Description
A comforting and indulgent creamy soup with roasted garlic and nutty Parmesan, perfect for drizzly afternoons and dinner parties.
Ingredients
Scale
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 onion, chopped (medium)
- 4 cups chicken or vegetable broth
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the minced garlic and chopped onion, and sauté until the onion is translucent (about 4–5 minutes).
- Pour in the chicken or vegetable broth and bring to a simmer. If using a Parmesan rind, add it now and simmer 8–10 minutes to extract flavor.
- Stir in the heavy cream and let it heat through, keeping the heat gentle so the cream doesn’t boil.
- Mix in the grated Parmesan cheese, and stir until melted and well combined. Remove any Parmesan rind at this point if used.
- Season with salt and pepper to taste. Taste first—Parmesan is salty, so you may need less added salt than expected.
- Serve hot, garnished with chopped parsley.
Notes
For a lighter version, use 1 cup heavy cream + 1 cup whole milk, or use half-and-half. Use low-sodium broth for sodium-sensitive diets and consider substituting lighter cheeses.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 593
- Sugar: 4g
- Sodium: 515mg
- Fat: 57g
- Saturated Fat: 34g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 13g
- Cholesterol: 165mg