Vegan Tuscan Soup with Mushrooms
This creamy Tuscan mushroom soup is like one of those Tuscan chicken dishes you find at Italian-American restaurants but in soup form and made meatless with tender sauteed mushrooms! The rich creamy broth welcomes you like a hug, and you’d never know it’s made without a single drop of heavy cream or milk thanks to a little soak and blend trick that never fails us!Â
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This soup is perfect for someone who wants cozy comfort food that’s also nourishing!
We have meaty white mushrooms, tender ditalini pasta, spinach, and sun-dried tomatoes swimming in a luxuriously creamy umami broth made in your blender with secretly healthy ingredients like chickpeas for plant-based protein and cashews for a rich texture without the dairy!
This soak & blend technique might seem foreign to you at first, but trust us. We have employed this technique in plenty of creamy vegan soup recipes and it never fails!
I also want to mention this recipe is definitely not an authentic Tuscan mushroom soup (like this one), but I think you’ll love it nonetheless.Â
Our Tuscan-inspired vegetable soup uses more common mushroom options you can find at your local US grocery store like white mushrooms or baby bellas, but you can use any kind of wild mushrooms as well!
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Ingredients in Tuscan Vegetable Soup
Here’s everything you’ll need to make this soup recipe!
Olive oil – If you’re oil-free you can skip this part. Or use vegan butter for a different vibe. Avocado oil or sunflower oil will work in a pinch.
Onion – Minced. You could probably use shallots as well. I would not use red onion.
White mushrooms – Sliced. I’ve also used Baby Bella mushrooms which gives it a slightly different but still delicious vibe. Feel free to experiment with various kinds of mushrooms you have on-hand!
Garlic – Freshly minced. The more garlic the better in my view!
Celery – Small diced
Dry white wine – This really takes the flavor up a level on the decadence scale. For an alcohol-free version, use half white wine vinegar + half water
Pasta – We used ditalini. I recommend a short-form pasta for this.
Spinach – Destemmed and chopped. Baby spinach is fine. You can probably also use kale (especially Tuscan kale!) or escarole, but I haven’t tried this with that. You can also sub as much basil as you’d like for the spinach if you have lots in your garden right now!
Sun-dried tomatoes – I used the julienned sun-dried tomatoes that come in the sealed bag and are not packed in oil/water. I think you can use the jarred ones in oil or water as well.
For the creamy soup base, you’ll need:
Canned chickpeas – Don’t drain the can! You want to use the water + all! Any type of canned white bean like great northern beans will also work here.
Cashews – These will blend up to create a rich creamy broth base. You can sub sunflower seeds or hulled hemp seeds for a nut-free option.
Vegan bouillon powder – We always use and recommend our homemade vegan bouillon powder! You can sub half as much bouillon paste or 2 bouillon cubes. I do not recommend using vegetable stock on its own unless you have one with a really full flavor.
Tomato sauce or tomato paste – I always use something tomato-based from the fridge that’s open: pizza sauce, tomato paste, marinara sauce, tomato jam, etc.
White miso paste – This is essential to add a fermented parmesan cheese flavor to the broth without the dairy! You can also sub vegan parmesan.
How to Make Vegan Tuscan Soup
This creamy mushroom soup recipe is such an easy process which makes this soup the perfect dinner party starter or weeknight winner!
First, you’re going to add all the ingredients for the broth to your blender along with some hot water. Cover this and let it sit to the side while you get the soup going. This will soak and soften all of the ingredients to ensure everything blends up nice and creamy!
Note: You’ll want to use a heat-safe high-powered blender for this recipe. An immersion blender won’t be powerful enough to get it as creamy as I’d like. If you need to adapt this recipe for an immersion blender, I would substitute olive oil for the cashews.
Then, you’ll get a large pot and saute the veggies – celery, onion, garlic, and sliced mushrooms – in olive oil on medium heat and add the wine.
After that cooks down a bit, you’ll add water and cook the pasta right in the soup pot!
While the pasta is cooking, blend everything for your creamy broth base for at least 1 minute or until totally smooth.
Finally, just add the contents of your blender to the pot along with sundried tomatoes and spinach. Cook for a couple of minutes on low heat and voila!
Taste and adjust as needed. Depending on your taste and what bouillon powder you used, you may need to add a little salt and pepper. I usually don’t need it with our homemade bouillon!
How to Serve This Tuscan Soup Recipe
The great thing about this creamy Tuscan mushrooms soup recipe is you can serve it as a soup course to start a main meal, but it’s also got a punch of plant protein, so it works for a main meal as well alongside one or two of the side dish options we’ve listed below!
Serve this Tuscan Soup topped with:
- Fresh oregano, basil, other fresh or dried herbs
- Italian seasoning
- Vegan parmesan – We love Violife.
- Pesto
- Freshly cracked black pepper
- Air Fryer Croutons
Sides to Serve with Tuscan Mushroom Soup:
- Vegan Garlic Bread
- Vegan Parmesan Breadsticks
- Homemade Dinner Rolls
- Copycat Olive Garden Salad
- Vegan Caesar Salad
More Vegan Soup Recipes
- Copycat Olive Garden Minestrone Soup
- Hearty Mushroom Stew
- Vegan Chicken Noodle Soup
- And if you love creamy soup recipes like this, check out our round-up of creamy vegan soup recipes!
I can’t wait to hear what you think of this vegan Tuscan soup recipe. I hope it cozies up your fall like it has ours!
When you try it, don’t forget to leave a star rating and review of the recipe below. This helps more people find our recipes, and we love when you bring us in on your kitchen experiences!
Enjoy!
Creamy Tuscan Vegetable Soup
Ingredients
- 2 Tbsp olive oil
- 1 medium onion minced
- 8-10 oz. white mushrooms sliced
- 6-8 large cloves garlic minced
- 3 stalks celery small diced
- 1/2 cup dry white wine or 1/4 cup white wine vinegar + 1/4 cup water
- 6 cups water
- 1.5 cup dry pasta We used ditalini.
- 2 cups spinach destemmed and chopped
- 1/2 cup julienne sun-dried tomatoes
For the broth:
- 2 cups hot water
- 1 (15.5-oz) can chickpeas water + all
- 1/4 cup cashews or sunflower seeds
- 1/4 cup vegan bouillon powder
- 1/4 cup tomato sauce or 2 Tbsp tomato paste
- 3 Tbsp white miso paste
Instructions
- Add all the ingredients for the broth to your high-powered heat-safe blender or food processor. Cover and let this sit while you get the rest of the soup ready.
- Heat the olive oil in a large soup pot on medium heat. Saute mushrooms, onion, garlic, and celery for 3-5 minutes until fragrant.
- Turn heat to high, add wine and stir. Let cook uncovered for 2-3 minutes.
- Add 6 cups of water, cover, and bring to a boil.
- Once boiling, add the pasta and let it cook for the lowest number on the time range it says on the box. (We did 8 minutes for this ditalini.)
- While pasta is cooking, blend everything in the blender on high for a full 1 minute at least until totally smooth.
- When pasta is finished cooking, turn the heat to low and add the contents of your blender, spinach, and sun-dried tomatoes. Stir to combine and cook (uncovered) for 3-5 more minutes.
- Serve topped with fresh basil and enjoy!
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