Creamy Garlic Parmesan Soup
A silky smooth blend of garlic-infused cream and rich Parmesan cheese, perfect for chilly winter evenings.
Ingredients
Base Ingredients
- 4 cups vegetable or chicken broth
- 1 cup heavy cream can substitute with half-and-half or almond milk for a lighter version
- 1 cup grated Parmesan cheese plus extra for serving
- 1 medium onion, chopped
- 4 cloves garlic, minced be careful not to burn while sautéing
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until they are soft and fragrant, about 3-5 minutes.
- Sprinkle in the flour, stirring well to combine. Continue cooking for about 2 minutes to eliminate the raw flour taste.
- Gradually whisk in the vegetable or chicken broth, ensuring there are no lumps. Increase the heat to bring the mixture to a gentle boil, then reduce it back to a simmer.
- Once the broth has simmered for about 15 minutes, pour in the heavy cream and stir until well combined.
- Slowly add the grated Parmesan cheese, stirring continuously until it melts smoothly into the soup. Taste and adjust the seasoning with salt and pepper.
- Ladle the soup into bowls, garnishing with additional Parmesan cheese and chopped parsley. Enjoy it warm with crusty bread.
Notes
Store leftovers in the refrigerator for up to 3 days in an airtight container. Freezes for up to 2 months. To reheat, warm on the stovetop over low heat, adding broth or water if needed.