Creamy Tomato Basil Gnocchi Soup (Dairy-Free, Gluten Free)

0 Heat a large Dutch oven over medium heat and add 1 tbsp of water, dairy-free butter, or olive oil to coat. Add in the onion and garlic and sauté until tender and fragrant.
1 Add in the tomato paste and stir to caramelize, deglazing as needed, and add in the sun dried tomatoes and fresh tomatoes. Sprinkle in the dried herbs and stir. Allow the tomatoes to start releasing their juices for a few minutes.
2 Pour in the water and add the bouillon, and bring to a boil. Reduce to a simmer, stirring occasionally for about 5-10 minutes until the tomatoes are very tender.
3 Stir in the nutritional yeast, gnocchi, and coconut milk and return to a gentle simmer, cooking until the gnocchi is tender - just a few minutes, but it will vary depending on the variety.
4 Stir in the balsamic and maple syrup and season with salt and pepper before gently folding in the basil just until wilted.
5 Serve hot, topped with dairy-free parmesan and crusty bread for dunking.