Feature Soup Seasonal Rotating- Ask Your Server For Details Recipe

Make a roux (optional for slightly thickened soups)

In a large heavy pot over medium heat, melt the butter. Add the flour and whisk constantly for 1–2 minutes until the mixture is pale golden and fragrant. If you prefer a clear broth (e.g., for brothy vegetable or consommé-style), skip the roux and proceed by heating the butter or oil and sautéing the aromatics.

Slowly pour in 2 cups of the chicken (or vegetable) broth while whisking to smooth out any lumps from the roux. Once incorporated, add the remaining broth and 1 cup of water and bring to a gentle simmer.

If using white wine, add it now and simmer 1–2 minutes to reduce slightly and cook off alcohol.

Heat a separate sauté pan (or use the same pot before adding broth if you skipped the roux) over medium heat and add a splash of oil or 1 tbsp butter. Add the diced onion, carrots, and celery (mirepoix) and cook, stirring occasionally, until the onion is translucent and vegetables begin to soften, about 6–8 minutes.

Add the minced garlic and seasonal vegetables (cut to uniform sizes). For mushrooms: cook until they release and reabsorb moisture, 4–5 minutes. For squash or root vegetables: cook 5–7 minutes to start softening. For tender vegetables like asparagus or peas, add later (see timing below).

Transfer the sautéed vegetables into the simmering broth. Add the tied fresh herbs and bay leaf. Maintain a gentle simmer and cook until vegetables are tender: hard squash/roots 15–20 minutes, mushrooms 8–12 minutes, tender spring vegetables 4–6 minutes (add them in the last 4–6 minutes).

If adding shredded cooked chicken, stir it into the simmering soup in the final 5 minutes to heat through. If using cooked white beans, add them with the longer-cooking vegetables so they warm evenly and absorb flavors.

Remove the herb bundle and bay leaf. If you used part roux and want a creamier finish, lower heat and stir in the heavy cream or coconut milk; heat gently for 2–3 minutes without boiling.

Taste and adjust seasoning: add salt (approximately 1 tsp, more to taste) and fresh-ground black pepper. Stir in the lemon juice to brighten flavors.

Ladle the soup into bowls. Finish each bowl with a drizzle of olive oil, a sprinkle of chopped parsley or chives, and additional cracked pepper if desired.

Serve hot with crusty bread or crackers. Leftovers keep in the refrigerator for 3 days; reheat gently on the stove. For best texture, add delicate herbs and any cream just before serving.