Soup Of The Day Recipe

Heat fat and sweat vegetables

In a large heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium heat until butter is melted and shimmering. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables have softened, about 6–8 minutes.

Add garlic

Add the minced garlic and cook, stirring constantly, for 30–45 seconds until fragrant. Do not brown the garlic.

Add firm vegetables and mushrooms

Add the diced potatoes and sliced mushrooms to the pot. Stir to combine and cook for 2–3 minutes to start softening the potatoes and release mushroom moisture.

Add remaining vegetables and tomatoes

Stir in the diced zucchini and the canned diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot.

Add optional protein

If using cooked shredded chicken, set it aside now — it will be added near the end to warm through. If you prefer a vegetarian version, skip this ingredient.

Add liquids and seasonings

Pour in the chicken or vegetable broth and the cup of water. Add the bay leaf, dried thyme, dried oregano, kosher salt, black pepper, and red pepper flakes if using. Stir to combine.

Simmer

Bring the soup to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover partially, and simmer until the potatoes are tender when pierced with a fork, about 15–20 minutes.

Finish and adjust seasoning

Remove the bay leaf. If using shredded chicken, stir it into the soup and simmer 2–3 minutes until warmed through. Taste and adjust salt and pepper as needed. Stir in the fresh lemon juice to brighten the flavors.

Serve

Ladle soup into bowls and garnish each serving with chopped fresh parsley and a sprinkle of freshly grated Parmesan if desired. Serve hot with crusty bread.