Soup Of The Day Recipe

Prep vegetables

Peel and dice the carrot and potato, finely dice the onion, and mince the garlic. Measure and have thyme and bay leaf ready.

Heat a large heavy-bottomed pot over medium heat. Add olive oil and butter. When butter is melted and foaming, add the diced onion, carrot, and celery. Cook, stirring occasionally, until the onion is translucent and vegetables begin to soften, about 6–8 minutes.

Add the minced garlic and cook for 30–60 seconds until fragrant, being careful not to brown it.

Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes to cook the raw flour taste and create a light roux.

Gradually pour in the chicken (or vegetable) stock while stirring to avoid lumps, then add the water. Add the diced potato (if using), bay leaf, and thyme sprigs. Increase heat to bring the pot to a gentle boil.

Once boiling, reduce heat to a simmer. Skim any foam from the surface, cover partially, and simmer for 20–25 minutes, or until the potato and vegetables are tender.

Remove and discard the bay leaf and thyme stems. Use an immersion blender to purée about one-third to one-half of the soup for body and a thicker mouthfeel, or leave chunky if preferred. If you don’t have an immersion blender, transfer up to half the soup in batches to a blender, then return to the pot.

Season the base with salt and black pepper, tasting and adjusting seasoning as needed.

Stir in the cooked shredded chicken or cannellini beans and frozen peas. Simmer gently for 5–7 minutes to heat through and allow flavors to meld.

Add the chopped spinach and simmer for 1–2 minutes, until wilted.

If using, stir in the heavy cream and warm through for 1–2 minutes without boiling to preserve creaminess.

Finish with chopped parsley and lemon juice. Taste and adjust salt, pepper, or acidity.

Ladle the soup into bowls. Garnish each bowl with a drizzle of extra-virgin olive oil, a sprinkle of grated Parmesan, and croutons or a slice of crusty bread on the side.

Serve hot. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat gently on the stovetop, adding a splash of stock or water if needed.