Soup Of The Day Recipe

Heat fats

In a large soup pot, heat olive oil and butter over medium heat until butter is melted and sizzling but not browning.

Add the diced onion, carrots and celery to the pot and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add minced garlic and cook for 30–45 seconds until fragrant but not browned.

Stir in diced potato (if using) and chopped tomatoes. Cook 2–3 minutes to combine flavors and release tomato juices.

Pour in the stock and water. Scrape any browned bits from the bottom of the pot with a wooden spoon.

Add bay leaf, thyme sprigs, salt (start with 1 tsp), black pepper, and red pepper flakes (if using). Bring the soup to a gentle boil over medium-high heat.

Once boiling, reduce heat to a simmer, cover partially, and simmer until potatoes and any raw vegetables are tender, about 12–15 minutes.

If using short pasta, add it now and simmer until pasta is al dente (follow package time, typically 8–10 minutes). If using rice, add pre-cooked rice at the end. If using shredded cooked chicken or white beans, stir them in during the last 5 minutes to heat through.

Taste the soup and adjust seasoning: add more salt as needed and adjust black pepper. Remove and discard bay leaf and thyme stems.

Stir in chopped parsley and fresh lemon juice to brighten flavors. If you prefer a smoother soup, use an immersion blender to purée up to half the soup for body, then mix back in.

Ladle soup into bowls. Top each serving with grated Parmesan (if using) and extra parsley. Serve with crusty bread slices on the side.

Estimated to serve warm. Leftovers keep in the refrigerator for 3–4 days; reheat gently on the stove and add a splash of stock or water if thickened.