Creamy Garlic Parmesan Veggie Soup (Printable Version)

Rich, comforting blend of vegetables in creamy garlic Parmesan broth. Ready in under an hour.

# Ingredient List:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 large yellow onion, diced
04 - 3 cloves garlic, minced
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 1 large red bell pepper, diced
08 - 1 medium zucchini, diced
09 - 1 large Yukon gold potato, peeled and diced
10 - 1 cup fresh or frozen corn kernels
11 - 1 cup fresh or frozen peas
12 - 4 cups vegetable broth

→ Dairy and Cheese

13 - 1 cup whole milk
14 - 1 cup heavy cream
15 - 1.5 cups freshly grated Parmesan cheese, plus extra for serving
16 - 1 cup shredded mozzarella cheese

→ Seasonings

17 - 1 teaspoon dried thyme
18 - 0.5 teaspoon dried oregano
19 - 0.5 teaspoon smoked paprika
20 - 0.25 teaspoon ground black pepper
21 - 0.5 teaspoon salt, plus additional to taste
22 - Pinch of cayenne pepper, optional

→ Thickener

23 - 3 tablespoons all-purpose flour

# Directions:

01 - In a large soup pot, heat the butter and olive oil over medium heat. Add the diced onion and sauté for 3 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
02 - Add the diced carrots, celery, and bell pepper to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
03 - Stir in the diced zucchini, potato, corn, and peas. Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 2 minutes to eliminate the raw flour taste.
04 - Gradually pour the vegetable broth into the pot while stirring constantly to prevent lumps from forming. Add the dried thyme, oregano, smoked paprika, black pepper, salt, and cayenne pepper if desired.
05 - Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 15 to 20 minutes, until the potatoes and vegetables are tender.
06 - Stir in the whole milk and heavy cream. When the soup reaches a gentle simmer without boiling, add the grated Parmesan and shredded mozzarella cheeses. Stir until both cheeses are fully melted and the soup achieves a creamy consistency.
07 - Taste the soup and adjust seasonings as needed. Ladle into serving bowls and garnish with additional Parmesan cheese and freshly cracked black pepper.

# Expert Advice:

01 -
  • It tastes like you spent hours on it: but honestly takes just under an hour from start to finish.
  • The cheese situation is real: melted Parmesan and mozzarella create that silky, almost stretchy texture that makes each spoonful feel luxurious.
  • Vegetables actually taste good: because they're building flavor in butter and garlic before the cream ever shows up.
02 -
  • Never boil soup after adding cream: if it bubbles hard, the fat separates and you'll end up with a broken, grainy texture instead of that creamy dream.
  • Freshly grated cheese melts completely; pre-grated cheese separates: I learned this the hard way and spent 10 minutes stirring, wondering why my soup looked grainy until someone mentioned the anti-caking agents.
03 -
  • A splash of white wine after sautéing the vegetables adds sophistication: it brightens the whole soup and gives the cheese something to lean against.
  • Substitute mozzarella with provolone or fontina if you want a different flavor: each one melts slightly differently and brings its own character to the party.
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