This Vegan Tuscan Soup is creamy, cozy, and full of rustic Italian flavor a comforting bowl made with simple plant-based ingredients. It’s the kind of soup that feels hearty enough for dinner yet light and fresh with herbs and veggies. Let me show you how to make it effortlessly.
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2–3 cups chopped kale (or spinach)
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup sun-dried tomatoes, chopped
- 4 cups vegetable broth
- 1 cup coconut milk (or cashew cream)
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: red pepper flakes for a little warmth
Steps
- Sauté the aromatics. Warm olive oil in a pot and cook the onion until softened. Add garlic and carrots, letting them sauté until fragrant.
- Add broth and tomatoes. Pour in the vegetable broth and stir in the sun-dried tomatoes and Italian seasoning. Simmer for 10 minutes.
- Stir in the beans. Add the white beans and continue simmering they help make the soup hearty and satisfying.
- Make it creamy. Pour in coconut milk (or cashew cream). Don’t worry if it looks pale at first; it deepens as it cooks.
- Add the greens. Stir in the kale and let it soften for 3–5 minutes.
- Season. Taste and adjust with salt, pepper, and red pepper flakes if you enjoy a little heat.
- Serve warm. Ladle into bowls and enjoy while it’s creamy and steamy.
Chef’s Tips
- Use fire-roasted tomatoes for extra flavor: If you like smoky depth, swap half the sun-dried tomatoes.
- Cashew cream makes it extra silky: Blend 1/2 cup soaked cashews with 3/4 cup water.
- Let it rest a few minutes: The flavors bloom beautifully after sitting off the heat.
Variations
- Tuscan gnocchi soup: Add a handful of vegan gnocchi during the last 5–7 minutes.
- Protein boost: Add cooked lentils or vegan sausage slices.
- Lighter version: Replace coconut milk with unsweetened almond milk + 1 tbsp nutritional yeast.