Creamy Garlic Parmesan Veggie Soup (Printable Version)

Hearty vegetables simmered in a rich, cheesy garlic broth for ultimate comfort.

# Ingredient List:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
04 - 2 large carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 1 red bell pepper, diced
07 - 1 medium zucchini, diced
08 - 1 cup corn kernels, fresh or frozen
09 - 1.5 cups small broccoli florets
10 - 2 medium potatoes, peeled and diced

→ Liquids and Dairy

11 - 4 cups vegetable broth
12 - 1.5 cups whole milk
13 - 1 cup heavy cream
14 - 1.5 cups grated Parmesan cheese, plus extra for serving
15 - 1 cup shredded mozzarella cheese

→ Seasonings

16 - 1 teaspoon dried thyme
17 - 0.5 teaspoon dried oregano
18 - 0.25 teaspoon crushed red pepper flakes, optional
19 - Salt and freshly ground black pepper, to taste

→ Thickener

20 - 2 tablespoons all-purpose flour

# Directions:

01 - Melt butter in a large pot over medium heat. Add diced onion and sauté until translucent, approximately 3 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add carrots, celery, bell pepper, zucchini, corn, broccoli, and potatoes. Sauté for 5 minutes, stirring occasionally.
04 - Sprinkle flour over the vegetables and stir to coat evenly. Cook for 2 minutes.
05 - Pour in vegetable broth, stirring well to combine and dissolve the flour. Bring to a boil, then reduce to a simmer.
06 - Cover and cook for 15 to 18 minutes, or until potatoes and vegetables are tender.
07 - Stir in milk, heavy cream, thyme, oregano, and red pepper flakes. Simmer gently for 5 minutes.
08 - Reduce heat to low. Gradually add Parmesan and mozzarella, stirring constantly until melted and soup is creamy.
09 - Season with salt and pepper to taste.
10 - Serve hot, topped with extra Parmesan if desired.

# Expert Advice:

01 -
  • It tastes like restaurant-quality comfort but comes together in under an hour with zero fuss.
  • The cheese doesn't just hide in the background, it creates this silky, luxurious pull that makes each spoonful feel intentional.
  • You can throw in whatever vegetables are sitting in your crisper drawer and it somehow always works.
02 -
  • Don't add the cheese unless your heat is on low or it'll break into grainy bits instead of melting smoothly, which I learned the hard way on my third attempt.
  • The soup thickens as it cools, so if it seems too thin when you're serving it, just give it ten minutes and it'll come together perfectly.
03 -
  • Use a whisk instead of a wooden spoon when stirring in the cheese so you get smooth, even melting without lumps forming.
  • If your soup does break and the cheese gets grainy, blend a cup of it smooth and stir it back in to fix the texture.
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