Soup Recipe

Sweat aromatics

In a large heavy-bottomed pot set over medium heat, melt the butter with the olive oil. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook for 30–60 seconds until fragrant.

Add the thyme sprigs and bay leaf to the pot and stir to combine with the softened vegetables.

Stir in the tomato paste, if using, and cook 1 minute to remove raw flavor. Pour in the chicken or vegetable stock and the cup of water, scraping any browned bits from the bottom of the pot.

Bring the mixture to a gentle boil, then reduce heat to maintain a simmer.

Season with kosher salt, freshly ground black pepper, and sugar if using. Taste later and adjust seasoning as needed.

If using potatoes: add the diced potatoes to the simmering broth. Cook until fork-tender, about 12–15 minutes.

If using mushrooms: add the sliced mushrooms to the pot and simmer until tender, about 8–10 minutes. For deeper flavor, sauté mushrooms separately in a pan until browned and then add to the soup.

If using canned tomatoes: stir in the drained diced tomatoes and simmer 8–10 minutes to meld flavors.

If using lentils or split peas: add them now, ensure there is enough liquid (add extra water or stock as needed) and simmer until tender, 20–30 minutes depending on type. If using dried legumes, check package for exact cooking times.

If using cooked shredded chicken: stir in during the last 5 minutes of cooking just to heat through.

Remove and discard the thyme sprigs and bay leaf. For a smoother texture (optional), use an immersion blender to partially or fully purée the soup directly in the pot, or carefully transfer batches to a blender and purée until smooth.

If desired, stir in the heavy cream or half-and-half and heat gently—do not boil after adding cream—to combine and warm, about 2–3 minutes.

Adjust seasoning with additional salt, pepper, and a teaspoon of lemon juice to brighten the flavors. Stir in the chopped parsley and grated Parmesan if using.

Ladle the soup into bowls and serve hot. Offer extra grated Parmesan and crusty bread on the side.