# 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 and 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, adjust to taste
22 - Pinch of cayenne pepper, optional
→ Thickener
23 - 3 tablespoons all-purpose flour
# Directions:
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. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in the diced zucchini, potato, corn kernels, and peas. Sprinkle the all-purpose flour over the vegetables and stir well to coat evenly. Cook for 2 minutes to cook out the raw flour taste.
04 - Gradually pour in the vegetable broth while stirring constantly to prevent lumps from forming. Add the dried 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 the potatoes and vegetables are tender.
06 - Stir in the whole milk and heavy cream. When the soup reaches serving temperature without boiling, add the grated Parmesan and shredded mozzarella cheeses, stirring until completely melted and the soup achieves a creamy, stretchy consistency.
07 - Taste and adjust seasonings as needed. Ladle into bowls and serve hot, topped with additional grated Parmesan cheese and freshly cracked black pepper.
