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 onions are translucent, about 6–8 minutes.

Add garlic and flour

Add the minced garlic and cook for 30–45 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook the raw flour flavor and create a light roux.

Add liquids

Gradually pour in the chicken or vegetable stock while stirring to avoid lumps, then add the cup of water. Increase heat to bring the mixture to a gentle boil.

Simmer vegetables

Add the diced potatoes and bring the pot to a gentle simmer. Cook for 10 minutes, then add zucchini, canned tomatoes, and frozen peas. Continue simmering until all vegetables are tender, about 8–10 more minutes.

Add protein

If using cooked shredded chicken, stir it in now and heat through for 3–5 minutes. If you prefer a vegetarian soup, omit the chicken and taste for seasoning adjustments.

Season

Add the bay leaf, dried thyme, dried oregano, salt, black pepper, and red pepper flakes (if using). Reduce heat to low and simmer gently for 5–7 minutes to allow flavors to meld. Taste and adjust salt and pepper as needed.

Remove and discard the bay leaf before finishing.

Finish with cream and acid

Stir in the heavy cream or half-and-half if using, and warm through for 1–2 minutes without boiling. Remove the pot from heat and stir in fresh lemon juice and chopped parsley.

Serve

Ladle the soup into bowls and top each serving with a sprinkle of grated Parmesan if desired. Serve hot with crusty bread.