House Made Soup Recipe

sweat aromatics

In a large heavy-bottomed pot over medium heat, melt the butter with the olive oil. Add the diced onion, carrots, and celery and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

add garlic and flour

Stir in the minced garlic and cook 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour and form a light roux.

deglaze and simmer

Slowly pour in the stock while whisking to prevent lumps. Add the bay leaf and thyme sprigs. Increase heat to bring to a gentle boil, then reduce to a simmer. Simmer uncovered for 15 minutes to allow the flavors to meld and the base to slightly thicken.

season

Remove thyme sprigs and bay leaf. Season with salt and freshly ground black pepper; adjust to taste.

tomato or vegetable additions

If using diced tomatoes, add them after the base has simmered and simmer an additional 10 minutes. If using cubed potatoes or sweet potatoes, add them with the stock at the deglaze step and simmer 12–15 minutes until tender.

beans, grains, or protein

If using canned beans or chickpeas, stir them in during the last 5–7 minutes of simmering to heat through. For shredded cooked chicken or diced tofu, add in the last 3–5 minutes just to warm and avoid overcooking. If using mushrooms, sauté the sliced mushrooms in a separate skillet in 1 tsp olive oil until browned (4–6 minutes) and stir into the soup.

greens or cream

If adding fresh spinach or kale, stir in during the last 2–3 minutes until wilted. For creamy versions, reduce simmer time by 2–3 minutes and stir in the cream or coconut milk at low heat—do not boil after adding cream to prevent splitting.

brighten and finish

Once all additions are heated through and vegetables are tender, remove the pot from heat. Stir in the lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper. If desired, stir in grated parmesan for extra richness.

prepare sourdough

Preheat oven to 375°F (190°C). Arrange sourdough slices on a baking sheet. Brush lightly with 2 tsp olive oil and sprinkle with 1/4 tsp salt. Toast in the oven for 6–8 minutes until crisp and golden at edges.

serve

Ladle soup into bowls, garnish with additional parsley and a little grated parmesan if desired. Serve immediately with warm sourdough on the side.