Creamy Garlic Parmesan Soup Rich and Flavorful Bowl

ByJasmine
- 4 cups vegetable broth - 1 cup heavy cream - 1 cup grated Parmesan cheese For the soup, I use vegetable broth for a rich base. The heavy cream adds that smooth texture. Grated Parmesan gives the soup its delicious flavor. Each of these ingredients plays a key role in making the soup creamy and tasty. - 1 large onion, chopped - 5 cloves garlic, minced - 2 medium potatoes, peeled and diced Next, we have aromatics and vegetables. I love using onion and garlic. They add depth and warmth. The potatoes provide body and creaminess when blended. This mix makes the soup feel hearty and satisfying. - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste Seasonings bring everything together. I use dried thyme and rosemary for a fragrant touch. Salt and pepper enhance all the flavors in the soup. These simple spices create a comforting, rich bowl of goodness. {{ingredient_image_1}} First, heat olive oil in a large pot over medium heat. Add the chopped onion and diced celery. Sauté these for about five minutes until they soften. The smell will fill your kitchen with warmth. Next, stir in the minced garlic. Cook for one to two minutes until it becomes fragrant. This garlic will give the soup a rich flavor. Now, add the diced potatoes and vegetable broth to the pot. Sprinkle in the dried thyme and rosemary. Bring the mixture to a simmer. Let it cook for about 15 to 20 minutes. You want the potatoes to be tender. This step builds the soup's base and depth of flavor. Once the potatoes are cooked, it's time to blend the soup. Use an immersion blender for this step. If you don’t have one, carefully transfer the soup to a countertop blender in batches. Blend until it's smooth and creamy. After blending, return the soup to the pot if needed. Stir in the heavy cream and grated Parmesan cheese. Mix well until the cheese melts. This is when the soup becomes truly creamy and rich. Season with salt and pepper to taste. Heat for an additional five minutes on low. Your soup is now ready to be served, garnished with fresh parsley and extra Parmesan if you like. To get a smooth, creamy texture, blend the soup well. I use an immersion blender for this. It makes the job easy and quick. If you don’t have one, pour the soup in batches into a regular blender. Just be careful, as hot soup can splatter. Choosing the right cheese is key. I always use fresh, grated Parmesan cheese. It melts well and gives a rich flavor. Avoid powdered cheese for the best results. To boost the flavor, I recommend using fresh herbs. Parsley and thyme add a nice touch. You can also try adding basil for a twist. For extra spice, consider adding a pinch of cayenne pepper or paprika. These spices give the soup a warm kick. Just remember to add them slowly and taste as you go. Pair this soup with crusty bread or a light salad. A fresh side makes the meal more complete. For garnishing, sprinkle fresh parsley on top. You can also add extra Parmesan for a nice finish. A drizzle of olive oil adds a lovely shine and depth of flavor. Pro Tips Use Fresh Herbs: Fresh herbs like thyme and rosemary can elevate the flavor of your soup significantly compared to dried herbs. Adjust Creaminess: For a lighter soup, you can substitute half of the heavy cream with additional vegetable broth or use a lower-fat cream alternative. Perfectly Blend: For a silky texture, be sure to blend the soup until completely smooth, and avoid over-blending to prevent it from becoming too frothy. Garnish Wisely: A sprinkle of freshly grated Parmesan and a few parsley leaves not only enhance presentation but also add a burst of flavor just before serving. {{image_2}} You can change a few ingredients for a different taste. If you want a dairy-free version, swap out heavy cream. Use coconut milk or cashew cream for a rich texture. Both options work well with the garlic and cheese flavors. For vegetable substitutions, consider using carrots or leeks. They add sweetness and depth to the soup. To make the soup heartier, add proteins like cooked chicken or shrimp. They pair well with the creamy base. If you want to switch up the cheese, try Gruyère or cheddar. Each cheese brings a unique flavor. Experimenting with different cheeses keeps the soup exciting and new. You can serve this soup as a classic soup or a chowder. A chowder is thicker and heartier, often with more chunky vegetables. If you prefer a thicker texture, add more diced potatoes or cream. For toppings, consider crispy bacon bits or croutons. Fresh herbs like basil or chives also add color and flavor. To keep your creamy garlic Parmesan soup fresh, you should store it properly. First, let the soup cool to room temperature. Then, transfer it to an airtight container. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is a good option. Pour the soup into freezer-safe bags or containers. Make sure to leave some space for the soup to expand as it freezes. Your soup can last up to three months in the freezer. When you’re ready to enjoy your soup again, reheating it is easy. The best way to do this is on the stove. Pour your soup into a pot and heat it over medium-low heat. Stir it often to avoid hot spots. If you prefer the microwave, that works too. Place your soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. This method helps keep the soup from separating. How long does this soup last? If you store it in the fridge, it stays good for three days. In the freezer, it lasts up to three months. Look for signs of spoilage before eating. If you see mold or notice an off smell, it’s best to throw it away. Keeping your soup safe to eat is important! Yes, you can use other cheeses. Mozzarella gives a nice stretch. Cheddar adds a bold flavor. Just remember, Parmesan has a unique taste. If you switch, adjust the salt. Some cheeses are saltier than Parmesan. This soup is gluten-free. The main ingredients, like broth and cream, do not have gluten. Just ensure your broth is labeled as gluten-free. Some brands add gluten, so check the label. This way, you stay safe and enjoy your meal. You can add more heat easily. Try crushed red pepper flakes for a gentle kick. Jalapeño peppers add a fresh, spicy taste. For a smoky flavor, use smoked paprika. Start with a little, then add more. Taste as you go to find your perfect spice level. This blog post covered all the vital parts of making a creamy soup. We discussed the key ingredients, like vegetable broth and heavy cream, and how to prepare them step by step. I shared tips for the perfect creamy texture and ideas for serving. You can customize flavors or choose different vegetables for variety. Remember to store leftovers correctly and enjoy them later. This soup is flexible and easy to make, so get started! Your kitchen smells great already!

