Parmesan Soup with Truffle Oil
November 26, 2023 by Kimberly
This creamy, festive soup feels like Christmas in a bowl – silky Parmesan, a hint of truffle, and pure comfort. It’s the perfect starter to warm hearts this holiday season.
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TOTAL TIME
30 min
SERVES
4 portions
DIET
vegetarian
EVERY RECIPE DESERVES
A Little Love Letter
The holidays are all about bringing people together, and what better way than with a soup that tastes like Christmas itself? Creamy Parmesan meets the luxurious touch of truffle, creating a dish that feels both festive and comforting. Whether it’s served as the starter for your Christmas dinner or enjoyed during a cozy evening by the fireplace, this soup is the perfect way to spread warmth and joy. It’s indulgent, simple to make, and guaranteed to be a holiday favorite.
Serve this festive soup as the opening act for your Christmas dinner or alongside a beautiful cheese board for a cozy holiday gathering. Pair it with fresh baguette slices or crispy garlic croutons to complement its creamy texture. For an elegant finish, drizzle a touch of truffle oil and add a sprinkle of fresh herbs like thyme or parsley. This dish pairs beautifully with a glass of white wine or sparkling apple cider for a complete holiday experience.
Store leftover soup in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, adding a splash of milk or cream to keep it smooth and creamy. This festive treat is best enjoyed fresh, so savor it while the holiday magic lasts!
Hi, I'm Kimberly.
A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.
Love,
Kimberly
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LET’S MAKE A PIECE OF HAPPINESS
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Parmesan Soup with Truffle Oil
- Course: Soups
- Total Time: 30 min
- Yield: 4 mains / 8 starters 1x
Description
Good To Have On Hand
- sharp knife
- cutting board
- cheese grater
- two medium pots
- fine mesh strainer
- hand blender
Ingredients
Units
Scale
- 2 shallots
- 1-2 garlic cloves
- 1 tbsp butter
- 2 tbsp risotto rice
- 200 grams parmesan (or grana padano)
- 300 milliliter vegetable stock
- 300 grams heavy cream
- 70 milliliter dry white wine
- salt & pepper to taste
- truffle oil
- fresh parsley
Instructions
PREPARATIONS
- Slice the shallots into thin rings.
- Peel the garlic and cut it into thin slices.
- Finely grate the Parmesan.
INSTRUCTIONS
- Melt butter in a pot and sauté the risotto rice, shallots, and garlic for about 4 minutes, stirring occasionally, until they look glossy and smell amazing.
- Add broth and white wine to the pot, bring it to a boil, and let it reduce over medium heat for about 10 minutes until the liquid is halved.
- Pour in the cream, toss in the grated Parmesan, and stir gently over the lowest heat until the cheese is melted. Be careful not to overheat – it’s all about that smooth, creamy vibe.
- Once the risotto rice is soft, blend the soup with a hand blender until it’s silky smooth.
- Strain the soup through a fine mesh strainer into another pot. You’ll end up with a little clump of risotto and Parmesan left in the sieve that can be tossed and don’t forget to scrape off the bottom of the strainer for extra flavor! Season the soup with salt and pepper to taste.
- Serve with a few drops of truffle oil and a sprinkle of chopped parsley.
- Prep Time: 5 min
- Cook Time: 25 min
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