Creamy Garlic Parmesan Veggie Soup (Print-Friendly)

Rich vegetable chowder with creamy garlic Parmesan flavor, loaded with tender veggies and plenty of cheese.

# 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 - 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 more to taste
22 - Pinch of cayenne pepper, optional

→ Thickener

23 - 3 tablespoons all-purpose flour

# How To Make It:

01 - In a large soup pot, heat butter and olive oil 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, stirring well to coat. Cook for 2 minutes to eliminate the raw flour taste.
04 - Gradually pour in vegetable broth while stirring constantly to prevent lumps. Add thyme, oregano, smoked paprika, black pepper, salt, and cayenne if using.
05 - Bring the soup to a boil, then reduce heat to low. Cover 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 Parmesan and mozzarella cheeses, stirring until fully melted and the soup achieves a creamy, stretchy consistency.
07 - Taste and adjust seasoning as needed. Ladle into bowls and serve hot, topped with extra Parmesan and freshly cracked black pepper.

# Expert Advice:

01 -
  • The cheese actually strings when you lift your spoon, and watching that happen never gets old.
  • It's packed with vegetables but tastes decadently creamy without a drop of meat, so everyone at the table feels satisfied.
  • Fifty minutes from hungry to deeply comforted—no complicated techniques, just honest cooking.
02 -
  • Don't let the soup boil after adding cheese or it can become grainy and separate—keep it on a gentle simmer and stir constantly as you add the cheese.
  • Freshly grated Parmesan melts into the soup, but pre-grated versions often contain anti-caking agents that make the soup cloudy and weird—trust me, I learned this the hard way.
03 -
  • Blooming the flour in the vegetables for two minutes before adding broth is the trick that prevents lumps—don't skip it or wonder why your soup looks grainy.
  • Taste as you go, especially the salt—it seems like you need more than you do because the cheese will eventually add a subtle saltiness that creeps up on you.
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