Soup Of The Day Recipe

Sweat aromatics

In a large heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium heat until butter melts and foams. Add the finely diced onion, carrot, and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add garlic and flour

Add the minced garlic and cook for 30 seconds until fragrant. Sprinkle in the all-purpose flour and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux.

Deglaze and add liquid

Slowly pour in 500 ml of the stock, stirring or whisking to incorporate the roux without lumps. Add the remaining stock and the 250 ml water. Scrape any browned bits from the bottom of the pot. Add the bay leaf and thyme sprigs, and bring the mixture to a gentle simmer.

Add heartier vegetables

Add the diced potato and mushrooms to the simmering broth. Cook, uncovered, for about 10 minutes until the potato begins to become tender.

Add more vegetables and protein

Stir in the zucchini and drained diced tomatoes. If using cooked shredded chicken, add it now to warm through; if using canned white beans, add them and stir gently to avoid breaking the beans. Continue simmering for another 8–10 minutes until all vegetables are tender and flavors have melded.

Season and finish

Discard the bay leaf and thyme stems. Stir in the salt, freshly ground black pepper, and lemon juice. Taste and adjust seasoning: add more salt or lemon if needed. If you prefer a creamier soup, stir in the heavy cream or coconut milk and warm through (do not boil) for 2–3 minutes.

Serve

Ladle the soup into bowls. Sprinkle chopped fresh parsley and grated Parmesan over each serving if using. Serve hot with crusty bread.