# What You Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
04 - 2 large carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 1 red bell pepper, diced
07 - 1 medium zucchini, diced
08 - 1 cup corn kernels, fresh or frozen
09 - 1.5 cups small broccoli florets
10 - 2 medium potatoes, peeled and diced
→ Liquids & Dairy
11 - 4 cups vegetable broth
12 - 1.5 cups whole milk
13 - 1 cup heavy cream
14 - 1.5 cups grated Parmesan cheese, plus extra for serving
15 - 1 cup shredded mozzarella cheese
→ Seasonings
16 - 1 teaspoon dried thyme
17 - 0.5 teaspoon dried oregano
18 - 0.25 teaspoon crushed red pepper flakes, optional
19 - Salt and freshly ground black pepper to taste
20 - 2 tablespoons all-purpose flour
# Directions:
01 - In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, approximately 3 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
02 - Add the carrots, celery, bell pepper, zucchini, corn, broccoli, and potatoes to the pot. Sauté for 5 minutes, stirring occasionally to ensure even cooking.
03 - Sprinkle the flour over the vegetables and stir thoroughly to coat evenly. Cook for 2 minutes to eliminate the raw flour taste.
04 - Pour in the vegetable broth while stirring well to combine and dissolve the flour completely. Bring the mixture to a boil, then reduce heat to a gentle simmer.
05 - Cover the pot and cook for 15 to 18 minutes, or until the potatoes and vegetables are tender when pierced with a fork.
06 - Stir in the milk, heavy cream, dried thyme, oregano, and red pepper flakes if using. Simmer gently for 5 minutes to allow flavors to meld.
07 - Reduce heat to low. Gradually add the Parmesan and mozzarella cheese, stirring constantly until completely melted and the soup achieves a creamy consistency.
08 - Season with salt and freshly ground black pepper to taste. Serve hot, topped with additional grated Parmesan cheese if desired.
