Description
Indulge in the creamy goodness of Tuscan Parmesan Cream Soup with this easy recipe. Learn how to make this comforting dish today!
Ingredients
- 1 tablespoon (15 ml) vegetable oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and pepper to taste
- 1 tablespoon (15 ml) tomato paste
- 1 teaspoon (5 ml) dried basil
- ½ teaspoon (2.5 ml) dried oregano
- ¼ teaspoon (1.25 ml) dried thyme
- 1 14-ounce can fire-roasted tomatoes
- 2 14-ounce cans cannellini beans, drained and rinsed
- 4 cups (960 ml) vegetable or chicken stock
- 1 parmesan rind
- 1 cup (240 ml) coconut cream
- ½ cup (50 g) finely grated vegan parmesan cheese plus more for topping
- 5 ounces (140 g) fresh spinach, frozen is fine too
- Crushed red pepper for topping
Instructions
- Warm up the vegetable oil in a large saucepan over medium heat. Toss in the diced onion and minced garlic, seasoning with a bit of salt and pepper. Stir frequently until the onions become tender, approximately 5 minutes.
- Incorporate the tomato paste, along with the dried basil, oregano, and thyme. Keep mixing for another 5 minutes, until the tomato paste deepens in color.
- Pour in the fire-roasted tomatoes, cannellini beans, vegetable or chicken stock, and add the parmesan rind. Allow the mixture to reach a boil, then lower the heat to a simmer. Let it cook for 20 minutes, covering the pot for the final 10 minutes.
- Take off the lid and blend in the coconut cream. Add the grated vegan parmesan cheese and spinach. Cook for an additional 5 to 10 minutes, stirring regularly, until the cheese is fully melted and the spinach wilts. Adjust the seasoning with more salt and pepper if needed.
- Dish out the soup while hot, garnished with extra parmesan cheese and a sprinkle of crushed red pepper.
Notes
- Try using homemade vegetable or chicken stock for a more flavorful result.
- Frozen spinach can be used instead of fresh spinach in this recipe.
- Simmer the soup longer to enhance the umami taste and blend the flavors.
