Soup Du Jour Recipe

Sweat aromatics

In a large soup pot or Dutch oven, heat the butter and olive oil over medium heat until the butter foams. Add the diced onion, carrots, and celery and cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 6–8 minutes.

Add the minced garlic, thyme leaves, and bay leaf and cook for another 1 minute, stirring constantly, until fragrant.

Add the diced potato to the pot and stir to coat in the aromatics. Cook for 2 minutes to start softening the potato.

Add the sliced mushrooms and cook until they release their liquid and begin to brown lightly, about 4 minutes.

Add the diced zucchini, chopped tomatoes, and frozen peas to the pot and stir to combine.

Pour in the vegetable or chicken stock and the optional cup of water if needed to cover the vegetables by about 1 inch. Stir to combine.

Bring the soup to a gentle simmer over medium-high heat, then reduce heat to maintain a low simmer. Partially cover and cook until the potatoes are tender when pierced with a fork, about 15–20 minutes.

Season with kosher salt, freshly ground black pepper, and red pepper flakes if using. Taste and adjust seasoning as needed.

If you prefer a richer, creamier soup, stir in the heavy cream or half-and-half and heat gently for 2–3 minutes without boiling. For a lighter finish, skip the cream and proceed.

Remove the bay leaf. Stir in the lemon juice to brighten the flavors.

Ladle the soup into bowls and garnish with chopped fresh parsley and grated Parmesan cheese if desired.