Creamy Garlic Parmesan Veggie Soup (Printable)

Rich vegetable chowder with creamy garlic Parmesan broth, loaded with fresh veggies and ready in under an hour.

# What You’ll Use:

→ 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 and Thickener

16 - 2 tablespoons all-purpose flour
17 - 1 teaspoon dried thyme
18 - 0.5 teaspoon dried oregano
19 - 0.25 teaspoon crushed red pepper flakes, optional
20 - Salt and freshly ground black pepper to taste

# How-To:

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 achieves creamy consistency.
09 - Season with salt and pepper to taste. Serve hot, topped with additional Parmesan if desired.

# Expert Advice:

01 -
  • It tastes like restaurant-quality comfort without the pretension or three-hour prep time.
  • The mix of cheeses creates this irresistible creamy texture that makes you forget this is completely vegetarian.
  • You probably have most of these ingredients already, which means dinner can happen tonight.
02 -
  • Add the cheese on low heat and stir constantly, because high heat or neglect will cause it to separate and break into grainy disappointment instead of melting into silky cream.
  • Don't skip sautéing the vegetables before adding broth because that caramelization step is where actual flavor lives, not in just boiling everything together.
03 -
  • Use whole milk or heavy cream that's actually cold when you add it to prevent any temperature shock that might cause separation.
  • Grate your Parmesan fresh if possible because pre-shredded versions contain anti-caking agents that create a grainy texture instead of a smooth melt.
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