Olive Garden's creamy, flavorful Tuscan soup is a beloved classic. But recreating that restaurant taste at home? It's easier than you think! This copycat recipe delivers the same rich, satisfying experience without the need for a reservation. Get ready to savor every spoonful of this comforting and delicious soup.
What Makes Olive Garden's Tuscan Soup So Special?
Olive Garden's Tuscan soup isn't just any vegetable soup; it's a carefully balanced blend of creamy texture, bright acidity, and herbaceous notes. The secret lies in the combination of fresh and roasted vegetables, a touch of acidity from tomatoes, and a generous helping of cream. This recipe breaks down the key elements, allowing you to replicate that restaurant magic in your own kitchen.
Ingredients for the Ultimate Copycat Olive Garden Tuscan Soup
This recipe focuses on fresh ingredients for the most authentic flavor. Feel free to adjust quantities to your preference.
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For the Roasted Vegetables:
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
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For the Soup:
- 28 ounces crushed tomatoes
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup heavy cream
- 1/4 cup chopped fresh basil
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: 1/4 cup grated Parmesan cheese for serving
Step-by-Step Instructions: Roasting for Maximum Flavor
Roasting the vegetables is crucial for developing deep, complex flavors. This step is what truly elevates this soup beyond a simple vegetable broth.
- Preheat your oven to 400°F (200°C).
- Toss the chopped onion, carrots, celery, bell pepper, and zucchini with olive oil, minced garlic, salt, and pepper on a large baking sheet.
- Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
Assembling the Soup: From Roasted Vegetables to Creamy Perfection
Once the vegetables are roasted, the rest of the process is quick and straightforward.
- In a large pot or Dutch oven, combine the roasted vegetables, crushed tomatoes, vegetable broth, cannellini beans, oregano, and thyme.
- Bring the mixture to a simmer, then reduce heat and cook for 15-20 minutes, allowing the flavors to meld.
- Stir in the heavy cream and fresh basil. Heat through gently; do not boil.
- Season with salt and pepper to taste.
Serving Suggestions: Elevate Your Tuscan Soup Experience
- Garnish: A sprinkle of fresh basil, a swirl of heavy cream, or a grating of Parmesan cheese adds a touch of elegance and enhances the visual appeal.
- Bread: Serve with crusty bread for dipping into the creamy soup.
- Side Dishes: Pair it with a simple salad or a side of garlic bread for a complete meal.
Frequently Asked Questions (FAQ)
Can I use different vegetables?
Absolutely! Feel free to experiment with other vegetables like spinach, mushrooms, or butternut squash. Just adjust the roasting time accordingly.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Is this soup vegetarian/vegan?
The recipe as written is vegetarian. To make it vegan, simply substitute the heavy cream with a vegan cream alternative (like coconut cream) and ensure your broth is vegetable-based.
How can I make it thicker?
If you prefer a thicker soup, you can simmer it uncovered for a longer period to reduce the liquid. Alternatively, you can blend a portion of the soup before adding the cream for a creamier consistency.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before storing it in airtight freezer-safe containers for up to 3 months.
This copycat Olive Garden Tuscan soup recipe is your ticket to restaurant-quality comfort food at home. Enjoy!
