Cup Of Soup Recipe

Prep vegetables

Finely dice the yellow onion, carrot and celery so they measure about 0.5 cup, 0.5 cup and 0.25 cup respectively. Mince the garlic clove.

Sweat aromatics

Melt 1 tbs unsalted butter in a small saucepan over medium heat. Add the diced onion, carrot and celery and a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make roux

Sprinkle 1 tbs all-purpose flour over the softened vegetables and stir continuously for 1 minute to cook the raw flour taste. This will thicken the soup slightly.

Add liquids

Slowly whisk in 2 cups of low-sodium chicken or vegetable broth until smooth. Bring the mixture to a gentle simmer and cook 3–4 minutes to allow the broth to reduce slightly.

Finish base

Stir in 1/2 cup whole milk. Keep the soup at a low simmer — do not boil — for 1–2 minutes until heated through and slightly thickened.

If using cooked shredded chicken, add 1/2 cup to the simmering soup to warm through, about 2 minutes. Add 1/4 cup frozen peas and 1/4 cup corn and cook 1–2 minutes until vegetables are heated. If you prefer the soup smoother, pulse the soup gently with an immersion blender for 10–15 seconds to partially purée the vegetables, or ladle half the soup into a blender, puree until smooth, then return to the pot.

Season the soup with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp dried thyme. Taste and adjust seasoning as needed. Stir in 1 tbs chopped fresh parsley and 1/2 tsp lemon juice if using to brighten the flavors.

Keep the soup on low heat for another minute to let flavors meld, then remove from heat.

Ladle the soup into a cup or mug (about 1 to 1 1/4 cups). Serve immediately with crackers or a slice of crusty bread. Garnish with an extra sprinkle of parsley or a grind of black pepper, if desired.