In a large heavy-bottomed pot set over medium heat, melt the butter with the olive oil. Add the diced onion, carrot and celery (mirepoix) and cook, stirring occasionally, until the vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

roux and deglaze

Sprinkle the flour over the softened vegetables and stir continuously for 1–2 minutes to cook the raw flour taste. Gradually pour in 250 ml of the stock while stirring or whisking to form a smooth slurry and prevent lumps.

add remaining stock and milk

Add the remaining stock (750 ml) and the whole milk, stirring to combine. Increase heat to bring the soup to a gentle simmer.

Main flavor components (choose or combine)

prepare chosen vegetables/protein

If using mushrooms: add sliced mushrooms to the pot and simmer for 10 minutes until tender. If using potato: add diced potato now and simmer 12–15 minutes until fork-tender. If using roasted butternut squash: add cubed roasted squash and simmer 5–7 minutes to heat through. If using tomatoes: add peeled chopped tomatoes and simmer 10–12 minutes to break down. You can combine up to two of these components (for example potato + mushrooms) — adjust simmer time so all pieces become tender.

add aromatics

Add the thyme sprigs and bay leaf to the pot during the simmer so their flavors infuse the broth.

Seasoning & texture

blend for smoothness (optional)

For a smoother, creamier soup, remove the thyme sprigs and bay leaf, then use an immersion blender to purée the soup until you reach the desired texture. Alternatively, transfer in batches to a countertop blender and puree, then return to the pot. If you prefer a chunkier soup, skip blending.

finish with cream and seasoning

Stir in the heavy cream and smoked paprika (if using). Season with salt and freshly ground black pepper, taste and adjust seasoning. Simmer gently 2–3 minutes more to meld flavors.

Finish & garnish

brighten and serve

Stir in the lemon juice and chopped parsley just before serving. Ladle the soup into bowls, scatter grated Parmesan over each bowl if desired and serve with crusty bread or croutons on the side.

Leftovers: Cool to room temperature, store in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months. Reheat gently on the stovetop, thinning with a splash of stock or milk if the soup has thickened.