Soup Recipe

Heat a large heavy-bottomed pot over medium heat. Add olive oil and butter; melt until butter is foamy, about 1 minute.

Add the chopped onion, carrot, and celery. Sauté, stirring occasionally, until vegetables are softened and the onion is translucent, about 6–8 minutes.

Add the minced garlic and cook, stirring, until fragrant, about 30 seconds to 1 minute—do not let it brown.

Sprinkle the flour over the vegetables and stir well to coat. Cook the flour for 1–2 minutes to remove the raw taste, stirring constantly.

Slowly pour in the chicken or vegetable stock while whisking or stirring to avoid lumps. Add the bay leaf and thyme sprigs. Increase heat to bring the mixture to a gentle boil, then reduce to low and simmer uncovered for 15 minutes to allow flavors to meld.

After simmering, remove and discard the bay leaf and thyme stems. Season with salt and freshly ground black pepper. Taste and adjust seasoning as needed.

Tomato or Vegetable-forward

If using crushed tomatoes: stir them in after the base has simmered and simmer an additional 10 minutes to integrate flavors.

Potatoes or Pasta

If using diced potatoes: add them to the pot after the base begins simmering and cook until tender, about 12–15 minutes. If using dried pasta: add it with the potatoes and cook according to pasta package directions minus 1 minute to avoid overcooking. If using cooked pasta: add it in the last 2 minutes of reheating to warm through.

Protein (chicken or beans)

If using shredded cooked chicken: stir it into the hot soup and simmer 3–5 minutes until heated through. If using drained beans: add them after the base has simmered and warm gently for 5–7 minutes; if using canned beans and you prefer firmer texture, add them at the end just to heat through.

Greens

If adding spinach or kale: stir the chopped greens into the hot soup during the last 3–5 minutes of cooking until wilted (spinach will wilt faster than kale).

For a creamy finish (optional): reduce heat to low and stir in heavy cream or half-and-half. Heat gently—do not boil—just until warmed and slightly thickened, about 2–3 minutes.

Brighten the soup with 1 teaspoon lemon juice, then stir in chopped parsley and grated Parmesan. Taste and adjust salt, pepper, or acidity as needed.

Ladle the soup into bowls and serve with crusty bread or crackers. Garnish each bowl with an extra sprinkle of Parmesan and parsley if desired.