Soup Of The Day Recipe

Heat a large heavy-bottomed pot over medium heat. Add olive oil and butter; when butter melts and starts to foam, add the diced onion, carrot, and celery. Sauté, stirring occasionally, until the onion is translucent and vegetables begin to soften, about 6–8 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Add the diced potatoes to the pot and stir to coat in the aromatics. Cook 2–3 minutes to let them pick up flavor.

Add chopped tomatoes and zucchini; stir to combine. If using shredded cooked chicken, add it now so it can warm and absorb flavors.

Add the frozen peas toward the end of simmering (see below) so they stay bright and retain some texture.

Pour in the chicken or vegetable stock and the cup of water. Add the bay leaf, dried thyme, dried oregano, salt, black pepper, and red pepper flakes if using. Stir well and bring the pot to a gentle boil over medium-high heat.

Once boiling, reduce heat to a simmer. Partially cover and simmer until the potatoes are tender when pierced with a fork, about 15–18 minutes.

When potatoes are tender, add the frozen peas (if not already added) and simmer 2–3 minutes until heated through. Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaf.

For a creamier soup, stir in the heavy cream or half-and-half and warm gently for 1–2 minutes without boiling. Alternatively, for a slightly thicker texture without cream, remove 1 cup of hot soup, blend until smooth, and stir back into the pot.

Stir in the fresh lemon juice and chopped parsley to brighten flavors. If using, add grated Parmesan and stir until melted.

Ladle the soup into bowls and garnish with additional parsley and a grind of black pepper. Serve hot.