Today, I’m thrilled to share a recipe that not only warms your heart but also dazzles your taste buds: Creamy Parmesan Tuscano Soup. This luxurious soup is perfect for anyone looking to indulge in rich flavors and creamy textures. Whether you’re a busy professional needing a quick yet satisfying meal or a home chef looking to impress, this recipe promises to deliver.
Why You’ll Love This Soup
Creamy Parmesan Tuscano Soup is a celebration of simple ingredients coming together to create a symphony of flavors. It’s filled with fire-roasted tomatoes, cannellini beans, and spinach, all brought to life with a rich base of heavy cream and parmesan. It’s not just a soup; it’s an experience. Each spoonful offers a comforting embrace, making it perfect for those chilly evenings or when you simply crave a touch of gourmet at home.
Ingredient Insights and Swaps
- Fire-Roasted Tomatoes: These add a smoky depth to the soup. If unavailable, regular diced tomatoes can be used with a pinch of smoked paprika to mimic the flavor.
- Cannellini Beans: Known for their creamy texture, they are integral to the soup’s body. Great Northern beans or chickpeas could serve as substitutes.
- Parmesan Rind: A secret weapon for umami depth. If you don’t have one, boost the umami with a splash of soy sauce or Worcestershire sauce.
Ingredients:
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 (14-ounce can) fire-roasted tomatoes
- 2 (14-ounce cans) cannellini beans, drained and rinsed
- 4 cups vegetable or chicken stock
- 1 parmesan rind
- 1 cup heavy cream
- ½ cup finely grated parmesan cheese, plus more for topping
- 5 ounces fresh spinach, frozen is fine too
- Crushed red pepper, for topping
Step-by-Step Cooking Guide
1. Creamy Finish: Stir in heavy cream and parmesan, then add spinach for a fresh, nutritious spin. Cook just until the spinach wilts to preserve its vibrant color and nutrients.
2. Sauté Base: Start by cooking onions and garlic in olive oil, which builds a flavorful foundation.
3. Intensify Flavors: Incorporate tomato paste and herbs, cooking until the paste darkens – this technique deepens the overall flavor profile.
4. Simmer: Add tomatoes, beans, stock, and the parmesan rind. The slow cooking melds all the flavors beautifully.
Storing Leftovers
This soup tastes even better the next day as the flavors continue to blend. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little extra stock or water if the soup has thickened too much.
Pairings
This soup pairs wonderfully with a crisp, dry white wine such as a Sauvignon Blanc or a light-bodied Chardonnay. For the bread lovers, serve with a crusty baguette or garlic bread to sop up all the creamy goodness.
FAQs
Q: Can I make this soup vegan? A: Absolutely! Swap the heavy cream for a plant-based alternative like coconut cream, and use nutritional yeast in place of parmesan cheese.
Q: Is this soup gluten-free? A: Yes, this soup is naturally gluten-free. Just ensure that all packaged ingredients such as stock are certified gluten-free.
Q: Can I add meat to this soup? A: For a non-vegetarian twist, feel free to add cooked chicken or Italian sausage. Just brown the meat with the onions at the beginning of the cooking process.
A Final Note from the Kitchen
Creamy Parmesan Tuscano Soup is more than just a meal; it’s a comforting hug in a bowl, a luxurious treat that’s surprisingly simple to prepare. As you enjoy this delicious creation, remember that the best dishes are made with love and a dash of creativity.
More Recipe Suggestions:
Creamy Roasted Tomato and Garlic Soup
Creamy Chicken Poblano and Black Bean Soup
Garlic Parmesan Chicken in a Rich Creamy Sauce
Creamy Parmesan Cajun Chicken Pasta Soup
Creamy Parmesan Tuscano Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion diced
- 4 garlic cloves minced
- Kosher salt and pepper to taste
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 14-ounce can fire-roasted tomatoes
- 2 14-ounce cans cannellini beans, drained and rinsed
- 4 cups vegetable or chicken stock
- 1 parmesan rind
- 1 cup heavy cream
- ½ cup finely grated parmesan cheese plus more for topping
- 5 ounces fresh spinach frozen is fine too
- Crushed red pepper for topping
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic with a pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 minutes.
- Stir in the tomato paste, basil, oregano, and thyme. Continue to cook for 5 more minutes, stirring often, until the tomato paste darkens.
- Add the tomatoes, beans, stock, and parmesan rind. Bring to a boil, then reduce to a simmer and cook for 20 minutes, covering for the last 10 minutes.
- Remove the lid and stir in the cream. Add the parmesan cheese and spinach. Cook for 5 to 10 more minutes, stirring often, until the cheese melts and the spinach wilts. Season with additional salt and pepper.
- Serve hot, topped with extra parmesan cheese and crushed red pepper.
