Homemade Soup Of The Day Recipe

Heat oil and sweat aromatics

In a large heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium heat until butter melts and foams. Add diced onion, carrots and celery. Sauté, stirring occasionally, until softened and translucent, about 6–8 minutes. Season lightly with a pinch of salt to help draw out moisture. Add minced garlic and cook for 30–45 seconds until fragrant.

Add firmer vegetables

Add the cubed potatoes to the pot and stir to coat in the aromatics. Cook for 2–3 minutes to begin softening.

Add remaining vegetables and protein

Stir in diced zucchini, frozen corn, and canned diced tomatoes (with their juices). If using cooked shredded chicken or beans, add them now so they can warm through and absorb flavors. Mix well.

Add stock and seasonings

Pour in the chicken or vegetable stock and water, then add the bay leaf, dried thyme, dried oregano, salt, black pepper and red pepper flakes if using. Stir to combine, scraping any browned bits from the bottom of the pot.

Simmer

Bring the soup to a gentle boil over medium-high heat, then reduce heat to low and simmer, partially covered, for 18–22 minutes, or until the potatoes are tender and all vegetables are cooked through. Taste and adjust seasoning with additional salt and pepper if needed.

Finish and freshen

Remove and discard the bay leaf. Stir in fresh lemon juice and chopped parsley. If you prefer a slightly thicker or creamier texture, remove 1–2 cups of the soup, blend until smooth, and stir it back into the pot. Alternatively, stir in grated Parmesan for a richer finish.

Ladle the soup into bowls, garnish with additional parsley and a sprinkle of Parmesan if desired, and serve hot with crusty bread.