Soups Of The Day Recipe

Prepare broth

In a large (4–5 quart) pot, combine 6 cups chicken stock (or 6 cups vegetable stock for vegetarian), 1 cup water, 2 bay leaves and 1 tablespoon whole peppercorns. Bring to a gentle simmer over medium heat, then reduce heat to low to keep warm while you prepare the aromatics.

Sweat vegetables

In a separate large sauté pan or in the same pot if empty, heat 2 tablespoons unsalted butter and 1 tablespoon olive oil over medium heat until butter foams. Add the diced onion, carrot and celery (about 1 cup each). Cook, stirring occasionally, until the vegetables are softened and translucent, about 7–9 minutes.

Add garlic and herbs

Stir in the 3 minced garlic cloves and the thyme sprigs; cook 30–60 seconds until fragrant. Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Add 2 tablespoons chopped parsley and stir to combine.

Combine with broth

Transfer the softened aromatics into the simmering broth. Bring the combined mixture back to a gentle simmer. Taste and adjust seasoning as needed.

Chicken Noodle Style

To the simmering broth and aromatics, add 1 cup dried small pasta and 2 cups cooked shredded chicken. Cook until pasta is al dente, 8–10 minutes. If the soup becomes too thick, add up to 1 cup additional water or stock. Finish with 1 tablespoon lemon juice and 1 tablespoon chopped chives. Serve hot with grated Parmesan and crusty bread.

Potato-Leek Style (Creamy optional)

Add 1 cup diced russet potato and 1 cup sliced leeks to the simmering broth. Simmer until potatoes are tender, 12–15 minutes. For a creamy texture, stir in 1 cup half-and-half or whole milk and warm through (do not boil). Use an immersion blender to puree partially for a chunky-creamy texture, or fully for a smooth soup. Adjust salt and pepper, finish with chopped parsley and grated Parmesan.

Corn Chowder

Add 1 cup corn kernels and 1 cup diced potato (if desired) to the simmering broth. Cook 8–10 minutes until vegetables are tender. Stir in 1 cup half-and-half, heat through, and finish with 1 tablespoon chopped chives, 1 tablespoon lemon juice, and cracked black pepper. Serve with croutons or crusty bread.

White Bean & Greens

Add 1 cup drained cannellini beans and 2 cups chopped spinach or kale to the simmering broth. Simmer 5–7 minutes until greens are wilted and beans warmed through. Finish with 1 tablespoon lemon juice, chopped parsley, and a drizzle of olive oil. Adjust salt and pepper to taste.

Tomato & Vegetable

Stir in 1 cup diced canned tomatoes and any additional diced vegetables (mushrooms, carrots, zucchini) and simmer 10–12 minutes. For a richer finish, stir in 1/2–1 cup half-and-half if desired. Finish with 1 tablespoon chopped basil or parsley and grated Parmesan.

Mushroom Soup (Earthy)

Add 2 cups sliced mushrooms to the sauté pan with a little extra butter if needed and cook until they release liquid and brown, 6–8 minutes. Transfer to the simmering broth and simmer 8–10 minutes. For a creamy mushroom soup, stir in 1 cup half-and-half and use an immersion blender for a partly smooth texture. Finish with chopped chives and cracked black pepper.

Remove and discard bay leaves and whole peppercorns before serving. Taste each soup variant and adjust seasoning with salt, pepper and a squeeze of fresh lemon juice as noted in each variant. Ladle soup into bowls and garnish with grated Parmesan, chopped chives or parsley, and a drizzle of olive oil if desired. Serve with crusty bread or croutons.