Creamy Tuscan Parmesan Soup
Creamy Italian-style soup with Parmesan cheeseMade with sun-dried tomatoes and herbsReady in under 45 minutes
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1/2 cup sun-dried tomatoes oil-packed, drained and chopped
- 6 cups low-sodium chicken broth
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes optional
- 1/2 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- 1/4 cup chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook for about 5 minutes until soft and translucent.
- Stir in garlic and sun-dried tomatoes; cook for 1–2 minutes until fragrant.
- Pour in chicken broth and add basil, oregano, red pepper flakes, salt, and pepper.
- Bring to a gentle simmer, cover, and cook for 20 minutes to develop flavor.
- Reduce heat to low and stir in heavy cream and Parmesan cheese. Stir until melted and smooth. Do not boil.
- For a smoother Creamy Tuscan Parmesan Soup, blend partially with an immersion blender if desired.
- Garnish with fresh parsley and serve hot.
Notes
- Swap heavy cream with half-and-half for a lighter version
- Serve with crusty bread, garlic toast, or a simple salad
- Add cooked shredded chicken for a heartier meal