Save When the weather calls for a bowl of pure comfort, this Creamy Garlic Parmesan Veggie Soup delivers a rich and satisfying experience. It bridges the gap between a chunky vegetable chowder and a velvety garlic Parmesan sauce, offering a hearty, meatless meal that doesn't compromise on flavor. The secret lies in the combination of aromatic vegetables and a generous blend of cheeses that create an irresistible, stretchy texture in every spoonful.
Save This easy-to-follow recipe is perfect for weeknight dinners, requiring simple tools like a large soup pot and a wooden spoon. By sautéing the aromatics first and allowing the vegetables to simmer until tender, you build layers of flavor that make this soup feel gourmet yet accessible. Whether you are a dedicated vegetarian or just looking for a cozy meat-free night, this soup is sure to become a household favorite.
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, consider adding a splash of white wine to the pot right after sautéing the vegetables to deglaze the pan. To maintain the best texture, ensure you use a chef's knife to dice the vegetables into uniform pieces so they cook evenly throughout the simmer time.
Varianten und Anpassungen
This recipe is highly adaptable; you can substitute mozzarella with provolone or fontina if you prefer a different type of cheese pull. For those following a gluten-free diet, simply swap the all-purpose flour for your favorite gluten-free flour blend as the thickener.
Serviervorschläge
Serve this soup piping hot in rustic bowls. It pairs exceptionally well with a side of crusty bread for dipping into the creamy base or a light green salad to provide a fresh contrast to the rich, cheesy broth.
Save With its vibrant colors and luxurious finish, the Creamy Garlic Parmesan Veggie Soup is more than just a meal—it's a warm embrace in a bowl. Enjoy the balance of garden-fresh vegetables and decadent cheeses that make this easy vegetarian soup a standout addition to your recipe collection.
Recipe FAQ
- → 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 for 3-4 days. The flavors often develop and improve after sitting. Reheat gently over medium-low heat, stirring occasionally to prevent the dairy from separating.
- → Can I freeze this creamy soup?
Freezing is possible but may cause slight texture changes in the dairy. For best results, cool the soup completely before freezing in portion-sized containers. Thaw overnight in the refrigerator and reheat slowly, stirring well to restore creaminess.
- → What vegetables work best in this soup?
The combination of carrots, celery, bell peppers, zucchini, potatoes, corn, and peas provides excellent texture variety. Feel free to substitute based on what's in season—green beans, butternut squash, or spinach all work beautifully.
- → How can I make this soup extra rich?
Add a splash of white wine after sautéing the vegetables, or use half-and-half instead of whole milk. You can also increase the Parmesan cheese or stir in a tablespoon of cream cheese at the end for added decadence.
- → What's the best way to reheat leftovers?
Reheat over medium-low heat, stirring frequently to prevent scorching the dairy. If the soup seems too thick, add a splash of milk or broth to reach your desired consistency. Avoid boiling, which can cause the cheese to separate.