Parmesan Veggie Soup

The first time I made this soup, it was one of those gray rainy Sundays when the kitchen felt like the only warm place in the world. I had a random assortment of vegetables from my farmers market run and a wedge of Parmesan that needed using. Now it's the soup I make when I need something that feels like a hug in a bowl.

Last winter my neighbor was recovering from surgery and I dropped off a container of this soup. She texted me an hour later saying it was the first thing that actually tasted good in days. Something about all those vegetables swimming in that cheesy broth just works.

Ingredients

• 1 tablespoon olive oil: This creates the foundation that carries all the flavors together
• 1 medium onion: Finely chopped so it practically melts into the soup
• 2 cloves garlic: Minced fresh because nothing wakes up a soup like garlic
• 2 medium carrots: Diced small so they cook through evenly
• 2 celery stalks: This gives that classic soup base flavor we all recognize
• 1 medium zucchini: Adds a subtle sweetness without overpowering everything else
• 1 medium potato: Peeled and diced, this thickens the broth naturally
• 1 cup green beans: Trimmed and chopped into bite sized pieces
• 1 can diced tomatoes: Use the juice too, that liquid gold is essential
• 4 cups vegetable broth: Quality matters here since its the main liquid
• 75g freshly grated Parmesan: Pre grated just does not melt the same way
• 1 Parmesan rind: If you have one, toss it in for this incredible umami boost
• 1 teaspoon dried Italian herbs: A mix of basil, oregano, thyme works perfectly
• Salt and pepper: Start with half teaspoon salt and quarter teaspoon pepper
• 2 tablespoons fresh parsley: Chopped for that bright finish at the end

Instructions

Build your flavor foundation:

Heat olive oil in your large pot over medium heat, add onion and garlic, sauté until everything turns translucent and fragrant, about 2 to 3 minutes

Get all those vegetables in there:

Add carrots, celery, zucchini, potato, and green beans, then cook for about 5 minutes while stirring occasionally to let everything start softening

Create the soup base:

Pour in the diced tomatoes with their juice, the vegetable broth, dried herbs, salt and pepper, then drop in the Parmesan rind if you have one

Let it simmer into magic:

Bring everything to a gentle boil, then reduce heat, cover, and let it simmer for 25 to 30 minutes until all vegetables are tender

Transform with cheese:

Fish out the Parmesan rind, stir in the grated Parmesan until it melts completely and the soup turns silky and creamy

Finish and serve:

Taste and adjust seasoning if needed, then serve hot with chopped parsley and extra Parmesan on top

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This soup has become my go to when friends have babies or move into new apartments. There is something about it that says home, no matter whose kitchen it is made in.

Making It Your Own

I have added a half cup of small pasta shapes during the last ten minutes of cooking when I want something more substantial. Sometimes I toss in a can of drained cannellini beans for protein that makes it a complete meal.

The Leftover Situation

This soup honestly tastes better the next day after all those flavors have had time to become friends. Just know you might need to thin it with a splash of broth when reheating since the potato keeps thickening things.

Serving Suggestions

A slice of crusty bread rubbed with raw garlic and drizzled with olive oil turns this into dinner. A simple green salad with lemon vinaigrette cuts through the richness nicely.

• Grate your Parmesan fresh from a wedge, the pre grated stuff just does not melt the same
• If you are making this ahead, undercook the vegetables slightly since they keep cooking
• Save your Parmesan rinds in the freezer, they keep forever and transform soups

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There is nothing quite like standing over a steaming pot of this soup, knowing it will feed people well.

Recipe Questions & Answers

→ Can I make this dairy-free?

Yes, substitute the Parmesan with a plant-based alternative or nutritional yeast. The soup will still be flavorful without the cheese.

→ What vegetables work best?

Carrots, celery, zucchini, potatoes, and green beans provide great texture. Feel free to add seasonal vegetables like spinach, kale, or butternut squash.

→ How long does this keep?

Store in an airtight container for up to 4 days. The flavors actually improve after a day. Reheat gently on the stove.

→ Can I freeze this?

Freeze for up to 3 months. Thaw overnight in the refrigerator. Note that the texture may soften slightly upon reheating.

→ What can I serve with it?

Crusty bread, garlic knots, or a simple green salad complement perfectly. Grilled cheese sandwiches also make a classic pairing.

→ How do I make it thicker?

Mash some potatoes against the pot side, add a tablespoon of tomato paste, or stir in a small amount of cooked pasta or beans.