In a large heavy-bottomed pot set over medium heat, add olive oil and butter. Once butter melts and the oil shimmers, add diced onion, celery, and carrot. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

roux (light)

Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes to cook off the raw flour taste and create a light thickening base.

Gradually pour in the stock while stirring or whisking to avoid lumps. Add the water and bay leaf. Increase heat to bring to a gentle simmer.

Main Vegetables & Protein (change daily as desired)

Add the diced potato to the simmering broth first (it takes longest). Simmer for 8 minutes.

Add zucchini and mushrooms (and canned tomatoes, if using). Continue simmering until all vegetables are tender, about 6–8 more minutes.

Stir in the cooked shredded chicken or drained white beans to heat through, simmer 3–4 minutes. If using beans and making a creamier soup, mash a small portion of beans against the pot side to slightly thicken the broth.

Seasoning & Finish

Remove the bay leaf. Stir in dried thyme, dried oregano, kosher salt, and freshly ground black pepper. Taste and adjust salt and pepper as needed.

If desired, stir in the heavy cream or coconut milk for a creamier texture and simmer gently for 2 minutes to heat through (do not boil vigorously after adding cream).

Finish with chopped fresh parsley and a squeeze of fresh lemon juice to brighten flavors. Give the soup one final stir.

Ladle soup into bowls and serve hot. Offer additional salt, pepper, and lemon on the side for guests to adjust to taste.