Description
A comforting Tuscan-style creamy soup flavored with Parmesan cheese, aromatic vegetables, herbs and optional add‑ins like spinach or chicken.
Ingredients
- 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
- 1/4 cup all‑purpose flour
- 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)
- 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)
- 1 cup baby spinach or Tuscan kale, chopped (optional)
- 1 cup diced cooked chicken or Italian sausage (optional)
- 1 small potato, peeled and diced (optional)
- Extra shaved Parmesan (for garnish)
- Fresh basil or parsley (for garnish)
- Croutons or a drizzle of truffle oil (optional garnish)
Instructions
- In a large soup pot or Dutch oven, heat butter and olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 6–8 minutes, stirring often until soft and fragrant. Add the garlic and cook for 1 minute more, until just golden.
- Sprinkle the flour over the sautéed vegetables. Stir well and cook for 2–3 minutes, allowing the raw flour taste to cook off. The mixture will become pasty and begin to coat the vegetables.
- Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring to a gentle simmer and let cook for 10–12 minutes. (If using diced potatoes, add them here and simmer until tender, about 12 minutes.)
- Reduce heat to low. Stir in the milk and heavy cream. Add the Parmesan cheese gradually, stirring constantly so it melts smoothly into the soup.
- Add thyme, basil, red pepper flakes, and nutmeg (if using). Season with salt and pepper to taste. Let simmer gently for another 5–10 minutes to allow flavors to meld. (Optional: Add chopped spinach or kale, and cooked protein now.)
- For a silky texture, use an immersion blender to partially or fully blend the soup. Or leave it chunky for a rustic version.
- Taste and adjust seasoning — more cheese for richness, more salt for balance.
- Ladle into bowls and top with shaved Parmesan, fresh basil or parsley, and croutons. Serve with crusty bread or garlic bread.
Notes
- Use freshly grated Parmesan — it melts better and adds deeper flavor than pre‑shredded.
- Don’t let the soup boil after adding cream — keep it at a gentle simmer to prevent curdling.
- For extra depth, add a splash of white wine with the broth.
- Want it thicker? Simmer uncovered for longer or add a slurry of cornstarch + water.
- Store in an airtight container: up to 4 days in the fridge; freeze for up to 2 months (texture may change slightly).
- Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to restore consistency.
