Soup Of The Week Recipe

Heat a large heavy pot over medium heat. Add olive oil and butter and swirl until butter is melted and begins to foam.

Add diced onion, carrot, and celery. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes.

Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Sprinkle flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and create a light roux (this will slightly thicken the soup).

Slowly pour in the chicken or vegetable stock while stirring to avoid lumps. Add bay leaf and thyme. Increase heat to bring to a gentle simmer.

Season with kosher salt and black pepper. Simmer uncovered for 10 minutes to develop flavor and allow the base to slightly thicken.

If using potatoes (chowder-style)

Add diced potatoes to the simmering base. Cook 12–15 minutes until potatoes are tender.

If using mushrooms (mushroom soup)

In a separate skillet, sauté sliced mushrooms in 1 tbs olive oil over medium-high heat until deeply browned, about 6–8 minutes. Add browned mushrooms to the simmering soup and simmer 5 minutes to meld flavors.

If using butternut squash (squash soup)

Add cubed butternut squash to the simmering base and cook 12–15 minutes until tender. For a smooth squash soup, remove bay leaf and thyme, then purée with an immersion blender or in batches in a blender until smooth.

If using crushed tomatoes (tomato soup)

Stir canned crushed tomatoes into the base. Reduce heat to low and simmer 10–12 minutes. For a silky texture, purée with an immersion blender, then adjust seasoning.

If using shredded chicken (chicken soup)

Stir cooked shredded chicken into the simmering base and simmer 5–7 minutes until heated through and flavors combine.

If using peas or quick vegetables (spring vegetable)

Add peas or other quick-cooking vegetables to the simmering soup and cook 3–5 minutes until bright and tender.

If using cannellini beans (bean soup)

Add rinsed cannellini beans to the simmering soup and cook 5–7 minutes to heat through. For a thicker texture, mash a portion of the beans against the pot side with a spoon.

If using heavy cream or coconut milk, stir it in now and warm gently for 2–3 minutes. Do not boil once cream is added. Taste and adjust seasoning with additional salt and pepper if needed.

Remove and discard the bay leaf and thyme sprigs. Stir in fresh lemon juice to brighten the flavors.

Ladle soup into bowls and garnish with chopped fresh parsley and a sprinkle of grated Parmesan if using.

Preheat oven to 400°F (200°C) or use a toaster oven. Arrange bread slices on a baking sheet.

Brush each slice lightly with butter or olive oil and sprinkle with a little sea salt.

Toast in the oven 6–8 minutes, turning once, until edges are golden and crisp. For extra char, broil 30–60 seconds watching carefully.

Serve the toasted bread alongside the soup for dipping.