Ingredients
Equipment
Method
Prepare Aromatics
- In a large saucepan or Dutch oven, melt the olive oil and 1 tablespoon of unsalted butter over medium heat. Add the finely diced yellow onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant, being careful not to brown it.
Make the Roux
- Add the remaining 3 tablespoons of unsalted butter to the saucepan and let it melt. Sprinkle the all-purpose flour over the butter-garlic-onion mixture. Whisk continuously for 1-2 minutes to create a smooth, pale roux.
Whisk in Liquids
- Gradually whisk in the vegetable broth, then the whole milk, a little at a time, to prevent lumps. Continue whisking until the soup base is smooth and begins to thicken, about 5-7 minutes. Bring to a gentle simmer.
Add Cream & Cheese
- Reduce heat to low. Stir in the heavy cream and freshly grated Parmesan cheese until melted and fully incorporated into the soup.
Season & Simmer
- Season the soup with salt and freshly ground black pepper to taste. If using fresh thyme, stir it in now. Let the soup gently simmer for 5-7 minutes, stirring occasionally, to allow the flavors to meld and the soup to thicken slightly.
Garnish & Serve
- Taste and adjust seasoning as needed. Ladle the hot soup into bowls. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese, if desired. Serve warm.
Notes
For a thinner soup, you can add more broth or milk until your desired consistency is reached. To use this as a *sauce* for pasta, chicken, or vegetables: Reduce the vegetable broth to 1 cup, and simmer the mixture longer until it reaches a thicker, sauce-like consistency (approximately 10-15 minutes on low heat after adding cream and cheese). It will thicken further as it cools. Store leftover soup/sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat, adding a splash of milk or broth if too thick.