Sopa Do Dia Recipe

Prepare aromatics

Heat a large pot over medium heat. Add the 2 tbs olive oil. When shimmering, add the finely chopped onion (1 cup), diced carrot (1 cup) and diced celery (3/4 cup). Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add garlic and tomato paste

Stir in the minced garlic (2 tsp) and cook for 30–45 seconds until fragrant. Add the tomato paste (1 tbs) and cook 1–2 minutes, stirring, to remove raw tomato flavor.

Create a light roux (optional)

Sprinkle the all-purpose flour (1 tbs) over the vegetables and stir for 1 minute to cook the flour. This will slightly thicken the soup. If you prefer a lighter broth, skip the flour.

Deglaze

Pour in the white wine (1/4 cup) if using, scraping up any browned bits on the bottom of the pot. Let it reduce by half, about 1–2 minutes.

Add stock and aromatics

Add the chicken or vegetable stock (6 cups), bay leaf (1 piece) and dried thyme (1 tsp). Stir to combine and bring to a gentle simmer.

Add heartier vegetables

Add the diced potato (1 cup) and bring the soup to a simmer. Cook until the potato is nearly tender, about 10 minutes.

Add remaining vegetables and tomatoes

Add the diced zucchini (1 cup) and the drained canned diced tomatoes (1 cup). Continue simmering until all vegetables are tender, another 6–8 minutes.

Add protein and season

Stir in the cooked shredded chicken or cannellini beans (1 cup) if using. Season with salt (1 tsp) and black pepper (1/2 tsp). Taste and adjust seasoning as needed. Remove and discard the bay leaf.

Finish with flavor: Remove the pot from heat and stir in the chopped fresh parsley (2 tbs) and freshly squeezed lemon juice (1 tsp) to brighten the soup. Drizzle with extra-virgin olive oil (1 tsp) and, if desired, stir in the grated Parmesan (2 tbs) for richness.

Serve: Ladle the soup into bowls. Serve with crusty bread or toasted slices (4 slices) or croutons on the side. Offer extra grated Parmesan and cracked black pepper at the table.