Homemade Soup Of The Day Recipe

Prepare aromatics

Heat a large heavy-bottomed pot over medium heat. Add butter and olive oil. When butter foams, add the chopped onion, carrots and celery. Sauté, stirring occasionally, until softened and 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 taste and create a light roux.

Add stock and simmer

Gradually pour in the chicken or vegetable stock while whisking to prevent lumps. Add diced potatoes (if using), bay leaf and thyme. Bring to a gentle boil, then reduce heat to a simmer. Simmer uncovered for 15–20 minutes, until potatoes are tender and flavors have melded.

Season and finish

Remove and discard the bay leaf and thyme stems. Stir in salt and pepper. If you prefer a creamier soup, stir in the milk or cream and warm through (do not boil). Adjust seasoning to taste.

Optional puree

For a smoother texture, use an immersion blender to pulse the soup to desired consistency (leave some chunks for texture) or transfer up to half the soup to a blender, puree, and return to the pot. Reheat gently if necessary.

About 3–5 minutes before the soup is done, add quick-cooking vegetables: frozen peas, corn or cut green beans. If adding chopped spinach or kale, stir it in 1–2 minutes before serving so it wilts but stays bright. Heat until vegetables are tender and fully warmed through.

Stir in chopped parsley and lemon juice right before serving. Ladle soup into bowls and drizzle a little extra-virgin olive oil on top. Taste and adjust salt, pepper or lemon as needed.

Activate yeast

In a small bowl, combine warm water, yeast and brown sugar or honey. Stir and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, whisk together whole wheat flour, all-purpose flour, rolled oats and salt. Make a well, add the foamy yeast mixture and olive oil. Stir until a shaggy dough forms. If dough is too dry, add water 1 tbsp at a time; if too sticky, add a little flour.

Knead and first rise

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes). Place in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm place until doubled in size, about 1–1.5 hours.

Shape and second rise

Punch down the dough, shape into a loaf, and place in a greased 9x5-inch loaf pan or on a baking sheet. Brush the top with milk (optional) and sprinkle with extra oats. Cover and let rise 30–45 minutes until puffy.

Bake

Preheat oven to 190°C (375°F). Bake the loaf 30–35 minutes until golden brown and a skewer inserted into the center comes out clean and the internal temperature reaches about 95–99°C (203–210°F). If the top browns too quickly, tent with foil for the last 10 minutes.

Cool

Remove bread from oven, cool in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing. Serve warm with the soup.