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Tuscan Parmesan Cream Soup: A Comforting Delight Recipe

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4.5 from 95 reviews

This Tuscan Parmesan Cream Soup is a rich and comforting delight, blending tender vegetables with creamy dairy and fragrant Italian herbs. Perfect for a cozy meal, it balances the savory flavors of Parmesan cheese and a hint of spice with optional add-ins for extra heartiness, making it a versatile dish suitable for various preferences.

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. Prepare the Base Vegetables: Heat the butter and olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking slowly until softened and translucent, about 8-10 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  2. Create the Roux: Sprinkle the all-purpose flour over the vegetables and stir continuously for 2-3 minutes to cook off the raw flour taste, forming a thick paste that will help thicken the soup.
  3. Add the Broth: Gradually pour in the chicken broth (or vegetable broth for a vegetarian option), whisking constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10-15 minutes until slightly thickened and the vegetables are tender.
  4. Add Dairy and Cheese: Stir in the whole milk, heavy cream, and grated Parmesan cheese. Continue cooking on low heat, stirring frequently, until the cheese melts and the soup is creamy and smooth but not boiling, about 5 minutes.
  5. Season the Soup: Add the dried thyme, dried basil, crushed red pepper flakes (if using), nutmeg, salt, and freshly ground black pepper. Adjust seasoning to taste, allowing the flavors to meld together by simmering gently for another 5 minutes.
  6. Optional Add-Ins: If using, stir in chopped baby spinach or Tuscan kale until wilted. For a heartier version, add diced cooked chicken or Italian sausage and heat through. If using potato, add it earlier during step 3 to ensure it cooks thoroughly.
  7. Serve and Garnish: Ladle the hot soup into bowls and garnish with extra shaved Parmesan, fresh basil or parsley, and optionally croutons or a drizzle of truffle oil for added indulgence.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth and omit any meat add-ins.
  • To make the soup gluten-free, use a gluten-free flour blend or cornstarch as a thickener.
  • The nutmeg is optional but adds a traditional warmth to the cream soup.
  • This soup can be made ahead and reheated gently on the stovetop; add extra cream if it thickens too much upon cooling.
  • Adjust the consistency by adding more broth or milk depending on your preference.

Find it online: https://forkoria.com/tuscan-parmesan-cream-soup-a-comforting-delight-recipe/