WANT TO SAVE THIS RECIPE?

Get ready to warm your soul with a rich and flavorful bowl of Creamy Garlic Parmesan Soup! This comforting dish combines savory garlic, creamy cheese, and hearty vegetables for a meal that’s both easy and delightful. With just a handful of simple ingredients and a few easy steps, you’ll create a bowl of goodness that your family will love. Let’s dive in and make this cozy treat together!

Why I Love This Recipe

  1. Comforting Flavor: This soup offers a creamy texture paired with the rich flavor of garlic and Parmesan, making it the ultimate comfort food.
  2. Easy to Prepare: With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced cooks.
  3. Healthy Ingredients: Loaded with vegetables like potatoes and celery, this soup is a nutritious option that doesn’t skimp on flavor.
  4. Versatile Dish: Serve it as an appetizer, a side, or even a main dish – this soup fits any occasion beautifully.

Ingredients

Main Ingredients

  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese

For the soup, I use vegetable broth for a rich base. The heavy cream adds that smooth texture. Grated Parmesan gives the soup its delicious flavor. Each of these ingredients plays a key role in making the soup creamy and tasty.

Aromatics and Vegetables

  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • 2 medium potatoes, peeled and diced

Next, we have aromatics and vegetables. I love using onion and garlic. They add depth and warmth. The potatoes provide body and creaminess when blended. This mix makes the soup feel hearty and satisfying.

Seasonings

  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Seasonings bring everything together. I use dried thyme and rosemary for a fragrant touch. Salt and pepper enhance all the flavors in the soup. These simple spices create a comforting, rich bowl of goodness.

Step-by-Step Instructions

Preparing the Base

First, heat olive oil in a large pot over medium heat. Add the chopped onion and diced celery. Sauté these for about five minutes until they soften. The smell will fill your kitchen with warmth. Next, stir in the minced garlic. Cook for one to two minutes until it becomes fragrant. This garlic will give the soup a rich flavor.

