Creamy Garlic Parmesan Veggie Soup (Print version)

Rich, comforting soup packed with fresh vegetables in a creamy garlic Parmesan broth. Perfect for cozy dinners.

# What You'll Need:

→ 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

# How-To Steps:

01 - In a large pot, melt butter 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 vegetables and stir to coat evenly. Cook for 2 minutes.
05 - Pour in vegetable broth, stirring well to combine and dissolve 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 reaches creamy consistency.
09 - Season with salt and pepper to taste.
10 - Serve hot, topped with extra Parmesan if desired.

# Tips from the pros:

01 -
  • The soup gets thick and luscious without any cream soups or fancy techniques, just good timing and cheese.
  • It tastes like you spent hours on it but honestly comes together in under an hour flat.
  • Packed with real vegetables so you actually feel good about what you're eating.
02 -
  • Add the cheese on low heat and stir constantly—high heat or rushing this step will make it break and turn grainy, which I learned the hard way.
  • Don't skip the roux step even though it seems small; it's what transforms broth and cream into something with real body.
03 -
  • Cut all your vegetables roughly the same size so they cook evenly and create a nice texture throughout the soup.
  • Taste constantly as you cook so you can adjust seasonings gradually instead of trying to fix it at the end.
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