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Homemade creamy Parmesan soup recipe served in a white bowl on a marble counter, surrounded by cheese shavings and croutons, captured from an overhead angle for a cozy homemade feel.

Parmesan Soup

A velvety, umami-rich Parmesan soup that’s cozy, creamy, and restaurant-quality—ready in about 30 minutes with pantry staples.
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Course: Soup, starter
Cuisine: Italian, Italian-American
Prep Time: 10 minutes
Cook Time: 20 minutes
Chef’s cooling step (off heat before adding cheese): 2 minutes
Total Time: 32 minutes
Servings: 6 Servings
Calories: 370kcal
Cost: ~$12

Equipment

  • 1 Heavy-bottomed pot or Dutch oven (4–5 qt) Even heat; helps prevent scorching
  • 1 Whisk For smooth roux and lump-free broth
  • 1 Box grater or microplane Freshly grate Parmesan for best melt
  • 1 Wooden spoon Gentle stirring after cheese is added
  • 1 Ladle For neat serving
  • 1 Immersion blender Optional; fixes grainy texture / ultra-smooth finish

Ingredients

Essential Base Ingredients

  • 4 tablespoon Unsalted butter Rich flavor base
  • 4 cloves Garlic, minced Fresh garlic for authentic flavor
  • 0.25 cup All-purpose flour Thickener for silky body
  • 4 cups Chicken broth (low-sodium) Use vegetable broth for vegetarian
  • 2 cups Heavy cream Luxurious, velvety texture
  • 2 cups Parmesan cheese, freshly grated Do not use pre-shredded
  • Salt & black pepper Parmesan is naturally salty—season last

Optional Add-ins & Garnishes

  • 1–2 teaspoon Fresh thyme or basil, chopped Optional, adds herbal note
  • 1 cup Homemade croutons For crunch
  • 0.25 cup Extra Parmesan shavings To finish
  • 1 pinch Red pepper flakes Optional heat

Instructions

  • Melt butter in a large pot over medium heat until lightly foaming.
  • Add minced garlic; sauté ~60 seconds, stirring constantly.
  • Whisk in flour; cook ~2 minutes until light golden and nutty.
  • Slowly whisk in chicken broth; bring to a gentle simmer.
  • Simmer 5–7 minutes, stirring occasionally, until slightly thickened.
  • Reduce heat to low; pour in heavy cream and warm ~3 minutes (don’t boil).
  • Remove pot from heat for 2 minutes to cool slightly.
  • Stir in Parmesan in three batches; melt fully between additions.
  • Adjust with salt and pepper; thin with a splash of broth/cream if needed.
  • Ladle into bowls; top with herbs, croutons, and Parmesan shavings.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 330g | Calories: 370kcal | Carbohydrates: 6g | Protein: 14g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 75mg | Sodium: 900mg | Potassium: 150mg | Sugar: 2g | Vitamin A: 900IU | Vitamin C: 2mg | Calcium: 360mg | Iron: 0.5mg