Description
This Tuscan Parmesan Cream Soup is a rich and comforting blend of sautéed vegetables, creamy dairy, and robust Tuscan herbs. Perfectly thickened with a homemade roux, this soup combines the flavors of aged Parmesan, garlic, and a hint of nutmeg to create a hearty, velvety dish ideal for cozy dinners or entertaining guests. With optional add-ins like baby spinach, kale, or protein options, it offers flexibility for a vegetarian or more substantial meal.
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
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, about 12 minutes.)
- Add Dairy and Seasonings: Stir in the whole milk, heavy cream, dried thyme, dried basil, crushed red pepper flakes, nutmeg, salt, and black pepper. Allow the soup to heat through for about 5 minutes but do not boil, to prevent curdling.
- Add Cheese and Optional Ingredients: Stir in the grated Parmesan cheese until melted and the soup is creamy. If using, add baby spinach or Tuscan kale and cook until wilted, about 2-3 minutes. For a heartier soup, fold in diced cooked chicken or Italian sausage just before serving to warm through.
- Serve and Garnish: Ladle the soup into bowls and garnish with extra shaved Parmesan, fresh basil or parsley, and optionally croutons or a drizzle of truffle oil for added flavor and texture.
Notes
- To keep the soup vegetarian, use vegetable broth instead of chicken broth and omit any meat add-ins.
- For a thicker soup, slightly increase the flour quantity or simmer longer until desired consistency is reached.
- Nutmeg adds a warm, aromatic note traditional in cream soups but can be omitted if preferred.
- Use freshly grated Parmesan for the best flavor and smooth melting texture.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- For a dairy-free version, substitute heavy cream and milk with coconut cream or other plant-based cream alternatives, and use nutritional yeast instead of Parmesan.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg
