Irresistible Tuscan Parmesan Cream Soup
This Tuscan Parmesan Cream Soup is a creamy and comforting dish that brings the flavors of Italy to your table. Made with Parmesan cheese, aromatic herbs, and a touch of cream, this soup is easy to make and perfect for a weeknight dinner or special occasion.
Equipment
- Large pot or Dutch oven
- Measuring cups and spoons
- Knife
- Cutting board
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth or chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus more for garnish
- ¼ cup fresh basil, chopped
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- ½ cup chopped sun-dried tomatoes oil-packed, drained
- Crusty bread for serving optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
- Pour in the vegetable broth (or chicken broth) and bring to a simmer.
- Stir in the dried oregano and optional sun-dried tomatoes.
- Let it simmer for about 10 minutes to allow the flavors to meld together.
- Reduce the heat to low.
- Slowly stir in the heavy cream and grated Parmesan cheese. Make sure the heat is low to prevent the cheese from clumping!
- Continue stirring until the Parmesan cheese is melted and the soup is smooth and creamy.
- Season with salt and black pepper to taste.
- Stir in the fresh basil.
- Ladle the soup into bowls and garnish with extra grated Parmesan cheese.
- Serve immediately and enjoy with crusty bread, if desired.
Notes
Don’t overcook the garlic, as burnt garlic can ruin the whole soup. Adding the cream and Parmesan over low heat is crucial to prevent curdling or clumping. Taste the soup before serving and adjust the seasoning as needed. You can add grilled chicken, Italian sausage, or cooked shrimp for extra protein. Spinach, kale, or chopped zucchini can be added for more vegetables. To store, allow the soup to cool completely before transferring it to an airtight container and refrigerating for up to 3 days. Reheat gently over low heat, stirring occasionally, until heated through. Avoid boiling, as this can cause the cream to separate. Half-and-half can be substituted for heavy cream, but the soup won't be quite as rich and creamy.