Description

Tuscan Parmesan Cream Soup is a rich and comforting Italian-inspired soup combining sautéed aromatic vegetables, creamy dairy, aged Parmesan cheese, and fragrant herbs. This hearty soup delivers a perfect balance of smooth texture and rustic flavor with optional add-ins like spinach, kale, cooked chicken, or Italian sausage for an even heartier meal. Ideal for cozy dinners, it pairs beautifully with crusty bread or prosciutto-wrapped grissini.

Ingredients

Scale

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

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Instructions

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.
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.
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 minutes)
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.
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.)
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.
Final Taste Check: Taste and adjust seasoning — more cheese for richness, more salt for balance.

Notes

Use low-sodium broth to better control salt levels.
Vegetarian option: use vegetable broth instead of chicken broth.
For a thicker soup, fully blend or partially blend using an immersion blender.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
When reheating, add a splash of broth or cream to restore soup consistency.
The crushed red pepper flakes and nutmeg are optional but add authentic flavor depth.