Creamy Tuscan Parmesan Cream Soup for Cozy Nights

A heartwarming bowl of Tuscan Parmesan Cream Soup, perfect for cozy evenings or entertaining guests.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Dinner

Cuisine: Italian

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Unsalted Butter Adds richness
2 tablespoons Olive Oil Ideal for sautéing
1 medium Yellow Onion Finely diced
2 medium Carrots Finely diced
2 stalks Celery Finely diced
4 cloves Garlic Minced

For the Soup

1/4 cup All-Purpose Flour Thickens the soup
4 cups Chicken Broth Use vegetable broth for vegetarian option
1 cup Whole Milk Contributes creaminess
1 cup Heavy Cream Provides rich flavor
1 cup Grated Aged Parmesan Cheese Freshly grated melts best

For Flavoring

1 teaspoon Dried Thyme Enhances herbiness
1 teaspoon Dried Basil Enhances herbiness
1 pinch Red Pepper Flakes Optional for a kick
1 pinch Nutmeg Optional enhancer

For Additions

2 cups Baby Spinach or Tuscan Kale Add nutrients and color
2 cups Diced Cooked Chicken or Italian Sausage For added heartiness
1 medium Potato Diced

For Garnishing

1/4 cup Fresh Basil or Parsley Elevates presentation and flavor
optional Croutons or Truffle Oil Optional for texture

Equipment

Large heavy-bottomed pot
Immersion Blender

Method

Step-by-Step Instructions

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

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 30gProtein: 12gFat: 30gSaturated Fat: 18gCholesterol: 80mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 5gVitamin A: 3500IUVitamin C: 5mgCalcium: 250mgIron: 1.5mg

Notes

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

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