Description
A luxurious and comforting soup with roasted garlic and melted Parmesan, perfect for chilly evenings or a cozy dinner.
Ingredients
Scale
- 1 cup heavy cream (240 ml)
- 2 cups chicken broth (480 ml), low-sodium preferred
- 1 cup grated Parmesan cheese (about 100 g), plus extra for garnish
- 4 cloves garlic, minced
- 1 medium onion, diced
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large pot over medium heat, melt the butter. Add the diced onion and minced garlic; sauté for 4–6 minutes until the onion is translucent and the garlic is fragrant but not browned.
- Pour in the chicken broth and bring to a gentle simmer. If using a Parmesan rind, add it now and simmer for 8–10 minutes to extract flavor.
- Lower heat and stir in the heavy cream, bringing the mixture back to a gentle simmer (do not boil vigorously).
- Gradually add the grated Parmesan, stirring constantly until melted and the soup is smooth. Remove any Parmesan rind if used.
- Season with salt and pepper to taste. If the soup is too thick, loosen it with additional broth or a splash of milk. If too thin, simmer a few minutes to reduce or whisk in a little more grated cheese.
- Serve hot, garnished with chopped fresh parsley and extra Parmesan if desired.
Notes
This soup is rich and calorie-dense due to heavy cream, butter, and Parmesan. To lower calories and saturated fat, consider using half-and-half or substituting with unsweetened milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 387
- Sugar: 1g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: <1g
- Protein: 11.8g
- Cholesterol: 90mg