Daily Soup Recipe

Prepare aromatics

Heat a large heavy-bottomed pot over medium heat. Add 2 tbs olive oil and 1 tbs butter. When butter foams, add the diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes.

Add garlic and flour

Add 3 tsp minced garlic and cook 30–45 seconds until fragrant. Sprinkle 2 tbs flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux.

Deglaze and add liquids

Slowly pour in 6 cups stock while whisking to prevent lumps. Stir in the 14 oz crushed tomatoes, 1 tsp dried thyme, 1 tsp dried oregano, and 1 bay leaf. Bring the pot to a gentle simmer.

Simmer and season

Reduce heat to low and simmer uncovered for 20–25 minutes to let flavors meld. Skim any foam or excess oil from the surface. Season with 1.5 tsp salt and 1 tsp black pepper, tasting and adjusting as needed.

Finish

If using spinach, stir in 2 cups baby spinach and cook 2–3 minutes until wilted. Remove bay leaf. For a creamier soup, stir in 1/2 cup heavy cream or half-and-half off the heat. Recheck seasoning and adjust salt/pepper.

Serve

Ladle soup into bowls and garnish with 2 tbs chopped fresh parsley. Keep warm until ready to serve alongside garlic toast.

Prepare garlic butter

Preheat oven to 400°F (200°C). Slice the baguette in half lengthwise or into 1-inch slices. In a small bowl, combine 4 tbs softened butter, 2 tsp minced garlic, 1 tsp olive oil, 0.25 tsp salt, and 1 tbs chopped fresh parsley. Mix until smooth. Stir in 2 tbs grated Parmesan if using.

Assemble and bake

Spread the garlic butter evenly over the cut sides of the bread. Place on a baking sheet buttered-side up and bake in the preheated oven for 8–10 minutes until edges are golden and butter is melted. For extra crispness, broil 1–2 minutes at the end—watch closely to prevent burning.

Finish and serve

Remove from oven, let cool 1 minute, then slice (if not pre-sliced) and serve warm alongside the soup.