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

Irresistible Tuscan Parmesan Cream Soup

This Tuscan Parmesan Cream Soup is a creamy, cheesy delight that is surprisingly simple to make. It features a velvety smooth texture achieved by gently melting Parmesan cheese in a flavorful broth and cream base, seasoned with a hint of nutmeg. Garnish with extra Parmesan and fresh herbs for a comforting and elegant soup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 6 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 6 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese, plus more for garnish
  • 1/4 teaspoon ground nutmeg
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/4 cup chopped fresh basil or parsley, for garnish optional

Equipment

  • Large pot or Dutch oven
  • wooden spoon or spatula
  • Ladle
  • Bowls
  • Grater

Method
 

  1. Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  2. Simmer in Broth: Pour in the chicken or vegetable broth and bring to a simmer. Reduce the heat to low and let simmer for 10 minutes to allow the flavors to meld.
  3. Create the Creamy Base: Stir in the heavy cream and grated Parmesan cheese. Continue stirring gently until the cheese is completely melted and the soup is smooth. Do not boil the soup after adding the cream, as this can cause it to curdle.
  4. Season and Finish: Season with nutmeg, salt, and freshly ground black pepper to taste. Adjust seasoning as needed.
  5. Serve and Garnish: Ladle the soup into bowls and garnish with additional grated Parmesan cheese and chopped fresh basil or parsley, if desired. Serve immediately.

Notes

For best results, use freshly grated Parmesan cheese. Pre-shredded cheese often contains cellulose that can prevent it from melting smoothly. To avoid curdling, do not boil the soup after adding the cream. The soup can be stored in the refrigerator for up to 3 days. Reheat gently over low heat. You can easily adapt this soup by adding shredded cooked pork tenderloin or sausage crumbles for a non-vegetarian option. Sautéed mushrooms can also be added for an earthy flavor.