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Bowl of hearty creamy Tuscan vegetable soup with fresh vegetables and herbs

Hearty Creamy Tuscan Vegetable Soup

This one-pot Tuscan vegetable soup is creamy, healthy, and comforting, perfect for a cozy meal any night.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 medium bell pepper, diced
  • 2 cups spinach
Soup Base
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Parmesan cheese for serving (optional)

Method
 

Cooking
  1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
  2. Add the garlic, carrots, and celery, cooking for another 3-4 minutes.
  3. Stir in the zucchini and bell pepper, cooking until softened.
  4. Add the vegetable broth, oregano, basil, salt, and pepper. Bring to a simmer and cook for 10-15 minutes.
  5. Stir in the spinach and heavy cream or coconut milk, and heat through.
  6. Taste and adjust seasoning if necessary.
  7. Serve warm, topped with Parmesan cheese if desired.

Notes

For a vegan spin, stick to coconut milk and leave out the cheese. Leftovers stay fresh in the fridge for up to three days and freeze beautifully for up to three months.