Creamy Garlic Parmesan Veggie Soup (Printable)

Rich vegetable chowder with creamy garlic Parmesan flavor, loaded with veggies and melted 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, adjusted to taste
22 - Pinch of cayenne pepper, optional

→ Thickener

23 - 3 tablespoons all-purpose flour

# Directions:

01 - 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.
02 - Add carrots, celery, and bell pepper. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
03 - 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.
04 - Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Add the 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 the potatoes and vegetables are tender.
06 - Stir in the milk and heavy cream. When the soup is hot but not boiling, add the Parmesan and mozzarella cheeses, stirring until fully melted and the soup achieves a creamy, stretchy consistency.
07 - Taste and adjust seasoning as needed. Serve hot, topped with extra Parmesan and freshly cracked black pepper if desired.

# Expert Advice:

01 -
  • It tastes like someone who knows their way around butter and cream spent all afternoon thinking about you.
  • The cheese melts into silky ribbons that make every spoonful feel like a small luxury.
  • Packed with vegetables but never preachy about it—the soup is sinfully creamy, not virtuous.
02 -
  • Never let the soup boil after you add the cream and cheese—heat breaks down the dairy and makes it separate into greasy puddles instead of staying creamy and smooth.
  • Freshly grated Parmesan melts seamlessly while pre-grated cheese stays grainy because of the anti-caking powder; this one detail is the difference between silky and disappointing.
03 -
  • Have all your ingredients prepped and within arm's reach before you start cooking—soup moves quickly once it begins, and you don't want to be caught rushing through chopping while something's already simmering.
  • The best cheese pull happens when Parmesan and mozzarella are grated fresh, at room temperature, and added to soup that's hot but not actively boiling; this matters more than you'd think.
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