Description
This Tuscan Parmesan Cream Soup is a rich and comforting blend of sautéed vegetables, creamy dairy, and classic Tuscan herbs. Perfect for a cozy meal, it features a silky texture achieved by making a roux with butter, olive oil, and flour, then simmering with chicken or vegetable broth. Parmesan cheese adds a nutty depth, while optional additions like spinach, kale, chicken, or Italian sausage can transform this soup into a heartier dish. Garnished with fresh herbs and extra Parmesan, it’s a deliciously elegant bowl of Italian-inspired warmth.
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 the butter and olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for 6–8 minutes, stirring often until the vegetables are soft and fragrant. Add the minced garlic and cook for an additional 1 minute until just golden.
- Make the Roux: Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook the mixture for 2–3 minutes, stirring often, until the raw flour taste is gone and the mixture turns pasty, coating the vegetables.
- Add the Broth & Simmer: Gradually pour in the chicken broth while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for 10–12 minutes. If using diced potatoes, add them now and simmer until tender, about 12 minutes.
- Add Dairy and Cheese: Stir in the whole milk, heavy cream, and grated Parmesan cheese. Continue cooking gently until the soup is heated through and slightly thickened.
- Season & Add Flavor Boosters: Mix in dried thyme, dried basil, crushed red pepper flakes if using, salt, black pepper, and nutmeg. Adjust seasoning to taste.
- Add Optional Ingredients: If desired, stir in baby spinach or Tuscan kale and cook just until wilted. For a heartier soup, add diced cooked chicken or Italian sausage at this stage to warm through.
- Serve & 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. Serve warm for a comforting meal.
Notes
- This soup can easily be made vegetarian by using vegetable broth instead of chicken broth.
- For a richer flavor, use aged Parmesan cheese and avoid pre-grated types with anti-caking agents.
- Adding diced potatoes adds extra body and creaminess to the soup.
- Customize the soup by including baby spinach or Tuscan kale for added greens.
- To make it heartier, add cooked chicken or Italian sausage for protein.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to prevent curdling or separating of the cream.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg
