Soup Recipe

sauté aromatics

In a large soup pot over medium heat, add olive oil and butter. When butter has melted and begins to foam, add the diced onion, carrot, and celery. Sauté, stirring occasionally, until the onion is translucent and vegetables are softened, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant.

add vegetables

Add the diced potatoes and diced tomato to the pot. Stir to combine with the aromatics and cook for 2–3 minutes to begin softening the potatoes and release tomato juices.

If using frozen peas, add them later during simmering (see below). If using fresh peas, add now.

simmer

Pour in the vegetable broth and water. Add the bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a gentle boil over medium-high heat, then reduce heat to low and simmer, partially covered, until the potatoes are tender when pierced with a fork, about 15–20 minutes.

About 5 minutes before the end of simmering, add frozen peas (if using) and the chopped spinach so they wilt but stay bright green.

Remove and discard the bay leaf. Taste and adjust seasoning with more salt, pepper, or a splash more lemon juice as needed.

finish and serve

If you prefer a creamier soup, stir in the heavy cream or half-and-half and warm gently for 2–3 minutes without boiling. Stir in the lemon juice and chopped parsley. Ladle the soup into bowls and garnish with grated Parmesan if desired. Serve hot.