Tuscan Parmesan Cream Soup: A Comforting Delight

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🥣 Tuscan Parmesan Cream Soup

A comforting, creamy soup made with sautéed vegetables, garlic, herbs, and freshly grated Parmesan.

🔸 Servings: 4–6

🔸 Prep Time: 15 minutes

🔸 Cook Time: 30–35 minutes

🔸 Total Time: ~45–50 minutes

🧾 Ingredients

Base Vegetables

  • 2 tbsp unsalted butter

  • 1 tbsp olive oil

  • 1 medium yellow onion, finely diced

  • 2 medium carrots, peeled & finely diced

  • 2 celery stalks, finely diced

  • 4 cloves garlic, minced

Broth & Dairy

  • 1/4 cup all-purpose flour (for thickening)

  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)

  • 1 1/2 cups whole milk

  • 1 cup heavy cream

  • 1/2 cup grated aged Parmesan cheese (plus more for garnish)

Tuscan Flavor Boosters

  • 1/2 tsp dried thyme

  • 1/2 tsp dried basil

  • 1/4 tsp crushed red pepper flakes (optional)

  • Salt & black pepper to taste

  • 1/4 tsp nutmeg (optional but traditional for cream soups)

Optional Add-Ins

  • 1 cup baby spinach or Tuscan kale, chopped

  • 1 cup diced cooked chicken or Italian sausage (for a heartier version)

  • 1 small potato, peeled and diced (for extra body)

Garnish (optional)

  • Extra shaved Parmesan

  • Fresh basil or parsley

  • Croutons or a drizzle of truffle oil

🥄 Instructions

1. Sauté the Aromatics

In a large soup pot or Dutch oven, heat butter and olive oil over medium heat.
Add the onion, carrots, and celery, and sauté for 6–8 minutes, stirring often until soft and fragrant.
Add the garlic and cook for 1 minute more, until just golden.

2. Make the Roux

Sprinkle the flour over the sautéed vegetables. Stir well and cook for 2–3 minutes, allowing the raw flour taste to cook off.
The mixture will become pasty and begin to coat the vegetables.

3. Add the Broth & Simmer

Slowly pour in the chicken broth, stirring constantly to prevent lumps.
Bring to a gentle simmer and let cook for 10–12 minutes.
(Optional: add diced potatoes here and simmer until tender, ~12 min)

4. Add Cream & Parmesan

Reduce heat to low. Stir in the milk and heavy cream.
Add the Parmesan cheese gradually, stirring constantly so it melts smoothly into the soup.

5. Season & Optional Add-ins

Add thyme, basil, red pepper flakes, and nutmeg (if using).
Season with salt and pepper to taste.
Let simmer gently for another 5–10 minutes to allow flavors to meld.
(Optional: Add chopped spinach or kale, and cooked protein now.)

6. Blend (Optional)

For a silky texture, use an immersion blender to partially or fully blend the soup.
Or leave it chunky for a rustic version.

7. Final Taste Check

Taste and adjust seasoning — more cheese for richness, more salt for balance.

🍽️ Serving Suggestions

  • Ladle into bowls and top with shaved Parmesan, fresh basil or parsley, and croutons.

  • Serve with crusty ciabatta, garlic bread, or a side of prosciutto-wrapped grissini.

📦 Storage & Reheating

  • Fridge: Store in an airtight container for up to 4 days.

  • Freezer: Freeze for up to 2 months (note: texture may slightly change due to cream).

  • Reheat gently on the stovetop or microwave, adding a splash of broth or cream to restore consistency.

🧀 Tips for Success

  • Use freshly grated Parmesan — it melts better and adds deeper flavor than pre-shredded.

  • Add a splash of white wine with the broth for extra depth.

  • Don’t let the soup boil after adding cream — keep it at a gentle simmer to prevent curdling.

  • Want it thicker? Simmer uncovered for longer or add a slurry of cornstarch + water.

 

    For more savory recipes you can also check my friend Alicia’s blog here.

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