Cooking the Soup

Now, add the diced potatoes and vegetable broth to the pot. Sprinkle in the dried thyme and rosemary. Bring the mixture to a simmer. Let it cook for about 15 to 20 minutes. You want the potatoes to be tender. This step builds the soup’s base and depth of flavor.

Blending and Finishing

Once the potatoes are cooked, it’s time to blend the soup. Use an immersion blender for this step. If you don’t have one, carefully transfer the soup to a countertop blender in batches. Blend until it’s smooth and creamy. After blending, return the soup to the pot if needed. Stir in the heavy cream and grated Parmesan cheese. Mix well until the cheese melts. This is when the soup becomes truly creamy and rich. Season with salt and pepper to taste. Heat for an additional five minutes on low. Your soup is now ready to be served, garnished with fresh parsley and extra Parmesan if you like.

Tips & Tricks

Achieving the Perfect Creamy Texture

To get a smooth, creamy texture, blend the soup well. I use an immersion blender for this. It makes the job easy and quick. If you don’t have one, pour the soup in batches into a regular blender. Just be careful, as hot soup can splatter.

Choosing the right cheese is key. I always use fresh, grated Parmesan cheese. It melts well and gives a rich flavor. Avoid powdered cheese for the best results.

Enhancing Flavor

To boost the flavor, I recommend using fresh herbs. Parsley and thyme add a nice touch. You can also try adding basil for a twist.

For extra spice, consider adding a pinch of cayenne pepper or paprika. These spices give the soup a warm kick. Just remember to add them slowly and taste as you go.

Serving Suggestions

Pair this soup with crusty bread or a light salad. A fresh side makes the meal more complete.

For garnishing, sprinkle fresh parsley on top. You can also add extra Parmesan for a nice finish. A drizzle of olive oil adds a lovely shine and depth of flavor.

Pro Tips

  1. Use Fresh Herbs: Fresh herbs like thyme and rosemary can elevate the flavor of your soup significantly compared to dried herbs.
  2. Adjust Creaminess: For a lighter soup, you can substitute half of the heavy cream with additional vegetable broth or use a lower-fat cream alternative.
  3. Perfectly Blend: For a silky texture, be sure to blend the soup until completely smooth, and avoid over-blending to prevent it from becoming too frothy.
  4. Garnish Wisely: A sprinkle of freshly grated Parmesan and a few parsley leaves not only enhance presentation but also add a burst of flavor just before serving.

Variations

Alternative Ingredients

You can change a few ingredients for a different taste. If you want a dairy-free version, swap out heavy cream. Use coconut milk or cashew cream for a rich texture. Both options work well with the garlic and cheese flavors. For vegetable substitutions, consider using carrots or leeks. They add sweetness and depth to the soup.

Flavor Profile Tweaks

To make the soup heartier, add proteins like cooked chicken or shrimp. They pair well with the creamy base. If you want to switch up the cheese, try Gruyère or cheddar. Each cheese brings a unique flavor. Experimenting with different cheeses keeps the soup exciting and new.

Serving Style Ideas

You can serve this soup as a classic soup or a chowder. A chowder is thicker and heartier, often with more chunky vegetables. If you prefer a thicker texture, add more diced potatoes or cream. For toppings, consider crispy bacon bits or croutons. Fresh herbs like basil or chives also add color and flavor.

Storage Info

How to Store Leftovers

To keep your creamy garlic Parmesan soup fresh, you should store it properly. First, let the soup cool to room temperature. Then, transfer it to an airtight container. You can store it in the fridge for up to three days.

If you want to keep it longer, freezing is a good option. Pour the soup into freezer-safe bags or containers. Make sure to leave some space for the soup to expand as it freezes. Your soup can last up to three months in the freezer.

Reheating Instructions

When you’re ready to enjoy your soup again, reheating it is easy. The best way to do this is on the stove. Pour your soup into a pot and heat it over medium-low heat. Stir it often to avoid hot spots.

If you prefer the microwave, that works too. Place your soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. This method helps keep the soup from separating.

Shelf Life

How long does this soup last? If you store it in the fridge, it stays good for three days. In the freezer, it lasts up to three months.

