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Tuscan Parmesan Cream Soup Recipe

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4.7 from 617 reviews

Tuscan Parmesan Cream Soup is a rich and comforting blend of sautéed vegetables, creamy dairy, and savory Parmesan cheese, enhanced with traditional Tuscan herbs and spices. This hearty soup offers a smooth texture and a depth of flavor perfect for cozy dinners. It can be customized with spinach, kale, chicken, or sausage for extra nutrition and heartiness.

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 Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, carrots, and celery, cooking until the vegetables are softened and translucent, about 5-7 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 sautéed vegetables, stirring constantly to coat them evenly. Cook the mixture for 2-3 minutes to remove the raw flour taste and form a roux, which will help thicken the soup.
  3. Add Broth and Dairy: Gradually whisk in the chicken broth (or vegetable broth), ensuring no lumps form. Bring the mixture to a gentle simmer, allowing it to thicken slightly, about 5 minutes. Then add the whole milk and heavy cream, stirring to combine.
  4. Season and Add Flavor: Stir in the dried thyme, dried basil, crushed red pepper flakes (if using), salt, pepper, and nutmeg. Let the soup simmer gently for 10-15 minutes to develop the flavors and thicken to a creamy consistency.
  5. Add Optional Ingredients: If using, stir in the chopped spinach or Tuscan kale, diced cooked chicken or Italian sausage, and diced potato. Simmer for an additional 10 minutes or until the potato is tender and the greens have wilted.
  6. Incorporate Parmesan: Remove the soup from heat and stir in the grated Parmesan cheese until melted and fully incorporated, enriching the soup with its signature savory taste.
  7. Adjust and Serve: Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as needed. 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 an elegant finish.

Notes

  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • Cooked chicken or Italian sausage can be omitted for a lighter, vegetarian-friendly soup.
  • Adding the small diced potato helps to thicken the soup naturally and adds body.
  • Use freshly grated Parmesan for the best flavor.
  • This soup can be made ahead and reheated gently on the stovetop; add extra milk or broth if it thickens too much when reheated.
  • Garnishes like truffle oil or croutons add texture and a gourmet touch.

Find it online: https://alinacooks.com/tuscan-parmesan-cream-soup-recipe/