Save There is nothing quite like a steaming bowl of Parmesan Veggie Soup to warm the soul on a chilly day. This hearty, comforting dish is enriched with the savory depth of Parmesan cheese, making it an ideal choice for a wholesome meal that feels both indulgent and nutritious.
Pin it This Italian-inspired soup brings together fresh garden produce and pantry staples, resulting in a rich tomato-based broth that perfectly complements the melted cheese. It's a versatile recipe that adapts easily to whatever vegetables you have on hand.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 medium potato, peeled and diced
- 1 cup green beans, trimmed and chopped
- 1 can (400 g/14 oz) diced tomatoes
- 4 cups vegetable broth
- 75 g (about 3/4 cup) freshly grated Parmesan cheese, plus extra for serving
- 1 Parmesan rind (optional, for extra flavor)
- 1 teaspoon dried Italian herbs (basil, oregano, thyme)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Step 1
- Heat the olive oil in a large pot over medium heat. Add onion and garlic; sauté for 2-3 minutes until fragrant and translucent.
- Step 2
- Add carrots, celery, zucchini, potato, and green beans. Cook, stirring occasionally, for 5 minutes.
- Step 3
- Stir in the diced tomatoes (with juice), vegetable broth, dried herbs, salt, and pepper. Add the Parmesan rind if using.
- Step 4
- Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 25–30 minutes, or until vegetables are tender.
- Step 5
- Remove the Parmesan rind. Stir in grated Parmesan cheese until melted and soup is creamy.
- Step 6
- Taste and adjust seasoning if needed.
- Step 7
- Serve hot, garnished with chopped parsley and extra Parmesan.
Zusatztipps für die Zubereitung
Using a Parmesan rind is a traditional Italian secret for adding thickness and a savory punch to soups. If you don't have a rind available, you can stir in an extra handful of grated Parmesan at the end of the cooking process to achieve a similar richness.
Varianten und Anpassungen
For an even heartier version, try adding half a cup of small cooked pasta or a can of rinsed cannellini beans during the last ten minutes of simmering. To make the recipe vegan, simply omit the cheese and rind or use a high-quality plant-based Parmesan alternative.
Serviervorschläge
This soup is best served with thick slices of crusty bread or garlic crostini to soak up every drop of the flavorful broth. A final sprinkle of fresh parsley adds a pop of color and freshness to each bowl.
Pin it Whether you are looking for a light lunch or a satisfying dinner, this Parmesan Veggie Soup delivers comfort in every spoonful. Its blend of fresh produce and savory cheese makes it a timeless favorite for any occasion.
Frequently Asked Questions
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors meld together. Store in the refrigerator for up to 4 days and reheat gently, adding a splash of broth if needed.
- → What vegetables work best in this soup?
The classic trio of carrots, celery, and onions forms the base, but zucchini, potatoes, and green beans add substance. Feel free to swap based on season—butternut squash in fall or fresh peas in spring work beautifully.
- → Is the Parmesan rind really necessary?
Not strictly, but it adds remarkable depth. Save rinds from wedges of Parmesan in your freezer—they'll keep for months. If you don't have one, simply add an extra quarter cup of grated cheese at the end.
- → Can I freeze this soup?
Yes, though the texture of potatoes may soften slightly. Freeze without the final Parmesan garnish, then add fresh cheese when reheating. It keeps well for up to 3 months.
- → How do I make this vegan?
Swap the Parmesan for a plant-based alternative or nutritional yeast for similar savory notes. The rind step can be skipped, or use a piece of kombu seaweed for umami depth instead.