Amazingly delicious and completely soul satisfying, this delicious Tarragon Tuscan Soup is the perfect soup on a cold winter day.  Snuggle up with a bowl of delicious veggies in an amazingly hearty flavorful tarragon cream broth.   Comfort food at its best, this soup-stew is sure to please everyone in the family making it an ultimate Whole Food Plant Based soup, no oil, no sugar, no highly processed ingredients and gluten free.

Hi!  Robin here.

Just think about it, right now in Italy, I bet there are thousands of kitchens with a soup pot filled with “zuppa” similar to this one simmering on the stove.  My husband, TP109, loves Italian soups.  Let me stretch this a little bit, he lives for soup!  I never saw a man get so excited over soup like he does.  You would think that we were creating a miracle in the kitchen based upon his enthusiasm.

Copycat Versions

There is a certain Italian Restaurant chain that is quite well known for their Zuppa Toscana soup.  I’ve had it before in another life and it is quite delicious.  Our take on this soup has a few twists and turns as ours is Vegan as well as Whole Food Plant Based so you have to expect that certain elements can’t quite be the same as the non-vegan original.  Our creation is tasty and quite yummy!

Cashew Cream vs Butter Bean Cream

I love to use cashew cream to create a delightfully thick and creamy texture that a soup like this requires.  We had originally used butter bean cream for this recipe, but, we kitchen tested the recipe again and ultimately, we felt the cashew cream worked better for this recipe.

“Hovercrafting”

TP was doing his traditional pacing of the kitchen wanting to know when the soup would be done so he could have some.  There is something to be said about having a husband who is retired.  First, let me say that he is amazing. He runs to the store for me and Monkey pretty much any time we need something which is awesome, but then there is this “thing” he does.  Monkey and I call it “hovercrafting.”  This is where TP is always underfoot in the kitchen hovering over everything we do in the hopes of grabbing food as soon as it is done.  The man has a hollow leg.  He can eat like no other.  I call it a “straight-gut”.  He is always hungry and he can eat and eat and eat and he stays ultra-slim.  Life is so unfair.  The man eats like a linebacker, but skinny as a rail.

Soup’s ready!

You know those old TV sitcoms where the mom yells “Dinner time” and everyone comes running to the table to eat?  You would think that I would need to yell “Soup’s Ready” and TP would come running, except visualize that he is always standing in the kitchen with a soup bowl in one hand and a spoon in the other any time we make soup.  We don’t need to yell to TP that the soup is ready because he has been “hovercrafting” the whole entire time  . . . just patiently (not really, he has no patience) waiting to grab some.  LOL

TP109 Stamp of Approval

As soon as this soup was done, he was scooping some out into a huge bowl.  I had to stop him from taking too much because we were in the midst of shooting it.  Monkey and I banished him to the livingroom to eat it because the kitchen was a total disaster area.

I swear when we cook it looks like a hurricane hit our kitchen.  Yes, it IS that bad.  One of these days I will have to take a picture of it to prove the point. Anyways, I digress.  TP gave this soup a 2-thumbs up and was back into the kitchen a short time later looking for seconds.

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Ameera here!

The day we made this we got 5 inches of snow.  Mom has this crazy need to make soup anytime we get a snow storm.  It is crazy predictable.  It’s like her brain is hardwired to make soup any time the schools are closed or the roads are snow covered.  What is so cool is she can literally make soup out of nothing and it always turns out delicious.

“Hovercrafting”

Mom has used the word “hovercrafting” forever.  I am sure a lot of people use it, but Mom and her sister, Aunt Mary K, always used it whenever anyone got too close to them.  Instead of saying “Don’t hover over me”, they always said “Don’t be hovercrafting on me!”  LOL

Dad loves this soup.  He nearly ate it all within two days of making it.  Me and Mom only had one tiny bowl.  I guess he really liked it . . . A LOT!

We hope you give this delicious soup a try; perhaps your whole family will be hovercrafting over the stove when you make it.  LOL

Products Used:

• 8-quart ceramic/enamel lined Dutch oven or similar large stock pot
• High-Speed blender or Food Processor

Tarragon Tuscan Soup

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 8 Servings 1x
• Category: Soup
• Cuisine: Italian

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Description

Amazingly delicious and completely soul satisfying, this delicious Tarragon Tuscan Soup is the perfect soup on a cold winter day.  Snuggle up with a bowl of delicious veggies in an amazingly hearty flavorful tarragon cream broth.   Comfort food at its best, this soup-stew is sure to please everyone in the family making it an ultimate Whole Food Plant Based soup, no oil, no sugar, no highly processed ingredients and gluten free.

