Soup Of The Day Recipe

Sweat aromatics

In a large heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat until the butter melts and begins to foam. Add the diced onion, carrot and celery. Cook, stirring occasionally, until the onions are translucent and the vegetables soften, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux. If using wine, pour it in now and simmer 1 minute to reduce slightly.

Slowly pour in the chicken or vegetable stock and the additional cup of water while whisking or stirring to break up any lumps. Add the bay leaf. Increase heat to bring the pot to a gentle simmer.

Add the diced potatoes to the simmering stock first (they take the longest). Simmer 8 minutes.

Add the mushrooms, zucchini, and drained diced tomatoes to the pot. Stir to combine and continue to simmer until the potatoes are tender and other vegetables are cooked through, about 8–10 more minutes.

If using cooked shredded chicken, add it during the last 5 minutes of cooking to warm through. Taste the broth and adjust for seasoning.

Stir in the dried thyme, dried oregano, salt and pepper. Remove and discard the bay leaf.

For a creamier soup, reduce heat to low and stir in the heavy cream or half-and-half. Warm through gently for 2–3 minutes—do not boil after adding dairy to prevent curdling.

Finish with the chopped parsley and optional lemon juice to brighten the flavors. Taste and adjust salt and pepper as needed.

Ladle the soup into bowls. Sprinkle grated Parmesan over each bowl if using, and serve with croutons or crusty bread on the side.

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months (if frozen, thaw and reheat gently; add a splash of stock or water if thickened).