Large Soup Du Jour Recipe

Heat a large heavy-bottomed pot over medium heat. Add olive oil and butter. When the butter has melted and begins to foam, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and the onion is translucent, about 6–8 minutes.

Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant. Sprinkle the flour over the vegetables and stir to coat; cook for 1–2 minutes to remove the raw flour taste (this will slightly thicken the broth).

If using, pour in the white wine to deglaze the pot, scraping any browned bits from the bottom; simmer until the wine has mostly evaporated, about 1–2 minutes.

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

Season with 1 tsp salt and 1 tsp freshly ground black pepper. Reduce heat to maintain a gentle simmer and cook for 10 minutes to allow flavors to marry before adding heartier vegetables.

Add Potatoes and Chicken/Tofu

Add the halved baby potatoes and the diced chicken or tofu to the simmering broth. Continue to simmer gently until the potatoes are tender and the chicken is cooked through (chicken: about 10–12 minutes; tofu: about 6–8 minutes to heat through), stirring occasionally.

Add Quick-Cooking Vegetables

When the potatoes are nearly tender (after about 8–10 minutes), add the green beans, corn kernels, and frozen peas. Simmer an additional 4–6 minutes until the green beans are crisp-tender and peas and corn are heated through.

Taste a potato piece and a bit of protein to ensure doneness. Adjust simmer time up to 3–4 minutes if needed. Remove and discard the bay leaf and thyme sprigs (if used fresh).

Stir in the heavy cream or half-and-half if using, and simmer gently for 1–2 minutes to warm and incorporate. Do not boil after adding dairy to prevent curdling.

Stir in the chopped fresh parsley and lemon juice (if using). Taste and adjust seasoning with additional salt and pepper to taste.

Ladle the soup into large bowls. Serve with crusty bread or crackers on the side. Garnish each bowl with a sprinkle of extra parsley and a grind of black pepper.