# What You 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, or to taste
22 - Pinch of cayenne pepper, optional
→ Thickener
23 - 3 tablespoons all-purpose flour
# How-To Steps:
01 - In a large soup pot, heat the butter and olive oil over medium heat. Add the diced onion and sauté for 3 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
02 - Add the diced carrots, celery, and bell pepper to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
03 - Stir in the diced zucchini, potato, corn, and peas. Sprinkle the all-purpose flour over the vegetables, stirring well to coat evenly. Cook for 2 minutes to eliminate the raw flour taste.
04 - Gradually pour the vegetable broth into the pot while stirring constantly to prevent lumps from forming. Add the dried thyme, oregano, smoked paprika, black pepper, salt, and cayenne pepper if using. Stir until well combined.
05 - Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 15 to 20 minutes, until the potatoes and vegetables are tender.
06 - Stir in the whole milk and heavy cream. When the soup reaches a gentle simmer (not boiling), add the grated Parmesan and shredded mozzarella cheeses, stirring continuously until completely melted and the soup achieves a creamy consistency.
07 - Taste the soup and adjust seasonings as needed. Ladle into bowls and serve hot, garnished with additional Parmesan cheese and freshly cracked black pepper.
