This Creamy Vegetable Soup with Mozzarella is a comforting, hearty, and nutritious meal that brings together a wide variety of vegetables for a delicious and nourishing dish. With ingredients like zucchini, broccoli, leeks, carrots, and celery, this soup is loaded with vitamins, minerals, and fiber. The addition of mozzarella cheese at the end adds a creamy, rich texture that enhances the flavor without making the soup too heavy.

Perfect for lunch or dinner, this soup is a great way to get your daily dose of vegetables while enjoying a warm and satisfying meal. It’s also a wonderful dish for meal prep, as it stores well and can be reheated easily. Whether you’re looking for a quick meal or something to serve at a gathering, this vegetable soup is sure to impress.

Full Recipe:

Ingredients

• Butter: 30 g
• Vegetable oil: 1-2 tablespoons
• Onion: 1 medium, chopped
• Carrot: 1 large, peeled and chopped
• Leek: 1, sliced
• Garlic: 2 cloves, minced
• Zucchini: 2 medium, chopped
• Vegetable broth: 1 liter (about 4 cups)
• Broccoli: 1 small head, cut into florets
• Salt: To taste
• Black pepper: To taste
• Celery: 1-2 stalks, chopped
• Mozzarella cheese: 30 g, grated or cubed
• Optional Garnishes: Fresh parsley, croutons, or a drizzle of olive oil

Instructions (Step-by-Step)

Step 1: Prepare the Vegetables

1. Chop the vegetables: Start by prepping all of your vegetables. Finely chop 1 medium onion, peel and chop 1 large carrot, slice the leek, mince the garlic, and chop the 2 zucchinis into small cubes. Also, chop 1-2 stalks of celery and break the broccoli into small florets.

Step 2: Sauté the Vegetables

1. Melt the butter and heat the oil: In a large pot, heat 30 g of butter and 1-2 tablespoons of vegetable oil over medium heat. The butter adds richness, while the oil prevents it from burning.
2. Sauté the onions: Add the chopped onion to the pot and sauté for about 1-2 minutes, or until the onion becomes translucent and soft. This forms the flavor base of the soup.
3. Add the carrots: Add the chopped carrot to the onions and cook for another 1-2 minutes, stirring occasionally. The carrots will begin to soften and release their sweetness.
4. Add the leeks and garlic: Stir in the sliced leek and minced garlic. Sauté for an additional minute until the garlic is fragrant and the leeks begin to soften. Be careful not to burn the garlic, as it can turn bitter.

Step 3: Add Zucchini and Broth

1. Add the zucchini: Stir in the chopped zucchini, making sure to coat it in the buttery, aromatic vegetable mixture. Let it cook for about 1-2 minutes to absorb the flavors.
2. Pour in the vegetable broth: Add 1 liter of vegetable broth to the pot, stirring well to combine all the ingredients. Bring the broth to a gentle simmer.
3. Simmer the soup: Cover the pot with a lid and let the soup simmer over medium-low heat for about 15 minutes, or until the vegetables are tender but still hold their shape.

Step 4: Add the Remaining Vegetables

1. Add broccoli and celery: After the soup has simmered for 15 minutes, add the broccoli florets and chopped celery to the pot. Stir well to distribute the vegetables evenly throughout the soup.
2. Season with salt and pepper: Add salt and black pepper to taste. You can also add any other seasonings you like at this stage, such as a pinch of red pepper flakes or dried herbs.
3. Simmer again: Cover the pot once more and let the soup simmer for an additional 5 minutes, or until the broccoli and celery are tender.

Step 5: Add Mozzarella and Finish

1. Stir in the mozzarella: Once the vegetables are fully cooked, turn off the heat and stir in 30 g of grated or cubed mozzarella cheese. The heat from the soup will melt the cheese, giving it a creamy texture and delicious flavor.
2. Optional: Blend the soup: For a creamier consistency, you can use an immersion blender to partially blend the soup. This will give you a smooth yet chunky texture. If you prefer a completely smooth soup, blend it fully.
3. Taste and adjust seasoning: Taste the soup and adjust the seasoning with more salt or pepper if needed.

Step 6: Serve

1. Garnish and serve: Ladle the soup into bowls and garnish with fresh parsley, croutons, or a drizzle of olive oil if desired. Serve hot, and enjoy the hearty, comforting flavors of the vegetable-packed soup.

Cooking Tips

• Customize the vegetables: Feel free to swap out vegetables based on what you have on hand. Cauliflower, spinach, or sweet potatoes would make great additions or substitutions in this soup.
• Don’t overcook the vegetables: Be mindful not to overcook the vegetables, especially the broccoli. You want them tender but still vibrant to maintain their flavor and texture.
• For a creamier texture: If you prefer a richer, creamier soup, you can add a splash of heavy cream or coconut milk along with the mozzarella for an extra indulgent touch.
• Use homemade broth: If possible, use homemade vegetable broth for a richer and deeper flavor. However, store-bought broth works well in a pinch.

Nutritional Facts (Per Serving, Based on 6 Servings)

• Calories: 150 kcal
• Protein: 6 g
• Carbohydrates: 12 g
• Fat: 9 g
• Saturated Fat: 3 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 500 mg
• Calcium: 10% DV
• Iron: 8% DV
• Potassium: 550 mg

Frequently Asked Questions (FAQs)

1. Can I freeze this soup?
   • Yes! This soup freezes well. Let it cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.
2. Can I use a different type of cheese?
   • Absolutely. While mozzarella adds a creamy, mild flavor, you can substitute it with cheddar, parmesan, or even Gruyère for a different flavor profile.
3. Is this soup vegetarian?
   • Yes, this soup is vegetarian as long as you use vegetable broth. If you prefer a vegan version, you can replace the butter with additional olive oil and omit the cheese or use a dairy-free alternative.
4. What can I serve with this soup?
   • This soup pairs well with crusty bread, a side salad, or grilled cheese sandwiches. It’s hearty enough to be a meal on its own, but adding sides can make it even more satisfying.
5. How do I thicken the soup if it’s too thin?
   • If you find the soup too thin, you can thicken it by blending some of the vegetables or adding a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of water.

Conclusion

This Creamy Vegetable Soup with Mozzarella is a nourishing and satisfying dish that highlights the natural flavors of fresh vegetables. The mozzarella cheese adds a creamy touch, while the broth provides a light base that lets the vegetables shine. Perfect for a cozy meal on a chilly day, this soup is packed with nutrients and can be easily customized to suit your taste.

Whether you’re serving it as a starter or as a main dish, this vegetable soup is a crowd-pleaser that’s both healthy and delicious. Plus, it’s simple enough to make for a weeknight dinner, yet impressive enough for guests. Enjoy this comforting and versatile dish with family and friends!