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Parmesan Soup

Parmesan Soup

A luscious, savory Parmesan Soup brimming with the rich, umami depth of aged Parmesan cheese. This creamy soup offers a silky-smooth texture that melts in your mouth, providing comfort and satisfaction.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Italian
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons Olive Oil
  • 1 large Yellow Onion, finely chopped
  • 2 cloves Garlic, minced
  • 4 cups Vegetable Broth
  • 1 large Potato, peeled and diced
  • 1 cup Milk
  • 1 cup freshly grated Parmesan Cheese
  • 1/2 teaspoon Black Pepper
  • Salt to taste
  • Fresh Parsley or Chives for garnish
  • Optional: small piece of Parmesan rind

Method
 

  1. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in garlic and cook for another minute until fragrant.
  2. Add Broth and Potatoes: Pour in the vegetable broth and add the diced potato. Add a Parmesan rind if using. Bring to a boil, reduce heat to a simmer, and cook partially covered for 15-20 minutes, or until potatoes are fork-tender.
  3. Blend to Smoothness: Remove the Parmesan rind. Use an immersion blender to blend soup until smooth. If using a regular blender, blend in batches, and return to the pot.
  4. Incorporate Dairy and Cheese: Return pot to low heat. Stir in milk and warm through without boiling. Gradually add Parmesan cheese, stirring until melted.
  5. Season and Serve: Season with black pepper and salt to taste. Ladle soup into bowls and garnish with parsley or chives.

Notes

Use freshly grated Parmesan for the best flavor. Avoid boiling after adding cheese to prevent separation. Store leftovers in an airtight container in the refrigerator for 3-4 days.