Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups carrots, sliced
- 1 cup celery, diced
- 1 cup bell pepper, diced ((red, yellow, or green))
- 2 cups vegetable broth
- 1 cup heavy cream or half-and-half
- 1 cup grated Parmesan cheese
- Salt and pepper (to taste)
- Fresh parsley chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced carrots, diced celery, and bell pepper. Cook for about 5-7 minutes until they begin to soften.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 15 minutes.
- Gradually add the heavy cream and Parmesan cheese, stirring until melted and combined.
- Season with salt and pepper to taste. If it’s too thick, you can add more broth or water.
- Serve hot, garnished with fresh parsley.
- Prep Time: 15
- Cook Time: 30