Homemade Soup Recipe

Saute aromatics

Heat a large heavy-bottomed pot over medium heat. Add olive oil and butter. When butter melts and starts to foam, add diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened and onions are translucent, about 6–8 minutes.

Add garlic and flour

Stir in minced garlic and cook 30–45 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to remove the raw flour taste and create a light roux.

Deglaze and simmer

Slowly pour in the stock and water while whisking to prevent lumps. Add bay leaf and thyme sprigs. Increase heat to bring to a gentle boil, then reduce to a simmer. Season with 1 tsp salt and 1 tsp pepper. Simmer uncovered for 10 minutes to allow flavors to meld.

Add the diced potatoes to the simmering broth first (if using) and cook 8–10 minutes until nearly tender. Then add green beans and corn and cook 4–6 more minutes until all vegetables are tender. Stir in the canned diced tomatoes and the cooked shredded chicken (or cooked beans). Continue simmering 3–5 minutes to heat through and let flavors combine. Taste and add up to 1/2 tsp more salt if needed.

If making a creamy version, lower heat and stir in heavy cream or half-and-half; warm through but do not boil for 2–3 minutes. Remove bay leaf and thyme stems. Stir in chopped parsley and lemon juice. Adjust seasoning with remaining salt and a pinch of red pepper flakes if desired.

Serve hot. Garnish with extra parsley and an extra crack of black pepper if you like.