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–+ servings

Tuscan Parmesan Cream Soup

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A rich and creamy Tuscan Parmesan Cream Soup that's perfect for a cozy night in or family dinner, coming together in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil For sautéing
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth Can substitute with chicken broth for richer flavor
Creamy Elements
  • 2 cups heavy cream For a lighter version, use half-and-half
  • 1 cup grated Parmesan cheese Can experiment with different cheeses
  • 1 teaspoon dried thyme
Seasoning
  • Salt and pepper to taste
Garnish
  • Fresh parsley For garnish

Method
 

Cooking the Soup
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until it becomes translucent and fragrant.
  3. Stir in the minced garlic and let it cook for about a minute until it becomes aromatic.
  4. Pour in the vegetable broth and bring it all to a gentle simmer.
  5. Lower the heat and stir in the heavy cream, grated Parmesan cheese, and dried thyme. Mix thoroughly and let it warm through.
  6. Add salt and pepper to taste.
  7. If you prefer a silky texture, use an immersion blender to puree the soup until smooth.
  8. Ladle hot soup into bowls and garnish with fresh parsley.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 10gProtein: 8gFat: 35gSaturated Fat: 20gSodium: 800mgSugar: 2g

Notes

Serve in rustic bowls with a drizzle of extra virgin olive oil. Pair with crusty bread or a simple side salad. Leftovers can be stored in the refrigerator for 3-4 days or frozen in individual portions.
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