Hearty Tuscan Parmesan Cream Soup for Cozy Nights

Experience the cozy warmth of Tuscan Parmesan Cream Soup, a quick and customizable comfort dish.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soup

Cuisine: Italian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Unsalted Butter Adds richness and depth; olive oil works for a dairy-free option.
2 tablespoons Olive Oil Provides a healthy fat base for sautéing.
1 Yellow Onion Builds flavor as part of the aromatics.
2 Carrots Adds sweetness and vibrant color.
2 stalks Celery Contributes to the flavor base and texture.
4 cloves Garlic Enhances flavor with its aromatic properties.
3 tablespoons All-Purpose Flour Thickens the soup; substitute cornstarch for gluten-free.
4 cups Low-Sodium Chicken Broth Forms the soup base; swap with vegetable broth for a vegetarian twist.

For Creaminess

1 cup Whole Milk Adds creaminess; can be swapped with a non-dairy milk for a lighter version.
1 cup Heavy Cream Provides a luxurious texture; use coconut cream for a non-dairy option.
1 cup Aged Parmesan Cheese Introduces a savory flavor; freshly grated is best for melting.

For Seasoning

1 teaspoon Dried Thyme Adds herbal notes; fresh herbs can also be used for a burst of flavor.
1 teaspoon Dried Basil Adds herbal notes; fresh herbs can also be used for a burst of flavor.
to taste Crushed Red Pepper Flakes Optional spice for warmth and excitement.
to taste Salt Essential for seasoning.
to taste Black Pepper Essential for seasoning.
1 pinch Nutmeg Adds a traditional warmth; it's optional but recommended for depth of flavor.

For Added Ingredients

2 cups Baby Spinach or Tuscan Kale For extra nutrients and color; can substitute with any leafy green.
1 cup Diced Cooked Chicken or Italian Sausage Optional protein addition for a heartier soup.
1 small Potato Provides body to the soup; remove for a lower-carb option.

For Garnishing

to taste Extra Shaved Parmesan Enhances flavor and presentation.
to taste Fresh Basil or Parsley Enhances flavor and presentation.
to taste Croutons or Truffle Oil Optional toppings for texture and indulgence.

Equipment

large pot

Method

Step-by-Step Instructions

In a large pot over medium heat, melt 2 tablespoons of unsalted butter with 2 tablespoons of olive oil.
Add one chopped yellow onion, two diced carrots, and two stalks of diced celery to the pot. Sauté these vegetables for 6–8 minutes until they soften and translucent, stirring occasionally.
Stir in 4 minced garlic cloves and let them cook for an additional 1 minute.
Sprinkle 3 tablespoons of all-purpose flour over the softened vegetables. Stir continuously for about 2–3 minutes to cook off the raw flour taste, creating a roux.
Gradually whisk in 4 cups of low-sodium chicken or vegetable broth, ensuring there are no lumps. Bring the mixture to a gentle simmer over the next 10–12 minutes.
Lower the heat and stir in 1 cup of whole milk and 1 cup of heavy cream. Gradually fold in 1 cup of freshly grated aged Parmesan cheese.
Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of dried basil, and a pinch of crushed red pepper flakes. Taste and adjust salt and black pepper.
Let the soup simmer gently for another 5–10 minutes without boiling.
If you prefer a smoother soup, use an immersion blender to blend until creamy.
Ladle the soup into bowls and garnish with extra shaved Parmesan, fresh basil or parsley, and croutons.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 15gProtein: 10gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 200IUVitamin C: 10mgCalcium: 250mgIron: 1mg

Notes

Use freshly grated Parmesan for deeper flavor. Maintain a gentle simmer after adding the cream to prevent curdling.

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