Creamy French Onion Potato Gnocchi Soup

Creamy French Onion Potato Gnocchi Soup Recipe

By Batch Cooking Club

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 50 minutes


1 Tbsp + 1 tsp vegan beef bouillon (such as Better than Bouillon) or 4 vegan beef bouillon cubes

1 Tbsp olive oil

4 Tbsp vegan butter

4 medium yellow onions, thinly sliced in half moons

1 15-oz can chickpeas, drained and rinsed

4 cloves garlic, minced

1 tsp fresh thyme, chopped

1 Tbsp vegan Worcestershire sauce

16-oz shelf stable vegan gnocchi

2 bay leaves

1 tsp salt

freshly ground black pepper

¼ cup full-fat coconut milk

½ cup Italian flat-leaf parsley


1Combine 32 ounces of boiling water and the vegan beef bouillon in a large bowl. Stir well so that the bouillon is completely dissolved. Set aside.

2In a large stockpot or Dutch oven, heat the oil and butter over medium-low heat. Add the onions, along with a pinch of salt and freshly cracked pepper. Saute until the onions are very tender and slightly caramelized (about 20 minutes). Stir often to avoid sticking or burning.

3Add the chickpeas and smash with a spoon. Cook for about 5 minutes until slightly crispy. Add the garlic and thyme and saute for about 2 minutes.

4Stir in the Worcestershire sauce and the gnocchi.

5Add the vegan beef broth, bay leaves, salt and pepper. Bring to a slight boil and then simmer for 15 minutes. Stir in the coconut milk. Garnish with the parsley to serve.

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