Vegan Zuppa Toscana

About this Soup

This soup recipe features a garlic cream broth with chunks of potato and kale and is inspired by Italian zuppa Toscana soup, popularized in North American by the Olive Garden restaurant.

The soup is easy to make in one pot, though does require some blending, and is ready to enjoy in under 40 minutes.

It’s easy to customize by adding vegan sausage or white beans, stores and reheats well and is delicious served with your favourite bread for dipping.

The recipe is made with simple, wholesome ingredients for a flavourful result that’s perfect for warming up on a cold day and is sure to become a comfort food favourite the whole family enjoys!

Ingredient Notes

Be sure to scroll down for the complete and printable recipe card. This section covers notes on each ingredient and possible substitutions.

• Oil: Use extra virgin olive oil to saute or swap for vegetable broth for oil-free soup. You can substitute butter or plant-based butter if you prefer.
• Chili Flakes: You can omit these if sensitive to spice.
• Fennel Seeds: If you don’t have fennel seeds you can substitue 1 tsp of ground fennel.
• Dried Thyme and Oregano: Use these dried herbs for convenience or substitute 2-3 tbsp finely chopped fresh herbs. You could also substitue 2 tsp Italian seasoning for the oregano and thyme.
• Smoked Paprika: Adds a bit of smoky flavour to the soup. You can use regular paprika as a substitute along with a dash of liquid smoke if you have some.
• Garlic: Raw garlic is best.
• Lemon: You’ll need 1 lemon to make the lemon juice.
• Flour: The recipe calls for all-purpose flour but you can substitute whole-wheat flour.
• Broth: Use any homemade or store-bought vegetable broth. Carton or cubes/power/bouillon all work! I like Better than Bouillon.
• Potato: Yukon gold potato is recommended but any yellow potato variety works.
• Coconut Milk: Coconut milk replaces heavy cream in this recipe. The best substitute is cashew cream but soy milk or thick oat or almond milk would also work, just be sure you like the taste of the milk before adding it to the soup.
• Kale: You’ll need fresh kale. Any variety works but lacinato kale (Tuscan kale) is preferred. Substitute spinach or Swiss chard if you like.

Step by Step Instructions

Cook Onion and Spices

Sauté the onions and spices in a large soup pot over medium heat for about 5 minutes until softened and fragrant.

Add Garlic & Lemon

Add the crushed garlic and sauté another 5 minutes then add the lemon juice to deglaze the pan, scraping any brown bits from the bottom of the pot back into the mixture.

Add the Flour

Sprinkle the onions with the flour and cook for 1-2 minutes while stirring occasionally.

Blend Soup

Now you’ll add the stock and either use an immersion blender directly in the pot or transfer the mixture to a blender and puree until smooth and then pour back into the pot.

This step is going to help create a nice creamy finish as well as break up the fennel seeds for more flavour.

Simmer Soup

After blending, add the potatoes, coconut milk, salt and pepper and bring the soup to a gentle boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 15-20 minutes.

Add Kale

Finally, once the potatoes are cooked, turn off the heat and stir in the kale until soft and wilted. Give it a taste and season with additional salt and pepper if needed.

That’s it! It’s ready to serve. Serve your zuppa Toscana with plenty of pepper and a nice piece of crusty bread or garlic bread for dipping.

Other toppings that work well are cheddar cheese, parmesan cheese, a dash of smoked paprika or cayenne pepper or a drizzle of cashew cream.

Storing & Reheating

• Let cool for at least 30 minutes before storing.
• Fridge: Store in a sealed container for up to 5 days.
• Freezer: Store in a sealed container (or containers for individual portions) for up to 3 months.
• If frozen, thaw overnight in the fridge.
• Reheat as needed on the stovetop or in the microwave until heated to your preference. It thickened substantially after storing, thin by stirring in a little broth until it reaches your desired consistency.