Creamy Garlic Parmesan Veggie Soup

When the air turns crisp and you crave something truly comforting, this Creamy Garlic Parmesan Veggie Soup is the ultimate answer. It's a rich, meatless masterpiece that bridges the gap between a hearty vegetable chowder and the savory luxury of a garlic Parmesan cream sauce. Packed with colorful vegetables and finished with an irresistible cheese pull, this soup offers a cozy dinner experience that the whole family will love.

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The beauty of this recipe lies in how the simple ingredients transform into a complex, savory broth. By sautéing the aromatics and blooming the herbs in butter and oil, you build a flavor foundation that perfectly complements the creamy dairy finish. It is thick enough to feel like a meal on its own while remaining light enough for a weeknight staple.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 large red bell pepper, diced
• 1 medium zucchini, diced
• 1 large Yukon gold potato, peeled and diced
• 1 cup fresh or frozen corn kernels
• 1 cup fresh or frozen peas
• 4 cups vegetable broth
• 1 cup whole milk
• 1 cup heavy cream
• 1 1/2 cups freshly grated Parmesan cheese (plus extra for serving)
• 1 cup shredded mozzarella cheese
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt (more to taste)
• Pinch of cayenne pepper (optional)
• 3 tablespoons all-purpose flour

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Instructions

Step 1

In a large soup pot, heat the butter and olive oil over medium heat. Add the onion and sauté for 3 minutes until soft. Stir in the garlic and cook for 1 minute until fragrant.

Step 2

Add carrots, celery, and bell pepper. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.

Step 3

Stir in the zucchini, potato, corn, and peas. Sprinkle the flour over the vegetables, stirring well to coat. Cook for 2 minutes to remove the raw flour taste.

Step 4

Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Add the thyme, oregano, smoked paprika, black pepper, salt, and cayenne (if using).

Step 5

Bring the soup to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, until the potatoes and veggies are tender.

Step 6

Stir in the milk and heavy cream. When the soup is hot (not boiling), add the Parmesan and mozzarella cheeses, stirring until fully melted and the soup is creamy and stretchy.

Step 7

Taste and adjust seasoning if needed. Serve hot, topped with extra Parmesan and freshly cracked black pepper if desired.

Zusatztipps für die Zubereitung

To achieve the smoothest texture, ensure you add the broth gradually after the flour stage, stirring constantly to create a silky base. For an extra layer of gourmet richness, you can deglaze the pot with a splash of white wine after sautéing the vegetables but before adding the flour.

Varianten und Anpassungen

This soup is easily adaptable to different dietary needs. For a gluten-free version, simply use a gluten-free flour blend as the thickener. If you want a different flavor profile for the cheese pull, try substituting the mozzarella with provolone or fontina cheese.

Serviervorschläge

Serve this hearty soup in deep bowls while it's steaming hot. It pairs perfectly with thick slices of warm, crusty bread for dipping or a light green side salad tossed in a vinaigrette to balance the richness of the Parmesan cream.

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Whether you're looking for a meatless Monday staple or a comforting weekend lunch, this Garlic Parmesan Veggie Soup delivers high-impact flavor with minimal effort. Its creamy, cheesy finish and vegetable-packed heartiness make it a bowl of pure comfort that you will return to time and time again.

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Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors meld together. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, stirring occasionally to prevent separating.

→ What vegetables work best in this creamy chowder?

The combination of carrots, celery, bell peppers, zucchini, potatoes, corn, and peas provides excellent texture and flavor variety. Feel free to substitute based on what's in season—green beans, butternut squash, or cauliflower also work beautifully.

→ How do I prevent the dairy from curdling?

Add the milk and cream when the soup has cooled slightly—never to a boiling mixture. Stir gently and keep the temperature at a low simmer once dairy is incorporated. The flour coating also helps stabilize the emulsion.

→ Can I freeze this creamy soup?

Freezing is possible but may cause slight separation upon thawing. For best results, cool completely before freezing in portion-sized containers. Thaw overnight in the refrigerator and reheat slowly, whisking to restore creaminess.

→ What's the best way to achieve the cheesiest texture?

Use freshly grated Parmesan rather than pre-grated, as it melts more smoothly. Add cheeses gradually while stirring constantly. The mozzarella creates that signature stretchy quality, while Parmesan delivers concentrated umami flavor.

→ How can I make this gluten-free?

Simply replace the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch. Sprinkle the alternative thickener over vegetables and cook as directed, ensuring it's fully dissolved before adding broth.