Creamy Garlic Parmesan Veggie Soup (Print Version)

Rich vegetable soup with creamy garlic Parmesan and mozzarella for an irresistible cheese pull. Comfort in a bowl.

# What You’ll Need:

→ 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 & Cheese

13 - 1 cup whole milk
14 - 1 cup heavy cream
15 - 1½ cups freshly grated Parmesan cheese
16 - 1 cup shredded mozzarella cheese

→ Seasonings

17 - 1 teaspoon dried thyme
18 - ½ teaspoon dried oregano
19 - ½ teaspoon smoked paprika
20 - ¼ teaspoon ground black pepper
21 - ½ teaspoon salt
22 - Pinch of cayenne pepper, optional

→ Thickener

23 - 3 tablespoons all-purpose flour

# How to Make It:

01 - Heat butter and olive oil in a large soup pot over medium heat. Add diced onion and sauté for 3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
02 - Add diced carrots, celery, and bell pepper to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in diced zucchini, potato, corn, and peas. Sprinkle flour over the vegetables and stir thoroughly to coat all pieces. Cook for 2 minutes to eliminate the raw flour taste.
04 - Gradually pour vegetable broth into the pot while stirring constantly to prevent lumps from forming. Add dried thyme, oregano, smoked paprika, black pepper, salt, and cayenne pepper if desired.
05 - Bring the soup to a boil, then reduce heat to low. Cover the pot and simmer for 15 to 20 minutes until potatoes and vegetables are tender.
06 - Stir in whole milk and heavy cream. When the soup is hot but not boiling, add grated Parmesan and shredded mozzarella cheese, stirring continuously until fully melted and the soup achieves a creamy, stretchy consistency.
07 - Taste the soup and adjust seasoning as needed. Ladle into bowls and serve hot, topped with additional grated Parmesan and freshly cracked black pepper.

# Additional Tips::

01 -
  • It gives you that cheesy, pull-apart satisfaction usually reserved for pasta bakes, but in a bowl you can cradle with both hands.
  • The vegetables stay tender but never mushy, holding their own against the rich, garlicky cream.
  • It comes together in under an hour, most of it hands-off simmering while you tidy up or just breathe.
  • Leftovers get even thicker and creamier overnight, making tomorrow's lunch feel like a reward.
02 -
  • Don't let the soup boil once you add the dairy, or the cream will curdle and ruin the silky texture.
  • Coating the vegetables in flour before adding liquid is what makes the soup thick and chowder-like instead of thin and sad.
  • Freshly grated Parmesan melts into the soup without clumping; pre-shredded cheese has coatings that make it grainy.
  • If the soup gets too thick after sitting, just stir in a splash of broth or milk when you reheat it.
03 -
  • Use a box grater for the Parmesan and mozzarella instead of buying pre-shredded; it melts smoother and tastes sharper.
  • Add a splash of white wine after the vegetables soften for a layer of brightness that makes the soup taste restaurant-quality.
  • Stir the soup gently once the cheese goes in; aggressive stirring can make the cheese stringy instead of creamy.
  • Taste before serving and add a squeeze of lemon juice if it feels heavy; the acidity wakes everything up.
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