Seasonal Soup Of The Day Recipe
Make Seasonal Soup Of The Day Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & Aromatics
Seasonal Vegetables
Liquids & Stock
Seasoning & Finishing
Method
Base & Aromatics
Heat fat and sweat aromatics
In a large heavy-bottomed pot, heat the olive oil and butter over medium heat until the butter melts and foams. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
Seasonal Vegetables
Add seasonal vegetables
Add the first seasonal vegetable (3 cups) and the second seasonal vegetable (1 cup) to the pot. Stir to combine with the aromatics and cook for 3–4 minutes to begin softening and to develop flavor.
If using hearty root vegetables (e.g., butternut squash or potato), allow an extra 4–6 minutes of sautéing so they pick up some color; if using delicate summer vegetables (e.g., zucchini or tomatoes), cook only briefly to avoid breaking them down completely unless you plan to puree the soup.
Liquids & Stock
Deglaze and add stock
Pour in 1 cup water (if using) and scrape any brown bits from the bottom of the pot. Add the 6 cups of vegetable or chicken stock and the optional cup of crushed tomatoes (if using). Stir to combine.
Add the dried thyme, dried oregano, and bay leaf. Bring the soup to a gentle boil over medium-high heat, then reduce heat to maintain a simmer. Cook until the vegetables are tender when pierced with a fork: about 12–20 minutes, depending on the vegetables used.
Seasoning & Finishing
Adjust texture and season
Remove the bay leaf. Taste and adjust salt and pepper as needed (start with 1 tsp salt and 1 tsp pepper, add more to taste). If you prefer a smoother, creamier soup, either: a) stir in the heavy cream or coconut milk (1 cup) and heat through but do not boil, or b) partially or fully purée the soup with an immersion blender or in batches in a blender until you reach the desired consistency.
If the soup tastes flat, stir in 1 tablespoon lemon juice to brighten. Add the chopped fresh herbs and grated Parmesan (if using) just before serving. Reheat gently if necessary.
Serve hot with crusty bread or garnish with additional herbs, a drizzle of olive oil, or a spoonful of cream.