Olive Garden's Toscana Soup: A Deliciously Simple Recipe to Try at Home
Olive Garden's Toscana soup is a beloved classic, known for its creamy texture and rich, savory flavor. While the restaurant's exact recipe remains a secret, this version captures the essence of the dish, allowing you to enjoy a taste of Italy in the comfort of your own home. This recipe is optimized for search engines, incorporating relevant keywords like "Toscana soup," "Olive Garden copycat recipe," "creamy tomato soup," and "easy soup recipe."
What You'll Need:
This recipe yields approximately 6 servings of comforting Toscana soup. Adjust quantities as needed for larger or smaller batches.
- 1 tablespoon olive oil: Use a high-quality extra virgin olive oil for the best flavor.
- 1 medium onion, chopped: Yellow or white onions work well.
- 2 cloves garlic, minced: Fresh garlic adds a potent aroma and flavor.
- 28 ounces crushed tomatoes: Look for high-quality canned tomatoes for a richer flavor.
- 14.5 ounces diced tomatoes, undrained: Adds texture and acidity.
- 4 cups vegetable broth (or chicken broth for a richer taste): Choose a low-sodium broth to control the salt content.
- 1 cup heavy cream: This is what gives the soup its signature creaminess.
- 1 teaspoon dried oregano: Adds an authentic Italian herb flavor.
- 1/2 teaspoon dried basil: Another essential Italian herb for this recipe.
- 1/4 teaspoon red pepper flakes (optional): Adds a touch of heat.
- Salt and freshly ground black pepper to taste: Adjust to your preference.
- Garnish (optional): Fresh basil leaves, a swirl of cream, grated Parmesan cheese.
Instructions: A Step-by-Step Guide to Soup Perfection
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Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
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Simmer the Soup Base: Stir in the crushed tomatoes, diced tomatoes (undrained), vegetable broth, oregano, basil, and red pepper flakes (if using). Bring the mixture to a simmer, then reduce heat and cook for at least 15 minutes, allowing the flavors to meld. The longer it simmers, the richer the flavor becomes.
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Blend for Creaminess (Optional): For a smoother soup, carefully transfer the soup to a blender (in batches if necessary) and blend until smooth. Alternatively, you can use an immersion blender directly in the pot. Be cautious when blending hot liquids.
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Stir in the Cream: Return the soup to the pot (if blended). Stir in the heavy cream and heat through gently. Do not boil, as this can cause the cream to curdle.
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Season and Serve: Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with fresh basil leaves, a swirl of cream, and grated Parmesan cheese, if desired.
Tips for the Best Toscana Soup:
- Roast the vegetables: For a deeper, more intense flavor, roast the onions and garlic before sautéing.
- Add some vegetables: Feel free to experiment by adding other vegetables such as carrots, celery, or zucchini.
- Adjust the spice level: If you prefer a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
- Make it ahead: This soup tastes even better the next day, making it perfect for meal prepping.
Enjoy your homemade Olive Garden-inspired Toscana soup! Let us know in the comments how your recipe turned out. We would love to hear from you! Remember to share this delicious recipe with your friends and family.
