Add the diced onion, carrot and celery (mirepoix). Sauté, stirring occasionally, until vegetables are softened and the onion is translucent, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Make a light roux

Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and lightly coat the vegetables.

If using, pour in the white wine to deglaze the pan, scraping any fond from the bottom. Allow the wine to reduce by half, about 1 minute.

Gradually pour in the chicken or vegetable stock while stirring to avoid lumps. Add the bay leaf and thyme sprigs. Bring the mixture to a gentle simmer.

Season with 1 tsp salt and 1/2 tsp black pepper. Reduce heat to maintain a gentle simmer and cook until vegetables are tender and flavors meld, about 15–20 minutes.

Optional Protein/Vegetable Add-ins (choose 1–2)

If adding diced potatoes, add them after the soup comes to a simmer and cook 10–12 minutes until tender.

If adding sliced mushrooms, add them at the same time as the potatoes or about 8–10 minutes before the end of simmer so they release moisture and become tender.

If using cannellini beans or shredded cooked chicken, stir them in during the last 3–5 minutes of cooking just to heat through; adjust salt as needed.

If using frozen peas, add them in the final 1–2 minutes of cooking to keep color and texture.

Finish & Garnish

Remove and discard the bay leaf and thyme stems. Taste the soup and adjust seasoning with remaining 1/2 tsp salt and 1/4 tsp black pepper, or to taste.

If you want a creamier texture, stir in the heavy cream or half-and-half now and warm through gently for 1–2 minutes. Do not boil after adding cream.

Stir in the chopped parsley, grated Parmesan and lemon juice if using. Taste and adjust acidity with a few more drops of lemon if desired.

Ladle the soup into bowls, garnish with extra parsley or Parmesan as desired, and serve with crusty bread.