Look for signs of spoilage before eating. If you see mold or notice an off smell, it’s best to throw it away. Keeping your soup safe to eat is important!

FAQs

Can I use regular cheese instead of Parmesan?

Yes, you can use other cheeses. Mozzarella gives a nice stretch. Cheddar adds a bold flavor. Just remember, Parmesan has a unique taste. If you switch, adjust the salt. Some cheeses are saltier than Parmesan.

Is this soup gluten-free?

This soup is gluten-free. The main ingredients, like broth and cream, do not have gluten. Just ensure your broth is labeled as gluten-free. Some brands add gluten, so check the label. This way, you stay safe and enjoy your meal.

How can I make it spicier?

You can add more heat easily. Try crushed red pepper flakes for a gentle kick. Jalapeño peppers add a fresh, spicy taste. For a smoky flavor, use smoked paprika. Start with a little, then add more. Taste as you go to find your perfect spice level.

This blog post covered all the vital parts of making a creamy soup. We discussed the key ingredients, like vegetable broth and heavy cream, and how to prepare them step by step. I shared tips for the perfect creamy texture and ideas for serving.

You can customize flavors or choose different vegetables for variety. Remember to store leftovers correctly and enjoy them later. This soup is flexible and easy to make, so get started! Your kitchen smells great alread

