Soup Du Jour Recipe

Sauté the aromatics

In a large heavy-bottom pot over medium heat, melt the butter with the olive oil. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Make a light roux

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

Deglaze

If using, add the white wine and scrape up any browned bits from the bottom of the pot. Allow the wine to reduce by half, about 1–2 minutes.

Add stock and aromatics

Slowly pour in the chicken or vegetable stock while stirring to prevent lumps. Add the bay leaf and thyme sprigs. Increase heat to bring the soup to a gentle boil, then reduce to a simmer.

Simmer

Simmer uncovered for 15 minutes to meld flavors. Taste and season with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper, adjusting to your preference.

Add starchy vegetables or hearty additions first: if using diced potatoes, add them after the initial 15-minute simmer and cook until tender, about 12–15 minutes. If using mushrooms, add them when you add potatoes (or at start of this step) and cook until they release their liquid and soften, about 6–8 minutes.

If adding shredded cooked chicken, diced tomatoes, frozen peas, or cooked pasta, add them in the last 5 minutes of cooking to warm through without overcooking. Adjust simmer time so all components are heated through and potatoes (if used) are tender.

Finish the soup

Remove and discard the bay leaf and thyme stems. If you want a creamier texture, stir in the heavy cream or crème fraîche now and heat gently—do not boil—just until warmed, about 2 minutes. Stir in lemon juice to brighten the flavors.

Adjust seasoning

Taste and correct seasoning with additional salt and pepper as needed. If the soup tastes flat, a pinch more salt or a squeeze more lemon will help.

Serve

Ladle the soup into warmed bowls. Garnish each bowl with chopped parsley, chives, and a sprinkle of grated Parmesan if desired. Serve immediately with crusty bread.