted Red Pepper and Gnocchi Soup. 

Are you ready to taste a new favorite soup of mine? This Roasted Red Pepper Soup is ridiculously creamy and so delicious. 

It’s effortless to make and doesn’t lack in the health department. It’s plant based and oil-free. 

One of my favorite ways to make this soup is for my meal prep. It stores well and tastes fantastic throughout the week. You can also freeze it for a rainy day because it makes for a great comfort meal. 

I love this Roasted Red Pepper and Gnocchi Soup, but what do you think? I’d love to hear from you through Instagram. 

Why You’ll Love This Recipe

  • It’s simple: All you need is an oven and a blender, and this soup is ready in under an hour. 
  • Very healthy: Entirely plant-based, oil-free, and can be gluten-free with the right gnocchi. 
  • Work well in meal prep or as a freezer meal: It doesn’t matter if you eat this soup now or save it for later; it will still be delicious.

How To Make This Roasted Red Pepper and Gnocchi Soup

First, heat the oven to 400F and chop up the peppers and onion. 

Add the peppers, onion, garlic, and spices to an oven-safe baking dish and place it in the oven uncovered, and bake for 30 to 40 minutes until the vegetables have softened.

Meanwhile, add the gnocchi to an oven-safe dish, and bake or air fry at 400F for 20 minutes until slightly crispy.

Once the vegetables are cooled and safe to handle, transfer all of them (except the garlic!) to a blender cup. 

Squeeze the cloves of cooked garlic into the blender, discarding the skin. 

Add the vegetable broth and milk, blend, and either heat (if your blender has that setting) or add to a stovetop over medium heat and then blend with an immersion blender. 

Heat the soup until warm enough to serve.

Add some gnocchi to a bowl, cover with the soup, and season with your favorites and enjoy! 

Hack It

  • Make it spicy: add extra red chili flakes or chopped jalapenos to kick up the spice.
  • Amp up the veggies: add in extra veggies, like spinach or kale, to give it even more nutrients. 
  • Make it gluten free: buy gluten-free cauliflower gnocchi to make this recipe gluten free! 

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The Recipe: Roasted Red Pepper and Gnocchi Soup

This delicious soup is packed with veggies and is a great option for dinner.
5 from 5 ratings

Ingredients

  • 4 Red peppers, sliced
  • 1 Yellow onion, roughly chopped
  • 1 whole head Garlic, top sliced off
  • 3 tbsp Nutritional yeast
  • 1 tsp Salt
  • 1 tsp Freshly cracked pepper
  • ½ tsp Red chili flakes
  • 1 tsp Rosemary
  • 1 pack Gnocchi, 500g
  • cups Vegetable broth
  • 1 cp Plant milk of choice

Instructions 

  • Preheat the oven to 400F.
  • Add the peppers, onion, garlic and spices to an oven safe baking dish. Place in the oven uncovered, and bake for 30 to 40 minutes, until the vegetables have softened.
  • Meanwhile, add the gnocchi to an oven safe dish, and bake or air fry at 400F for 20 minutes until slightly crispy.
  • Once the vegetables are safe to handle, transfer all of them except the garlic to a blender cup. Squeeze the cloves of cooked garlic into the blender, discarding the skin. Add the vegetable broth and milk, blend and heat (if your blender has that setting). Alternatively add to a stovetop over medium heat, blend with an immersion blender, and heat until warm enough to serve.
  • Add some gnocchi to a bowl, cover with the soup, season with your favorites and enjoy.
Serving: 1g, Calories: 275kcal, Carbohydrates: 13.5g, Protein: 4.3g, Fat: 0.7g, Saturated Fat: 0.1g, Sodium: 944.7mg, Potassium: 410mg, Fiber: 4.5g, Sugar: 6.9g, Vitamin A: 3989.1IU, Vitamin C: 154.1mg, Calcium: 16.7mg, Iron: 1mg