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Creamy Tuscan Parmesan Cream Soup in ceramic bowl garnished with basil and grated Parmesan
Yesica Andrews

Creamy Tuscan Parmesan Cream Soup: A Simple Delight

A heartwarming and creamy Tuscan Parmesan Cream Soup, perfect for cozy evenings or entertaining guests. Rich, flavorful, and easy to prepare with fresh ingredients and comforting herbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons Unsalted Butter
  • 2 tablespoons Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 1/4 cup All-Purpose Flour
  • 4 cups Chicken Broth (use vegetable broth for vegetarian option)
  • 1 cup Whole Milk
  • 1 cup Heavy Cream
  • 1 cup Grated Aged Parmesan Cheese
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Basil
  • 1 pinch Red Pepper Flakes (optional)
  • 1 pinch Nutmeg (optional)
  • 2 cups Baby Spinach or Tuscan Kale
  • 2 cups Diced Cooked Chicken or Italian Sausage
  • 1 medium Potato, diced
  • 1/4 cup Fresh Basil or Parsley
  • Optional: Croutons or Truffle Oil

Method
 

  1. Melt butter and olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery; sauté for 6-8 minutes until soft.
  3. Stir in garlic and cook for an additional 1-2 minutes.
  4. Sprinkle flour over sautéed vegetables and stir to coat; cook for 2-3 minutes until light golden.
  5. Slowly pour in chicken broth while whisking; bring to a simmer for 10-12 minutes, stirring occasionally.
  6. Reduce heat to low; mix in milk and cream.
  7. Gradually add Parmesan cheese, stirring until melted and smooth.
  8. Stir in thyme, basil, red pepper flakes, and nutmeg.
  9. Optionally add chicken or sausage and simmer for 5-10 minutes.
  10. Use an immersion blender for a smoother texture, or leave as is for chunkier soup.
  11. Taste and adjust seasoning with salt and pepper.
  12. Thin with more broth or cream if too thick.

Notes

  • Use freshly grated Parmesan for best melting and flavor. Avoid boiling the soup after adding cream to prevent curdling.