Warming Parmesan Cream Soup

Yummy Yummy Yummy I got a warm soup in my tummy – this wonderful delightful dish always cheers me up in the cold winter days. A twist on freshly grated parmesan, potatoes and whipped cream – this warming and enriched soup counts as a meal. A handful of crispy garlic flavored bread cubes offers an additional depth of flavor, and the lightly taste of rosemary gives and extra spoon of pop.

If you are planning a Christmas dinner this would be a perfect starter – it fills your guests with warmth and joy!

Warming Parmesan Cream Soup

Warming Parmesan Cream Soup

Warming Parmesan Cream Soup

Warming Parmesan Cream Soup


Warming Parmesan Cream Soup

  •  2 Tablespoons rapeseed oil
  • 2 middle sized onions, sliced
  • 3 garlic cloves, sliced
  • 500g potatoes, peeled and cubed
  • 1,5l vegetable soup
  • 150g parmesan cheese, freshly grated
  • 250g cream

Optional Garnish

  • 2 Tablespoons rapeseed oil
  • 2 garlic cloves, peeled and sliced
  • 2 big slices of any black bread, cubed



  • Add the rapeseed oil in a big pot on medium heat, add the onions and fry until transculent. Then add the garlic cloves and potatoes and stir constantly for about 2 minutes till the flavors combine.
  • Add the vegetable stock and bring to a boil then reduce heat and simmer for about 20 minutes till the potatoes are done. Put a sprig of rosemary and 100g cream to the soup and simmer another 5 minutes or longer depending on your wish of intensity of the rosemary taste.
  • In the meantime you can start preparing the crispy bred crumbs. Add the oil in a non sticky frying pan and add the sliced garlic on medium heat after you can smell the garlic aroma – add the cubed bread. Turn on the heat and stir constantly till the bred gets brown and crispy – about 5 minutes.
  • In the meantime you can whip the cream.
  • When the soup is ready use a handheld whisk and whisk until creamy then fold in the whipped cream and serve immediately. The hotter the better 🙂


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