Soup Of The Day Recipe

Sweat the 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. Season lightly with a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, 6–8 minutes.

Add the minced garlic and cook, stirring, for 30–60 seconds until fragrant but not browned.

Add the diced potatoes to the pot and stir to coat with the aromatics. Cook 2–3 minutes to begin softening the potato edges.

Stir in the crushed tomatoes and the mixed vegetables. If using fresh tomatoes, cook 3–4 minutes to break them down.

Pour in the chicken or vegetable stock and water. Add the bay leaf, dried thyme, dried oregano, salt, black pepper, and sugar (if using). Stir well to combine.

Bring the soup to a gentle boil over medium-high heat. Once boiling, reduce heat to a simmer, cover partially, and simmer until the potatoes are tender and flavors are melded, about 20–25 minutes.

About 5 minutes before the end of cooking, stir in the chopped leafy greens so they wilt but remain bright and tender.

Remove the pot from heat. Remove and discard the bay leaf. For a smoother, slightly creamy texture, use an immersion blender to purée 1/3–1/2 of the soup directly in the pot, or transfer a portion to a blender, then return to the pot. Alternatively, leave entirely chunky.

Stir in the heavy cream or half-and-half if using, and reheat gently over low heat—do not boil—just until warmed through, about 2–3 minutes. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice to brighten.

Ladle the soup into bowls. Sprinkle with chopped fresh parsley and grated Parmesan if desired. Serve hot with crusty bread.