# 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
# How To Make It:
01 - Melt butter in a large pot over medium heat. Add diced onion and sauté until translucent, approximately 3 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add carrots, celery, bell pepper, zucchini, corn, broccoli, and potatoes. Sauté for 5 minutes, stirring occasionally.
04 - Sprinkle flour over the vegetables and stir to coat evenly. Cook for 2 minutes.
05 - Pour in vegetable broth, stirring well to combine and dissolve the flour. Bring to a boil, then reduce to a gentle simmer.
06 - Cover and cook for 15 to 18 minutes, or until potatoes and vegetables are tender.
07 - Stir in milk, heavy cream, thyme, oregano, and red pepper flakes. Simmer gently for 5 minutes.
08 - Reduce heat to low. Gradually add Parmesan and mozzarella, stirring constantly until fully melted and soup reaches creamy consistency.
09 - Adjust seasoning with salt and pepper according to preference.
10 - Ladle soup into bowls and top with additional grated Parmesan cheese if desired.
