Easy Vegan Tuscan Tomato and Bread Soup! Perfect for meal prep or a quick weeknight dinner, this soup is not just a meal; it’s a celebration of wholesome ingredients and vibrant flavors.

Indulge in the comforting flavors of Italy with this Easy Vegan Tuscan Tomato and Bread Soup, a timeless classic that brings warmth and satisfaction to any table. For the ultimate experience, don’t forget to dip crusty, hearty bread into the soup—its texture adds an extra layer of yumminess. Enjoy the taste of Tuscany right at home!

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We absolutely gobbled up this delicious soup, pairing it with some crusty bread that made every bite a heavenly experience! Seriously, you’ve got to give this one a try—it’s not just a meal, but a warm hug in a bowl that will have you coming back for seconds (and thirds!).

Tips for Success:

• Flavor Profile: This Easy Vegan Tuscan Tomato and Bread Soup is an Italian classic. Traditionally, day-old bread is stirred into the soup with copious amount of olive oil. This recipe is a Whole Food Plant Based nod to the classic recipe. We used WFPB panko (or WFPB breadcrumbs) to thicken the soup. The Vegan Parmesan Cheese boosts the flavor and adds a luscious savory element that really elevates the flavor. Both fresh and dried basil are used to enrich the herbaceousness.
• Creaminess: This soup is intentionally thick and creamy. You can control the thickness by scaling back (or increasing), the panko/breadcrumbs.
• Texture: While this soup is creamy, it has texture from the canned tomatoes. If you want a perfectly smooth texture, we suggest making the soup in its entirety, but leaving out the fresh and dried basil, blend it in a high-speed blender, then transfer back to the skillet/stockpot, then add the fresh and dried basil. Sometimes, high-speed blenders can make herbs a tad bit bitter if overprocessed.
• Breadcrumbs or Panko: If you want to be more traditional, skip the bread crumbs or panko and drop chunks of day-old bread into the soup as you eat it. We tried this recipe both ways and definitely preferred using panko (or breadcrumbs) to thicken the soup rather than dropping in chunks of day-old bread.
• Canned Crushed Tomatoes: Using canned crushed tomatoes allows for strong, consistent tomato flavor and texture.
• Baking Soda: Baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. We use it in this dish to remove some of the tomato acidity (from the crushed tomatoes) without losing the tomatoey flavor. When you add it, the mixture may bubble up, then settle down as it neutralizes the acidity. However, if you prefer that “tinny” flavor that comes from canned tomatoes, then leave out the baking soda or perhaps use a tiny pinch.
• Fresh Basil and Dried Basil: We used both fresh basil and dry basil in this recipe. The fresh basil adds a lovely boost of freshness. The dried basil gives additional flavor.
• Vegan Parmesan Cheese: We used our recipe, Vegan Parmesan Cheese.
• Feel free to use your favorite vegan parmesan cheese recipe.  A generous sprinkle of vegan parmesan cheese on individual servings really elevates this dish.
• Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator.  Store in a covered container.

This soup can be frozen.

Pantry Products:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Panko Crumbs: We used Ian’s Gluten Free Panko crumbs for this recipe. If you do not need to be gluten free, feel free to use any panko or bread crumbs of your choosing.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs. 

Kitchen Equipment:

• Large, deep skillet (or soup stockpot)

If you try this comforting soup, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Easy Vegan Tuscan Tomato and Bread Soup

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 5 Minutes
• Cook Time: 25 Minutes
• Total Time: 30 Minutes
• Yield: 5 Cups 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

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Description

Indulge in the comforting flavors of Italy with this Easy Vegan Tuscan Tomato and Bread Soup, a timeless classic that brings warmth and satisfaction to any table.

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Ingredients

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Base Ingredients:

• 1 Tablespoon minced garlic
• 1 – [ 28 oz. can ] crushed tomatoes
• 1 cup water
• 2 cups low-sodium vegetable broth *
• ¼ teaspoon baking soda *

Spice/Herb Ingredients:

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 Tablespoon dried minced onions
• 2 teaspoons dried basil
• 1 Tablespoon dried parsley
• ¼ to 1 teaspoon sea salt (+/-)
• Pinch to 1/8 teaspoon black pepper (+/-)

Other Ingredients:

• ¼ cup finely chopped fresh basil (loosely packed)
• ¼ cup + 2 Tablespoons Vegan Parmesan Cheese
• ¼ cup panko or breadcrumbs
• 1 teaspoon red wine vinegar

Serving Ideas:

• Crusty bread (or flatbread)
• Generous sprinkle Vegan Parmesan Cheese

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Instructions

1. Place the Spice/Herb Ingredients into a small bowl, mix well, set aside.
2. In a large, deep skillet (or soup stockpot), sauté the minced garlic over medium-high heat for 1 minute.
3. Next add all the remaining Base Ingredients (except the baking soda) and the Spice/Herb Mix, stir well, bring to a boil, then immediately lower to a simmer. Add the baking soda, stir well, simmer for 5 minutes.
4. After 5 minutes, add all the Other Ingredients (except the red wine vinegar), stir well to combine, simmer for 10 minutes.
5. After simmering for 10 minutes, add the red wine vinegar, stir to incorporate, simmer for 2 minutes.
6. Top individual servings with a generous sprinkle of Vegan Parmesan Cheese and use crusty bread as a spoon.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Serving:  4 (Makes 5 cups)

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