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Ingredients

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Soup Base Ingredients:

• 2 leeks (cut in half lengthwise, then thinly sliced, place in a bowl of water to remove and sand, then drain and rinse well)
• 2 celery stalks (finely chopped)
• 2 carrots (sliced in pennies)
• 1 Tablespoon minced garlic
• 2 Tablespoons flour (we used gluten free flour)
• ½ cup white wine (we used Vegan sovereign blanc white wine or any Vegan dry white wine will work equally well)
• 1 cup vegetable broth (Pacific Organic Vegetable Broth – see recipe notes*)
• 4 cups water (see recipe notes*)
• 3 Tablespoon minced onions (dried minced onions)
• 2 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 1/2 teaspoon thyme (dried)
• 1/8 teaspoon sweet paprika
• 1 ¾ teaspoon tarragon (dried/crushed)
• 2 teaspoons sea salt (+/- to taste – see recipe notes*)
• ¼ teaspoon pepper (+/- to taste)
• 1/2 teaspoon red pepper flake (+/- to taste)
• 2 cup almond milk (unsweetened, plain plant milk of choice)
• 2 Tablespoons Nutritional Yeast
• 1/8 teaspoon cayenne pepper (optional)
• 6 medium Yukon Gold potatoes (cut into 2 inch chunks)
• 2 –15.5 oz. cans cannellini beans (drained and rinsed)
• 2 small zucchinis (cut into small rounds)
• 1 yellow squash (cut into small rounds)
• 2 cups baby spinach (packed, fresh baby spinach)

Cashew Cream Ingredients:

• ½ cup raw cashews (soaked)
• Boiling water – just to cover the cashews; this water will be discarded later
• ¾ cup unsweetened plain almond milk (or plant milk of choice)

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Instructions

1. In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the leeks, celery, and carrots. Sauté over medium-high heat for 5 to 7 minutes until the veggies are tender.  (If needed to prevent sticking, add 1 – 2 Tablespoons of vegetable broth or water).  
2. Add the minced garlic and sauté for one minute.
3. Sprinkle the flour over the sautéed veggies and cook the flour for a few minutes. The cooked veggies and the flour will be very lumpy, then add the white wine and stir.  Cook for several more minutes.
4. Add the vegetable broth and water and bring to a boil. See recipe notes on Vegetable Broth/Water Ratio. Stir well to incorporate the flour and to thicken the sauce. 
5. Add all the remaining Soup Based Ingredients except the spinach, increase the heat and bring to a boil, then immediately lower to a simmer.
6. Next make the cashew cream by draining the water off the cashews (discard the water) and placing the soaked cashews in a high-speed blender, such as a Ninja or other food processor. Add 1/2 cup unsweetened plain almond milk (or other plant milk) to the blender, and blend at a high speed for 1 or 2 minutes; then add the cashew cream to the Dutch oven mixture. Increase the heat until boiling, then immediately lower to a simmer.  Stirring constantly to thicken the sauce.
7. Cook the soup for approx. 15 minutes until the potatoes are tender. 
8. Taste test the soup flavor. This is the time you can adjust flavor. Increase seasonings, if desired, to suit your personal preferences. 
9. Add the fresh baby spinach. Simmer for 10-15 minutes or until the potatoes, zucchini and squash are tender.   

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Notes

*Vegetable Broth/Water Ratio:   We use Pacific Organic Vegetable Broth. 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; however, this brand of vegetable broth does have a strong flavor so less broth is required when compared to the water ratio. We use a higher water to broth ratio because of this. If you use another brand of vegetable broth, then adjust the water/vegetable broth ratio accordingly.  For example, if you are using a very mellow vegetable broth, you might consider 4 cups of vegetable broth and 1 cups of water for this recipe. Please adjust the recipe (broth/water ratio) accordingly based upon the vegetable broth brand used if you are NOT using Pacific Organic Vegetable Broth.  

*Sea Salt:  You may need to add some extra sea salt. We added an additional 2 teaspoons of sea salt to this soup based upon our family’s sea salt preferences.

*Cayenne Pepper:  Add an additional 1/8 teaspoon of cayenne to add some heat.  

Storage:  Cool to warm and refrigerate.  

 This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.