5. Stir in the heavy cream and grated Parmesan cheese. Continue to cook for another 15-20 minutes until the cheese has melted and the soup is heated through.
6. Taste and adjust seasoning with salt and pepper as needed.
7. Serve hot, garnished with chopped fresh basil if desired.
Variations & Tips
For a vegan version, substitute the heavy cream with coconut milk or a cashew cream and use nutritional yeast instead of Parmesan. You might also add some roasted red peppers for a slightly different, smoky flavor. If you’re looking for a protein boost, add some cooked, shredded chicken or cooked Italian sausage in the final hour of cooking. For a different herb profile, consider adding some thyme or rosemary. Finally, blending in a handful of fresh spinach at the end will add color and nutrients without altering the taste significantly.
Recommended
