Bowl of tomato soup with cauliflower dumplings on yellow surface

Tomato Soup with Cauliflower Gnocchi Dumplings

  • Author: Chelsea
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 5 Servings 1x
  • Category: Soup


Looking for a new way to use Trader Joe’s Cauliflower Gnocchi? How about as dumplings in homemade tomato soup?! This tomato soup recipe is veggie packed, creamy, and comforting and made into a complete meal with the addition of cauliflower gnocchi. Even better: it’s gluten free and vegetarian!



  • 1 tbsp butter
  • 1 onion, diced
  • 6 cloves of garlic, diced
  • 3 carrots, peeled and diced
  • 2 tbsp flour
  • 2 tbsp tomato paste
  • 4 cups chicken stock
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 12.5 oz cans of diced tomatoes
  • 1 tsp fresh thyme
  • 1 bay leaf
  • 1 tbsp chopped basil
  • 1/2 cup heavy cream
  • 2 cups spinach (optional)
  • 1 bag Trader Joe’s Cauliflower Gnocchi
  • Parmesan, for garnish
  • Chiffonade basil, for garnish


  1. In a heavy bottom stock pot or Dutch oven, melt butter over medium-low heat. Add the onions, garlic, and carrots and saute until veggies are soft.
  2. Add the flour, and cook for about a minute.
  3. Add the chicken stock, diced tomatoes, salt, pepper, thyme, and bay leaf. Simmer for 20-25 minutes, until carrots are soft.
  4. While the soup is cooking, prepare the cauliflower gnocchi. If you have an air fryer, preheat to 380 degrees F. Add gnocchi to basket and spray with cooking spray. Cook for about 12 minutes, removing basket every 4 minutes to shake gnocchi, until gnocchi are golden brown. If you don’t have an air fryer, cook according to package directions in a skillet.
  5. Remove bay leaf from soup. Add the chopped basil. Use immerison blender to blend the soup, or blend in batches in a blender.
  6. Return soup to low heat and stir in cream and spinach. Cook, stirring occasionally, until spinach is completely wilted, about 5 minutes.
  7. Ladle soup into bowls to serve and top with toasted gnocchi (I recommend about 8 gnocchi per bowl). Top with parmesan and basil and serve.


  • Want to spice things up? Add 1/2 tsp cayenne pepper.
  • Wanna crock pot this? You totally can! Add all ingredients except heavy cream, spinach, cauliflower gnocchi, and parmesan to a slow cooker and cook on low for 6 hours. Then follow the directions from blending onward!
  • Get the gnocchi nicely golden – the soup will be easier on the eyes and on the palette.
  • You can totally just stir in the gnocchi if you prefer – it just won’t have a “toasted” texture.
  • This soup freezes well (even with dumplings!) and makes great leftovers.

Keywords: cauliflower gnocchi