In a large soup pot or Dutch oven, heat 2 tbs olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté, stirring occasionally, until the onion is translucent and the vegetables have softened, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Add Vegetables & Build Soup

Add primary vegetables and tomatoes

Add the chopped seasonal vegetables (2 cups) and the diced tomatoes (1 cup) to the pot. Stir to combine and cook 2–3 minutes to start releasing juices.

Pour in 6 cups broth and 1 cup water. Stir in the bay leaf, dried thyme or oregano, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Bring the mixture to a gentle boil over medium-high heat.

Simmer & Incorporate Protein

Once boiling, reduce heat to low and simmer, uncovered, 15–25 minutes until the vegetables are tender and flavors have melded. If using potatoes or denser vegetables, simmer closer to 25–30 minutes. If adding cooked protein (shredded chicken, beans, or tofu), stir it in during the last 5 minutes to heat through without overcooking.

Finish & Adjust

Remove and discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Stir in fresh parsley or basil (2 tbs) and 1 tsp lemon juice or red wine vinegar to brighten the flavors. If a creamier texture is desired, stir in 1/4 cup heavy cream or coconut milk and warm through for 2 minutes (do not boil after adding cream).

Serve

Ladle the soup into bowls. Garnish with grated Parmesan if using and a sprinkle of fresh herbs. Serve with crusty bread or crackers.