Name: Tuscan Parmesan Cream Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 medium carrots, chopped; 2 celery stalks, chopped; 1 tablespoon all-purpose flour (or gluten-free flour); 4 cups vegetable broth; 1 cup heavy cream (or full-fat coconut milk for dairy-free); 1/2 cup grated Parmesan cheese (or vegan Parmesan); 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; Salt and black pepper, to taste; Optional: 1 cup baby spinach or kale; Optional: Croutons or crusty bread, for serving

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Tuscan Parmesan Cream Soup A velvety, rustic Italian-inspired soup made with sautéed vegetables, aromatic herbs, and a rich Parmesan cream base. I find it perfect for cozy evenings when I crave something comforting yet full of flavor. This one-pot wonder is easy to make and layered with depth, thanks to slow-simmered vegetables and a cheesy, creamy finish.

Tuscan Parmesan Cream Soup

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

2 medium carrots, chopped

2 celery stalks, chopped

1 tablespoon all-purpose flour (or gluten-free flour)

4 cups vegetable broth

1 cup heavy cream (or full-fat coconut milk for dairy-free)

½ cup grated Parmesan cheese (or vegan Parmesan)

½ teaspoon dried thyme

½ teaspoon dried oregano

Salt and black pepper, to taste

Optional: 1 cup baby spinach or kale

Optional: Croutons or crusty bread, for serving

Directions

I start by heating the olive oil in a large pot over medium heat. Then I add the diced onion, garlic, chopped carrots, and celery, sautéing everything for about 7–8 minutes until the vegetables soften and the aromas fill the kitchen.

Next, I stir in the flour and cook it for a minute to form a light roux—this gives the soup its signature creaminess.

Then I slowly pour in the vegetable broth while stirring to avoid lumps. Once that’s in, I season the soup with thyme, oregano, salt, and pepper, bringing it to a gentle boil before letting it simmer for 15–20 minutes.

After the vegetables are tender, I stir in the cream and Parmesan until everything is melted and creamy. If I’m adding greens like spinach or kale, I toss them in now and cook just a few minutes more until they’re wilted.

Finally, I taste and adjust the seasoning, then serve the soup hot, often with croutons or a thick slice of crusty bread on the side.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Calories per serving: 285 kcal

Variations

I like switching things up based on what I have on hand. For a dairy-free version, I use full-fat coconut milk and vegan Parmesan—it still turns out creamy and flavorful. Sometimes I blend half of the soup for a smoother texture, especially when I want a bisque-style finish. Adding cannellini beans can make it heartier and add a nice dose of plant-based protein. If I’m feeling indulgent, a sprinkle of crispy pancetta or smoked paprika gives it a little extra richness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I gently warm the soup over medium-low heat, stirring frequently to prevent the cream from separating. If the soup thickens in the fridge, I just add a splash of broth or water while reheating. It’s not ideal for freezing because of the cream, but if I do freeze it, I reheat it slowly and stir well to bring it back together.

FAQs

How can I make this soup gluten-free?

I use a gluten-free all-purpose flour or cornstarch in place of regular flour. Everything else in the recipe is naturally gluten-free.

Can I make this soup ahead of time?

Yes, I often make it a day in advance. The flavors deepen overnight, and it reheats beautifully the next day.

What can I use instead of Parmesan cheese?

Vegan Parmesan or nutritional yeast both work well if I need a dairy-free or vegan option.

Can I freeze Tuscan Parmesan Cream Soup?

Technically yes, but I prefer not to because the cream can separate when thawed. If I do freeze it, I make sure to reheat it gently and stir thoroughly.

What type of bread goes best with this soup?

I love serving it with a rustic sourdough or a crusty Italian loaf. Garlic bread is also a great choice for soaking up the creamy broth.

Conclusion

This Tuscan Parmesan Cream Soup is one of those recipes I come back to again and again when I want something warm, nourishing, and easy to make. Whether I keep it simple or customize it with greens and beans, it always hits the spot. It’s rich but not heavy, flavorful but not complicated—just the way I like my comfort food.

Recipe:

Tuscan Parmesan Cream Soup

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Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A velvety, rustic Italian-inspired soup made with sautéed vegetables, aromatic herbs, and a rich Parmesan cream base. Perfect for cozy evenings and easily adaptable for dairy-free or gluten-free diets.

Instructions

Heat olive oil in a large pot over medium heat.
Add onion, garlic, carrots, and celery. Sauté for 7–8 minutes until vegetables are softened.
Stir in flour and cook for 1 minute to form a light roux.
Gradually pour in vegetable broth while stirring to avoid lumps.
Season with thyme, oregano, salt, and pepper. Bring to a gentle boil.
Reduce heat and simmer for 15–20 minutes until vegetables are tender.
Stir in cream and Parmesan cheese until melted and creamy.
If using spinach or kale, add it now and cook for a few minutes until wilted.
Taste and adjust seasoning as needed.
Serve hot with croutons or crusty bread if desired.