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A bowl of creamy Tuscan Parmesan Cream Soup is shown as the featured image for this recipe.

Tuscan Parmesan Cream Soup Ultimate

This Tuscan Parmesan Cream Soup is the ultimate comfort food, boasting a velvety texture and rich Parmesan flavor. The secret lies in controlling the heat and incorporating a roux to prevent separation, resulting in a consistently creamy and delicious soup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: Tuscan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth low sodium preferred
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese, plus more for garnish
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon nutmeg
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish
  • Crusty bread, for serving optional

Equipment

  • large pot
  • Dutch oven
  • whisk
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • Grater
  • Bowls

Method
 

  1. Make the Roux: In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes, until a smooth paste (roux) forms. Be careful not to brown the roux too much.
  2. Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
  3. Add Broth and Simmer: Gradually whisk in the chicken broth, making sure to break up any lumps. Bring the mixture to a gentle simmer.
  4. Infuse Flavors: Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld.
  5. Temper the Cream: In a separate bowl, whisk together the heavy cream and a few tablespoons of the hot broth. This helps to temper the cream and prevent it from curdling when added to the soup.
  6. Incorporate Cream and Cheese: Slowly pour the tempered cream into the soup, stirring constantly. Gradually add the grated Parmesan cheese, stirring until melted and smooth.
  7. Season and Serve: Season the soup with salt, pepper, and nutmeg to taste. Garnish with fresh parsley and extra Parmesan cheese. Serve hot with crusty bread, if desired.

Notes

For a vegetarian version, use vegetable broth instead of chicken broth. Consider adding some roasted vegetables, like zucchini or bell peppers, for extra flavor and texture. If the soup is too thick, add a little more chicken broth to reach your desired consistency. To prevent the Parmesan cheese from clumping, make sure the soup is not boiling when you add it. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally.