Homemade Soup Of The Day Recipe

Prepare aromatics

In a large heavy-bottomed pot or Dutch oven, heat 2 tbs olive oil and 1 tbs butter over medium heat until butter melts and foams.

Add 1 cup chopped onion, 1 cup diced carrots and 1 cup diced celery. Cook, stirring occasionally, until vegetables soften and the onion becomes translucent, about 7–8 minutes.

Add 3 tsp minced garlic and cook 30–45 seconds until fragrant, stirring so garlic doesn't brown.

Make a light roux

Sprinkle 2 tbs flour over the softened vegetables and stir for 1–2 minutes to cook the raw flour taste and lightly coat the veg. This will slightly thicken the broth.

Slowly pour in 6 cups broth and 1 cup water while stirring to prevent lumps. Scrape up any browned bits from the bottom of the pot.

Add 1 bay leaf and 2 tbs fresh thyme (or 2 sprigs), 1.5 tsp salt and 1 tsp freshly ground black pepper. Bring the mixture to a gentle boil over medium-high heat.

Reduce heat to a simmer and cook uncovered for 8–10 minutes to allow flavors to meld before adding the firmer vegetables.

Add 2 cups diced potatoes to the simmering broth. Continue to simmer until potatoes are nearly tender, about 10–12 minutes.

Stir in 1 cup diced zucchini, 1 cup canned diced tomatoes with their juices, and 1 cup frozen peas. Return to a gentle simmer and cook 5–7 minutes until all vegetables are tender but not mushy.

If using protein, stir in 1 cup cooked shredded chicken during the last 3–4 minutes just to heat through. Taste and adjust seasoning.

Remove and discard the bay leaf and any thyme stems. Turn off the heat.

For a brighter finish, stir in 1 tbs lemon juice. For a richer, creamier soup, stir in 1/2 cup heavy cream now and heat gently (do not boil) until combined.

Stir in 2 tbs chopped fresh parsley. Taste and adjust salt and pepper to preference.

Ladle soup into bowls and garnish with additional parsley or a drizzle of olive oil if desired.

Mix and proof dough

In a large mixing bowl, stir together 1.25 cups warm water and 1 tsp sugar. Sprinkle 2.25 tsp active dry yeast over the water and let sit 5–10 minutes until foamy.

Add 3 cups flour, 1 tsp salt and 1 tbs olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook for 5–6 minutes.

Form dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes.

Shape and bake

Punch down the dough, shape into a round or loaf and place on a parchment-lined baking sheet or into a lightly oiled loaf pan. Cover and let rise 30–45 minutes until puffy.

Preheat the oven to 425°F (220°C). If you like a crusty top, slash the loaf with a sharp knife and brush lightly with water or olive oil.

Bake for 20–30 minutes (20 minutes for rolls or small loaves, 25–30 minutes for a full loaf) until golden brown and the internal temperature reaches about 200°F (93°C). Remove from oven and cool at least 10 minutes before slicing.

Serve warm with the soup.