Daily Scratch Soup Recipe

Prepare broth

In a large soup pot or Dutch oven, pour in 6 cups chicken (or vegetable) broth and 1 cup water. Add the bay leaf and thyme sprigs. Keep pot over low heat while you prepare the aromatics so the broth stays warm.

Season the broth with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Adjust later to taste.

Sauté aromatics

Heat 2 tablespoons unsalted butter (or olive oil) in the soup pot over medium heat. Add the diced onion, carrots, and celery (the mirepoix) and sauté, stirring occasionally, until the vegetables are softened and the onions are translucent, about 6–8 minutes.

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

Add starchy vegetables

Add the diced potato to the pot and stir to coat in the butter. Cook 2–3 minutes to start releasing starch.

Pour the warm broth mixture into the pot with the sautéed vegetables. Increase heat to bring to a gentle boil, then reduce to a simmer.

Simmer uncovered until the potatoes are nearly tender, about 10–12 minutes.

Stir in the diced zucchini, frozen peas, corn kernels, and drained diced tomatoes (if using). Continue to simmer until all vegetables are tender, another 5–7 minutes.

Add the chopped spinach or kale in the last 2 minutes of cooking and stir until wilted (for kale, allow 3–4 minutes).

If using shredded rotisserie chicken or cooked beans, stir them into the soup to heat through for 2–3 minutes. Taste and adjust seasoning as needed.

Finish soup

Remove and discard the bay leaf and thyme stems. Stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped fresh parsley. If desired, stir in 2 tablespoons grated Parmesan for richness.

Ladle into cups or bowls, sprinkle a pinch of red pepper flakes over each serving if you like heat, and garnish with additional parsley and grated Parmesan as desired.

Serve hot. Keeps refrigerated for up to 4 days or freeze for up to 3 months.