Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth (or chicken broth)
2 cups heavy cream (or half-and-half)
1 cup grated Parmesan cheese
1 teaspoon dried thyme
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in vegetable broth and bring to a gentle simmer.
- Lower the heat and stir in heavy cream, Parmesan, and dried thyme. Mix until cheese is melted and soup is heated through.
- Season with salt and pepper to taste.
- For a smooth texture, blend with an immersion blender (optional).
- Ladle into bowls, garnish with parsley, and serve hot.
Notes
- Add mushrooms, spinach, or roasted red peppers for extra depth.
- Use Gruyère or Pecorino as a Parmesan alternative.
- Stir in cooked chicken or white beans to make it heartier.
- Top with crispy bacon or garlic croutons for added texture.
- Freeze in portions for up to 2 months—stir well when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 110mg
