Creamy Garlic Parmesan Veggie Soup

Creamy Garlic Parmesan Veggie Soup is a rich, comforting dish that blends the heartiness of a vegetable chowder with the velvety texture of a garlic Parmesan sauce. Entirely meatless, this soup relies on fresh vegetables and a blend of cheeses to create an irresistible pull and deep flavor profile that feels both indulgent and wholesome.

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What makes this soup special is the balance of textures. From the tender Yukon gold potatoes to the pop of sweet corn and peas, every bite is a celebration of garden-fresh ingredients. The combination of milk, heavy cream, and Parmesan creates a luxurious broth that feels much more complex than its easy preparation suggests, making it a perfect family-friendly meal.

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

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

For extra richness, you can add a splash of white wine after sautéing the vegetables. Additionally, ensure you cook the flour with the vegetables for at least two minutes as directed to remove the raw flour taste, which creates a better flavor base for the broth.

Varianten und Anpassungen

Feel free to customize the cheese pull by substituting mozzarella with provolone or fontina cheese. For those needing a gluten-free version, simply use a gluten-free flour blend as the thickener instead of all-purpose flour.

Serviervorschläge

This soup is best enjoyed when paired with a side of warm, crusty bread for dipping. For a more balanced meal, serve it alongside a light green salad tossed in a simple lemon vinaigrette.

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Whether you're looking for a cozy weeknight dinner or a crowd-pleasing vegetarian option, this Creamy Garlic Parmesan Veggie Soup delivers on every level. Its indulgent finish and nutrient-packed base make it an instant favorite for any time of the year.

Kitchen Guide

→ Can I make this soup gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch as the thickener. Double-check that your vegetable broth and cheeses are certified gluten-free as well.

→ How long does this soup keep in the refrigerator?

This soup stores well in an airtight container in the refrigerator for 3-4 days. The potatoes may absorb some liquid, so you may need to add a splash of broth or milk when reheating.

→ Can I freeze this creamy soup?

Freezing is possible but may cause slight separation of the dairy. For best results, cool completely before freezing, and reheat gently while stirring to recombine. The texture may be slightly different but still delicious.

→ What vegetables work best in this soup?

Root vegetables like carrots and potatoes provide excellent substance, while corn, peas, and zucchini add sweetness and color. Feel free to substitute based on seasonality or preference—butternut squash or green beans would work beautifully too.

→ Can I use different cheeses?

Absolutely. While Parmesan provides the signature salty kick, you can experiment with provolone, fontina, or Gruyère for different flavor profiles. Just keep the total cheese amount similar for that creamy consistency.

→ How can I make this soup lighter?

Replace half the heavy cream with additional whole milk or use half-and-half. You can also reduce the total cheese amount slightly while still maintaining a rich, satisfying flavor.