Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Pour in chicken or vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.
- Add heavy cream, grated Parmesan, dried thyme, salt, and pepper. Stir until cheese melts and soup is smooth.
- Simmer for another 5 minutes, then serve hot topped with fresh basil and extra Parmesan if desired.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- For a thicker soup, blend a portion of the soup and mix back in.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 90 mg