Soup Of The Day Recipe

Prepare aromatics

Heat a large heavy-bottomed pot over medium heat. Add olive oil and butter; when butter melts and foams, add the diced onion, carrot, and celery. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes.

Add garlic and flour

Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1–2 minutes to remove the raw flour taste and lightly toast.

Deglaze and build broth

Slowly pour in about 250 ml of the stock while stirring to deglaze the pot and form a smooth mixture. Gradually add the remaining stock and the water, stirring to combine. Add the bay leaf and dried thyme. Bring the mixture to a gentle simmer.

Season

Taste the broth and add 1 tsp salt and 1 tsp freshly ground black pepper (adjust to your taste).

Cook potatoes

Add the diced potatoes to the simmering broth. Cook uncovered for about 10 minutes until they begin to become tender.

Add remaining vegetables

Add the diced zucchini, drained diced tomatoes, and frozen peas to the pot. Stir to combine and continue simmering for another 6–8 minutes until all vegetables are tender but not mushy.

Add protein

If using cooked shredded chicken, add it now and heat through for 3–4 minutes. If omitting, the soup remains hearty and vegetable-forward.

Finish with cream and lemon

Stir in the heavy cream or coconut milk if using, and simmer 2 minutes more without boiling. Remove the pot from the heat and stir in the lemon juice to brighten the flavors.

Adjust seasoning

Remove the bay leaf. Taste and adjust salt and pepper as needed. If you want a thicker soup, use an immersion blender to purée 1–2 cups of the soup and stir it back in for body (optional).

Serve

Ladle the soup into bowls, sprinkle with chopped fresh parsley and grated Parmesan if desired. Serve with crusty bread slices on the side.