Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups riced cauliflower or potato for creaminess
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic; sauté until translucent.
- Stir in rice or potato until slightly toasted.
- Pour in vegetable or chicken broth; bring to a boil.
- Reduce heat and simmer until vegetables are tender.
- Add heavy cream and Parmesan; stir until cheese melts and soup thickens.
- Season with Italian seasoning, salt, and pepper.
- Garnish with fresh herbs before serving.
Notes
- For a vegan version, substitute heavy cream with coconut milk and Parmesan with nutritional yeast.
- Blend the soup for a smoother texture if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg