Description
Silky, creamy Tuscan Parmesan Soup with garlic, herbs, and rich flavors, perfect for cozy dinners or entertaining guests.
Ingredients
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3 tablespoons unsalted butter
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1 medium onion, finely chopped
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3 cloves garlic, minced
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2 medium carrots, diced
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2 celery stalks, diced
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4 cups vegetable or chicken broth
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1 cup heavy cream
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1 ½ cups freshly grated Parmesan cheese
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1 teaspoon fresh thyme, chopped
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1 teaspoon fresh rosemary, chopped
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Salt and freshly ground black pepper, to taste
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Olive oil, for finishing (optional)
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Crusty bread or garlic croutons, for serving
Instructions
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Prepare all ingredients by chopping vegetables, mincing garlic, and grating Parmesan. Having everything ready ensures smooth cooking.
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Melt butter in a large pot over medium heat. Add onions and sauté for 5 minutes until translucent, then add garlic and cook 1–2 more minutes.
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Add carrots and celery, cooking 3–5 minutes until they begin to soften and release natural sweetness.
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Pour in the broth, scraping the pot’s bottom to lift any caramelized bits. Bring to a gentle boil, then reduce to simmer for 15–20 minutes.
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Stir in the heavy cream and Parmesan over low heat, stirring constantly until the cheese fully melts and the soup becomes smooth.
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Season with salt, pepper, and fresh herbs. Blend with an immersion blender for a silky texture or partially for a chunkier style.
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Simmer gently 5–10 minutes more, tasting and adjusting seasoning as needed. Finish with a drizzle of olive oil if desired.
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Serve hot, garnished with extra Parmesan, herbs, and cracked black pepper. Pair with warm bread or croutons.
Notes
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Use freshly grated Parmesan for best flavor and smooth texture.
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Store leftovers in an airtight container in the refrigerator for up to 4 days.
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Freeze soup base without cream and cheese for up to 2 months; add cream and cheese when reheating.
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Optional additions include diced potatoes, white beans, cooked chicken, or crispy bacon for heartiness.
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- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian