Tuscan Parmesan Cream Soup
A rich and creamy soup infused with Parmesan cheese and aromatic herbs, perfect for a cozy meal any time of year.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth Use homemade broth for richer flavor.
- 1 cup heavy cream Can substitute with lower-fat version or milk.
- 1 cup grated Parmesan cheese Can substitute with Pecorino Romano for a different taste.
- ½ teaspoon dried thyme Fresh thyme can be used for enhanced flavor.
- to taste Salt and pepper
- to garnish Fresh parsley Adds color and freshness.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and minced garlic, and sauté until soft.
- Pour in the broth and bring to a boil.
- Reduce heat and stir in heavy cream, Parmesan cheese, thyme, salt, and pepper.
- Let simmer for about 10 minutes, stirring occasionally.
- Use an immersion blender to puree the soup until smooth, if desired.
- Serve hot, garnished with fresh parsley.
Notes
This soup is best served hot immediately after preparation. Store leftovers in the refrigerator for up to three days or freeze for up to two months. For added veggie boost, consider adding sautéed mushrooms or spinach.