Description
A comforting and flavorful Italian-inspired soup that combines the soothing qualities of traditional penicillin remedies with hearty ingredients like garlic, onion, and Parmesan cheese. Perfect for chilly days or when you need a warm, healing bowl.
Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
6 cups low-sodium chicken broth
1 cup whole milk
1/2 cup grated Parmesan cheese
1 tablespoon fresh lemon juice
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, minced garlic, diced carrots, and diced celery to the pot. Sauté for 7-8 minutes until the vegetables are softened.
Stir in the dried oregano, dried thyme, and crushed red pepper flakes. Cook for 1 minute until fragrant.
Pour in the chicken broth and bring the mixture to a boil.
Reduce heat to low and simmer uncovered for 20 minutes until the vegetables are tender.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.
Stir in the whole milk, grated Parmesan cheese, and fresh lemon juice. Heat gently over low heat until warmed through, about 3-5 minutes. Do not boil.
Season with salt and freshly ground black pepper to taste.
Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes