If you’re looking for a cozy, nourishing dinner that tastes gourmet but is actually easy to make, this One Sheet Pan Roasted Bell Pepper Soup with Crispy Gnocchi is callin your name!
It’s 100% plant based, gluten free, made with simple ingredients, plus it’s perfect for meal prep. The best part? Everything (except the gnocchi) roasts on one sheet pan — less mess, more flavor. 🙂
This soup is bursting with roasted red pepper, tomato, garlic, and basil flavor — paired with golden, crispy garlicky gnocchi on top for the perfect comforting crunch.
Whether you’re eating this as a quick weeknight meal or freezing it for future dinners, this one’s a keeper.
Why You’ll Love This Roasted Red Pepper Soup
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One sheet pan = easy clean-up & less time over the stove
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Naturally vegan, dairy free, and gluten free
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Packed with vitamin C, antioxidants & fiber
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Budget-friendly and great for batch cooking
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Cozy, creamy, and super satisfying
Health Benefits of This Soup
This bowl is more than just comfort food — it’s functional food.
Red Bell Peppers
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Packed with vitamin C (even more than oranges!)
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Supports immune health, skin repair & collagen production
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Contains antioxidants like beta-carotene and quercetin
Tomatoes
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Rich in lycopene, a powerful antioxidant that may help reduce inflammation and support heart health
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Great source of vitamin A and potassium
Garlic & Onion
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Natural antimicrobial properties
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Help support gut health and immune function
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Contain sulfur compounds that support liver detox pathways
Carrots
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High in beta-carotene, essential for eye and skin health
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May help support a healthy inflammatory response
Basil
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Anti-inflammatory and antibacterial
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Contains adaptogenic compounds that help fight oxidative stress
Cauliflower or Gluten free Gnocchi (or regular gnocchi)
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Adds complex carbs for energy and satiety
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Trader Joe’s cauliflower gnocchi is naturally gluten-free and lower in starch than traditional versions, this is also a great one you can find online- it’s vegan & gluten free too!
This soup is loaded with whole food plant-based ingredients to nourish your body — from digestion to skin to immunity. It’s also low in sugar, free from dairy and gluten, and rich in vitamins A and C.
💡 Tips & Customizations
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Spice it up: Add red chili flakes or chili powder for added heat.
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Protein boost: Stir in white beans, lentils, or hemp seeds.
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Creamier version: Sub in full-fat canned coconut milk for extra richness.
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Make it oil-free: Omit oil and roast veggies with a splash of broth. Use an oil-free nonstick pan for cooking gnocchi 🙂
- Swap Gnocchi for Pasta: Add some shells or penne pasta to the soup instead of gnocchi- use lentil or chickpea pasta (I LOVE this one!) to add some extra protein too!
🥣 Meal Prep & Storage
This soup was made for cozy batch cooking so feel free to meal it prep it ahead of time!
🫙 Fridge: Store in jars/airtight glass containers for 3-5 days refrigerated
❄️ Freezer: Freeze for up to 3 months in easy to pop out-silicone trays or glass soup jars
🔥 Reheat: Warm on stovetop or microwave; add a splash of broth or plant milk if needed
Whether you’re cozied up on a fall evening, meal prepping for the week, or just craving something nourishing and delicious, this one sheet pan roasted bell pepper soup hits the spot every time!
The crispy cauliflower gnocchi on top takes it to the next level — and honestly, once you try it this way, there’s no going back.
Save this recipe for when you want something healthy, hearty, and comforting — without spending hours in the kitchen.
SOME DELICIOUS SALADS FROM MY BOOK 🙂
Get more of the BEST whole food plant based recipes in my cookbook, with over 70 exclusive recipes to enjoy all year long! CLICK HERE
One Sheet Pan Roasted Bell Pepper Soup with Crispy Gnocchi
Ingredients
For the Soup (Sheet Pan Roasted Veggies)
- 3 red bell peppers halved and deseeded
- 1 yellow onion quartered
- 5 ripe tomatoes halved
- 1 small bunch of carrots chopped
- 1 –2 bulbs of garlic halved
- 1 tbsp avocado oil
- 1 tsp dried oregano
- ½ tsp sea salt
- ½ cup dairy-free milk almond, oat, or your fave
- ½ cup vegetable broth
- Handful of fresh basil leaves
For the Crispy Garlicky Gnocchi:
- 1 bag frozen gluten-free cauliflower gnocchi I used Trader Joe’s but you can use any gluten free or gnocchi you like (sub cooked pasta)
- Avocado oil spray
- ½ tsp garlic powder
- ¼ tsp sea salt
Instructions
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper. Add bell peppers, onion, tomatoes, carrots, and garlic.
- Drizzle with oil and season with oregano and salt. Toss to coat.
- Roast for 35–40 minutes until veggies are soft and caramelized.
- While roasting, prep the gnocchi: toss frozen cauliflower gnocchi in garlic powder, sea salt, and a light mist of avocado oil.
- Air fry at 390°F for 15 minutes, shaking every 5 minutes until crispy.
- No air fryer? Sauté in a pan with a splash of oil until golden and crispy.
- Once veggies cool slightly, remove skins from bell peppers if desired for a smoother soup.
- Blend the roasted veggies with plant-based milk, veggie broth, and fresh basil until creamy.
- Transfer to a pot, warm on the stove, and adjust salt to taste.
- Serve hot, topped with crispy gnocchi and extra basil.
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