Description
Experience the ultimate comfort with this Creamy Garlic Parmesan Soup, a warm and velvety hug in a bowl. Perfect for chilly evenings, this rich and smooth concoction combines robust garlic and savory Parmesan cheese for a truly delightful dish.
Ingredients
Scale
- 6–8 cloves fresh garlic, finely minced or pressed
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1 1/2 cups heavy cream
- 4 cups low-sodium chicken or vegetable broth
- 1 small yellow onion or a couple of shallots, finely diced
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- Salt, to taste
- Freshly ground black pepper, to taste
- A tiny pinch of nutmeg
- A sprig of fresh thyme (optional)
Instructions
- In a large, heavy-bottomed pot or Dutch oven, melt about 3 tablespoons of unsalted butter over medium heat.
- Add the finely diced onion (or shallots) and cook until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it brown.
- Sprinkle 1/4 cup of all-purpose flour over the sautéed aromatics and stir constantly with a whisk for about 1-2 minutes to form a roux.
- Slowly whisk in 4 cups of low-sodium chicken or vegetable broth, adding about 1/2 cup at a time and whisking continuously to avoid lumps.
- Once all the broth is added and the soup is smooth, bring the mixture to a gentle simmer over medium-low heat and let it simmer for about 10-15 minutes.
- Reduce the heat to low and pour in 1 1/2 cups of heavy cream, stirring it in.
- Gradually add about 1 cup of freshly grated Parmesan cheese, stirring constantly until fully melted and incorporated.
- Season the soup with salt and freshly ground black pepper to taste, and add a tiny pinch of nutmeg if desired.
- Ladle the hot soup into bowls and serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 80 mg
Keywords: Using freshly grated Parmigiano-Reggiano makes a significant difference in flavor and texture. Avoid boiling the soup after adding cream and cheese to prevent curdling. Adjust thickness with extra broth or a cornstarch slurry if needed.