This Italian Parmesan Soup is made in less than 30 minutes. It can be ideally prepared and is both a great starter and a wonderful main course. Definitely try it out!
It happened last fall on our vacation. We went to lunch at our hotel and I got some parmesan soup. It was love at first bite. I can't tell you how much I was blown away by this incredibly delicious, creamy parmesan soup.
When I got home, I immediately tried to recreate this tasty soup. With success! I've made it so many times since then. Not just for us at home, but also for family and friends. Everyone loved it.
Now I'm finally able to put the recipe for this italian parmesan soup online.
Easy Parmesan Soup - Ingredients & Substitutions
- Parmesan. Used a whole parmesan, cut into small pieces. This one has the best flavor and melts nicely.
- Potatoes. The potatoes taste neutral, but ensure that this Parmesan soup is ultra creamy. Because this soup is thickened with potatoes, there is no need for flour. Means it's gluten-free!
- Onions. The chopped onion is roasted in a little butter and gives the soup a great roasted aroma.
- Butter. If you don't have butter at home, you can also use olive oil or frying oil to fry the onion.
- Broth. I usually use vegetable broth for this easy parmesan soup recipe. But you can also use beef broth.
- Whipping Cream. The cream takes the soup's taste to the next level. It's so good!
- Salt. Depending on how salty the Parmesan or broth you use is, you may need a little salt to taste.
- Freshly grated pepper.
How to make this easy Italian Parmesan Soup
- Roast the chopped onion in a large pot with a little butter.
- Add the broth and the roughly diced potatoes. Let everything simmer over medium heat until the potatoes are soft.
- Now add the chopped parmesan and let the soup simmer for another 3-4 minutes.
- The soup is then mixed with the cream for about 1 minute until smooth and creamy. You can either do this carefully with a hand mixer, or you can pour the hot soup into a blender and mix it.
- Season with salt and serve with a pinch of freshly grated pepper and some grated parmesan.
Creamy Parmesan Soup - Tips & FAQ
Can I make the Italian Parmesan Soup ahead of time?
Yes, the soup can be prepared ideally. Cook it regarding to the instructions. Before serving, bring to the boil in a pot and mix again with a hand mixer or in a blender for a few seconds until frothy.
Why is my Parmesan soup so thick when it's cold?
The soup becomes thick when stored in the refrigerator. The reason for this is the Parmesan, which solidifies as it cools. As soon as you warm up the Parmesan Soup, it will become nice and creamy again.
How should I store this Parmesan soup?
Store the soup covered in the refrigerator and use within 2 days.
If you've made this Creamy Italian Parmesan Soup recipe or any other recipe from Flowers in the Salad, please leave a review. Thanks! 🙂
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Italian Parmesan Soup (so creamy!)
Equipment
- 1 big pot
- 1 blenderor hand mixer
Ingredients
- 1 medium onion approx. 100 grams
- 1 tbsp butter or olive oil
- 2 small potatoes approx. 180 grams
- 750 ml Vegetable broth or beef broth
- 200 ml whipping cream or half-half
- 200 g parmesan cut in small pieces
- salt to taste
- freshly grated pepper for serving
Instructions
- Roughly chop the onion. Peel the potatoes and cut them into rough pieces.
- Heat a large pot. Melt the butter in it and fry the onion for until golden brown. Pour in the vegetable broth.
- Add the diced potatoes. Simmer the soup for about 15 minutes until the potatoes have softened.
- Add the chopped Parmesan. Let simmer for another 3-4 minutes.
- Either pour the soup into a blender and mix with the cream for 1 minute until creamy or mix with a hand mixer carefully in the pot with the cream.
- Add salt as desired.
- Divide the hot soup between plates. Sprinkle with fresh pepper and grated parmesan and enjoy.
2 comments
Just made it, used old parmesan rinds I keep in the freezer, and it turned out amazing. Great recipe!
Ich liiiebe diese Suppe! 😍😍😍