One Sheet Pan Roasted Bell Pepper Soup with Crispy Gnocchi
This creamy, cozy roasted pepper soup is made with one sheet pan and topped with golden, crispy gluten-free cauliflower gnocchi! Perfect for meal prep, naturally vegan + gluten free, and full of immune-boosting vitamin C!
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.