Soup Du Jour Recipe

Sweat the aromatics

Heat a large heavy-bottomed pot over medium heat. Add the olive oil and butter. When butter is melted and sizzling, add the diced onion, carrots and celery. Cook, stirring occasionally, until vegetables are soft and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Make a light roux

Sprinkle the flour over the softened vegetables and stir to coat. Cook for 1–2 minutes to remove raw flour taste, stirring constantly so it doesn’t brown.

Deglaze and add liquids

If using, pour in the white wine to deglaze the pan, scraping up any bits from the bottom; simmer until reduced by half, about 2–3 minutes. Add the chicken or vegetable stock, water, and the bay leaf. Increase heat to bring the mixture to a gentle boil, then reduce to a simmer.

Cook root vegetables and proteins

Add the diced potatoes and any raw proteins (chicken pieces or mushrooms) to the simmering broth. Simmer until potatoes are tender and chicken is cooked through (if using chicken) — about 12–15 minutes. If using pre-cooked protein, add it later with quick-cooking vegetables to warm through.

Add quick-cooking vegetables

Stir in the zucchini, corn and frozen peas. Simmer for an additional 4–6 minutes until zucchini is tender and peas are heated through.

Season and finish

Remove the bay leaf and thyme sprigs (if whole). Stir in the fresh thyme leaves (if stripped from stems), chopped parsley, dried oregano, salt and pepper. Taste and adjust seasoning as needed. For a richer soup, stir in the heavy cream or half-and-half and warm through for 2–3 minutes without boiling. Add the lemon juice to brighten the flavors.

If you prefer a thicker, creamier texture, use an immersion blender to purée 1–2 cups of the soup in the pot, or transfer 1–2 cups to a blender, purée and return to the pot; stir to combine.

Ladle soup into bowls. Top with grated Parmesan and chopped chives. Serve with slices of crusty bread or crostini on the side.