Homemade Soups Recipe

Prep

Dice onion, carrots, celery, potato (if using) and mince garlic. Open canned tomatoes and measure stock and seasonings so everything is ready.

Sauté aromatics

In a large heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium heat until butter is melted and foamy. Add the diced onion, carrots and celery. Cook, stirring occasionally, until onion is translucent and carrots start to soften, about 6–8 minutes.

Add garlic and flavorings

Add minced garlic, tomato paste and flour. Cook, stirring constantly, for 1 minute to remove raw flour taste and deepen the tomato paste. This builds the base flavor.

Deglaze and simmer

Pour in about 1 cup of the stock and use a wooden spoon to scrape any brown bits off the bottom of the pot. Add the remaining stock, diced tomatoes (with their juices), diced potato (if using), bay leaf, dried thyme, dried oregano, salt and pepper. Bring to a gentle boil, then reduce heat to a simmer.

Simmer

Let the soup simmer, uncovered or partially covered, for 20–25 minutes until the potato (if used) is tender and flavors have melded. Skim any foam or excess oil from the surface with a spoon.

Add quicker-cooking vegetables (zucchini, green beans, corn, cabbage) and canned beans to the pot after the initial 20–25 minute simmer so they remain bright and retain texture. If using frozen corn, stir it in directly. If using cooked shredded chicken, add it in the last 5–7 minutes to heat through without overcooking. Simmer an additional 6–8 minutes until all added vegetables are tender-crisp and beans are warmed through.

If you prefer a thicker, heartier soup, mash a cup of the cooked potato and stir it back into the pot to naturally thicken the broth. Adjust salt and pepper to taste after adding proteins and vegetables.

Remove and discard the bay leaf. Stir in chopped parsley and lemon juice to brighten the flavors. Taste and adjust seasoning with additional salt, pepper or red pepper flakes if desired.

Ladle soup into bowls and finish with a sprinkle of grated Parmesan and a pinch of crushed red pepper flakes for heat, if using. Serve hot with crusty bread.