La Soupe Du Jour Recipe

Sweat vegetables

Heat 2 tablespoons olive oil in a large heavy pot over medium heat. Add the chopped onion, carrot and celery. Cook, stirring occasionally, until the onion becomes translucent and the vegetables soften, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Develop tomato base

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Add the chopped tomatoes and stir to combine. Cook for 3–4 minutes until the tomatoes begin to break down.

Simmer

Pour in 6 cups vegetable stock, add dried thyme, bay leaf, kosher salt, black pepper and sugar (if using). Bring to a gentle boil, then reduce heat to low and simmer, partially covered, for 25–30 minutes to allow flavors to meld.

Remove bay leaf and purée

Discard the bay leaf. Use an immersion blender to purée the soup until smooth, working directly in the pot. Alternatively, carefully transfer soup in batches to a blender and purée until smooth, then return to the pot.

Enrich and adjust seasoning

With the pot over low heat, stir in the unsalted butter until melted. Gradually whisk in the heavy cream or crème fraîche until fully incorporated. Warm gently for 3–4 minutes — do not boil once cream is added. Taste and adjust salt and pepper as needed.

Add cheese and basil

Stir in 3/4 cup of the grated Parmesan and half of the sliced basil leaves. Keep 1/4 cup Parmesan and remaining basil for garnish. Heat through for another 1–2 minutes, then remove from heat.

Toast the crusty bread slices in a skillet or oven until golden. Ladle the hot soup into warmed bowls, drizzle each with about 1/2 teaspoon extra-virgin olive oil, sprinkle with reserved Parmesan and a pinch of fresh cracked black pepper. Top each bowl with a basil sprig or microgreens.

Serve immediately alongside the toasted bread. Leftovers keep refrigerated in a sealed container for up to 3 days; reheat gently over low heat to avoid breaking the cream.