Recipes, Soup

Creamy Parmesan Soup

February 25, 2013

For me our annual ski trip marks the end of winter. The weeks leading up to our vacation I track the snow and weather daily to ensure that the conditions are perfect. Then on the last day of our trip I declare it Spring. From that day onwards I’d be ready for warmer temperatures, lighter layers, summer shoes, garden salads, etc. However around here the end of February is usually when winter is in full swing with snow flurries being a freezing reminder that summer is still months away.

Parmesan Soup from

Instead of sitting around I like to be proactive. I fight the cold weather by slurping warm soups. Not just any soup, parmesan soup. It was just a matter of time until I’d write about this soup since it’s a family favorite and requested every single time when the whole family is gathered.

Parmesan Soup from

If you break down the ingredients one could think that you’ll be making risotto. It requires Arborio rice, onions, wine and of course a rather generous amount of parmesan. Cook in vegetable or beef stock until the rice is al dente and then blend the ingredients together before adding the grated parmesan creating a creamy masterpiece. I served the soup with freshly baked parmesan-herb scones.

This is a fancy soup that is not only very simple to prepare but is also one of the most delicious creations you’ll ever delight your taste buds with. Don’t think that this is just a soup – it’s soup and entrée all in one. It’s very filling and will leave you feeling satisfied and happy, making you forget about the terrible weather outside.

Parmesan Soup from

This makes long winters just a tad more tolerable!

Creamy Parmesan Soup

serves 3-4


  • 2 medium-sized onions, chopped
  • 2 tbsp. butter
  • 70g Arborio rice
  • 125ml white wine
  • 700ml beef stock {or vegetable stock if you prefer}
  • 175ml heavy cream
  • 150g parmesan, freshly grated
  • salt
  • pepper


  1. Heat up the butter in a large pot. Once melted add the chopped onion and sauté until softened. Add the Arborio rice, stir in until combined with the onion and add the white wine. Stir constantly until the wine has fully evaporated.
  2. Then add the beef stock and let simmer for approximately 20-25 minutes or until rice is cooked al dente.
  3. Stir in the cream.
  4. Then transfer the soup to a blender {depending on the size of the blender you may have to do this in 2 batches}. Blend the soup until creamy and the rice is no longer visible.
  5. Transfer the soup back to the pot and re-heat it. Add the freshly grated parmesan at the end. Stir well, otherwise the parmesan will clump up at the bottom of the pot.
  6. Season with salt and pepper.
  7. Serve with freshly baked parmesan-herb scones.

Parmesan-Herb Scones from

You Might Also Like


  • Reply Kathryn February 25, 2013 at 3:48 pm

    This sounds wonderful – it’s so cold here too at the moment and all I really want are bowls of rich and creamy soup!

    • Reply Antonia February 25, 2013 at 9:09 pm

      I heard it was freezing over there, my sister isn’t too fond of the weather herself….Thank you for all your lovely comments Kathyrn 🙂

  • Reply Meghan@cleaneatsfastfeets February 27, 2013 at 1:29 am

    What a nice homecoming gift. This soup looks wonderful. I’m pinning this one for sure.

  • Reply Week In Review: The Ninth Edition | Clean Eats, Fast Feets March 18, 2013 at 2:37 pm

    […] and sizes. Veggie Bean Soup; Check. Tomato Basil Bisque; Check. Creamy Potato Chive Soup; Check. Creamy Parmesan Soup; […]

  • Leave a Reply