# Components:
→ 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 - Heat butter and olive oil in a large soup pot over medium heat. Add diced onion and sauté for 3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
02 - Add carrots, celery, and bell pepper to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in zucchini, potato, corn, and peas. Sprinkle flour over the vegetables and stir well to coat. Cook for 2 minutes to eliminate raw flour taste.
04 - Gradually pour vegetable broth into the pot while stirring constantly to prevent lumps. Add thyme, oregano, smoked paprika, black pepper, salt, and cayenne pepper if desired.
05 - Bring the soup to a boil, then reduce heat to low. Cover and simmer for 15 to 20 minutes until potatoes and all vegetables are tender.
06 - Stir in milk and heavy cream. Once the soup reaches serving temperature without boiling, add Parmesan and mozzarella cheeses, stirring until completely melted and the soup achieves a creamy, stretchy consistency.
07 - Adjust seasoning as needed. Ladle into bowls and garnish with extra Parmesan cheese and freshly cracked black pepper.