- 4 cups vegetable broth - 1 cup heavy cream - 1 cup grated Parmesan cheese For the soup, I use vegetable broth for a rich base. The heavy cream adds that smooth texture. Grated Parmesan gives the soup its delicious flavor. Each of these ingredients plays a key role in making the soup creamy and tasty. - 1 large onion, chopped - 5 cloves garlic, minced - 2 medium potatoes, peeled and diced Next, we have aromatics and vegetables. I love using onion and garlic. They add depth and warmth. The potatoes provide body and creaminess when blended. This mix makes the soup feel hearty and satisfying. - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste Seasonings bring everything together. I use dried thyme and rosemary for a fragrant touch. Salt and pepper enhance all the flavors in the soup. These simple spices create a comforting, rich bowl of goodness. {{ingredient_image_1}} First, heat olive oil in a large pot over medium heat. Add the chopped onion and diced celery. Sauté these for about five minutes until they soften. The smell will fill your kitchen with warmth. Next, stir in the minced garlic. Cook for one to two minutes until it becomes fragrant. This garlic will give the soup a rich flavor. Now, add the diced potatoes and vegetable broth to the pot. Sprinkle in the dried thyme and rosemary. Bring the mixture to a simmer. Let it cook for about 15 to 20 minutes. You want the potatoes to be tender. This step builds the soup's base and depth of flavor. Once the potatoes are cooked, it's time to blend the soup. Use an immersion blender for this step. If you don’t have one, carefully transfer the soup to a countertop blender in batches. Blend until it's smooth and creamy. After blending, return the soup to the pot if needed. Stir in the heavy cream and grated Parmesan cheese. Mix well until the cheese melts. This is when the soup becomes truly creamy and rich. Season with salt and pepper to taste. Heat for an additional five minutes on low. Your soup is now ready to be served, garnished with fresh parsley and extra Parmesan if you like. To get a smooth, creamy texture, blend the soup well. I use an immersion blender for this. It makes the job easy and quick. If you don’t have one, pour the soup in batches into a regular blender. Just be careful, as hot soup can splatter. Choosing the right cheese is key. I always use fresh, grated Parmesan cheese. It melts well and gives a rich flavor. Avoid powdered cheese for the best results. To boost the flavor, I recommend using fresh herbs. Parsley and thyme add a nice touch. You can also try adding basil for a twist. For extra spice, consider adding a pinch of cayenne pepper or paprika. These spices give the soup a warm kick. Just remember to add them slowly and taste as you go. Pair this soup with crusty bread or a light salad. A fresh side makes the meal more complete. For garnishing, sprinkle fresh parsley on top. You can also add extra Parmesan for a nice finish. A drizzle of olive oil adds a lovely shine and depth of flavor. Pro Tips Use Fresh Herbs: Fresh herbs like thyme and rosemary can elevate the flavor of your soup significantly compared to dried herbs. Adjust Creaminess: For a lighter soup, you can substitute half of the heavy cream with additional vegetable broth or use a lower-fat cream alternative. Perfectly Blend: For a silky texture, be sure to blend the soup until completely smooth, and avoid over-blending to prevent it from becoming too frothy. Garnish Wisely: A sprinkle of freshly grated Parmesan and a few parsley leaves not only enhance presentation but also add a burst of flavor just before serving. {{image_2}} You can change a few ingredients for a different taste. If you want a dairy-free version, swap out heavy cream. Use coconut milk or cashew cream for a rich texture. Both options work well with the garlic and cheese flavors. For vegetable substitutions, consider using carrots or leeks. They add sweetness and depth to the soup. To make the soup heartier, add proteins like cooked chicken or shrimp. They pair well with the creamy base. If you want to switch up the cheese, try Gruyère or cheddar. Each cheese brings a unique flavor. Experimenting with different cheeses keeps the soup exciting and new. You can serve this soup as a classic soup or a chowder. A chowder is thicker and heartier, often with more chunky vegetables. If you prefer a thicker texture, add more diced potatoes or cream. For toppings, consider crispy bacon bits or croutons. Fresh herbs like basil or chives also add color and flavor. To keep your creamy garlic Parmesan soup fresh, you should store it properly. First, let the soup cool to room temperature. Then, transfer it to an airtight container. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is a good option. Pour the soup into freezer-safe bags or containers. Make sure to leave some space for the soup to expand as it freezes. Your soup can last up to three months in the freezer. When you’re ready to enjoy your soup again, reheating it is easy. The best way to do this is on the stove. Pour your soup into a pot and heat it over medium-low heat. Stir it often to avoid hot spots. If you prefer the microwave, that works too. Place your soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. This method helps keep the soup from separating. How long does this soup last? If you store it in the fridge, it stays good for three days. In the freezer, it lasts up to three months. Look for signs of spoilage before eating. If you see mold or notice an off smell, it’s best to throw it away. Keeping your soup safe to eat is important! Yes, you can use other cheeses. Mozzarella gives a nice stretch. Cheddar adds a bold flavor. Just remember, Parmesan has a unique taste. If you switch, adjust the salt. Some cheeses are saltier than Parmesan. This soup is gluten-free. The main ingredients, like broth and cream, do not have gluten. Just ensure your broth is labeled as gluten-free. Some brands add gluten, so check the label. This way, you stay safe and enjoy your meal. You can add more heat easily. Try crushed red pepper flakes for a gentle kick. Jalapeño peppers add a fresh, spicy taste. For a smoky flavor, use smoked paprika. Start with a little, then add more. Taste as you go to find your perfect spice level. This blog post covered all the vital parts of making a creamy soup. We discussed the key ingredients, like vegetable broth and heavy cream, and how to prepare them step by step. I shared tips for the perfect creamy texture and ideas for serving. You can customize flavors or choose different vegetables for variety. Remember to store leftovers correctly and enjoy them later. This soup is flexible and easy to make, so get started! Your kitchen smells great already!

Creamy Garlic Parmesan Soup

A rich and creamy soup infused with garlic and Parmesan cheese, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 1 cup celery, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the chopped onion and diced celery, sautéing until softened, about 5 minutes.
  • Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Add the diced potatoes, vegetable broth, dried thyme, and dried rosemary to the pot. Bring to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
  • Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
  • After the soup is blended, return it to the pot (if needed) and stir in the heavy cream and grated Parmesan cheese, mixing well until the cheese is melted and the soup is creamy.
  • Season with salt and pepper to taste and heat the soup for an additional 5 minutes on low heat.
  • Serve hot, garnished with fresh parsley and an extra sprinkle of Parmesan if desired.

Notes

Use fresh herbs for better flavor.
Keyword creamy, garlic, Parmesan, soup

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