House-made Soups Recipe

Sauté aromatics

In a large Dutch oven or heavy pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Make a light roux (optional)

Sprinkle the flour over the softened vegetables and stir to coat. Cook 1–2 minutes to remove raw flour taste; this will slightly thicken the broth and give body to the soup.

Add liquids and chicken

Slowly whisk in the chicken stock and water to deglaze the pot and dissolve any flour lumps. Add the whole chicken breasts or thighs, bay leaf, thyme sprigs, and dried oregano. Increase heat to bring to a gentle boil, then reduce heat to low and simmer, uncovered, 18–22 minutes or until the chicken is cooked through (internal temp 165°F / 74°C).

Shred chicken and finish

Remove the cooked chicken to a cutting board and shred with two forks. Discard thyme stems and bay leaf. Return shredded chicken to the pot. Stir in frozen peas and simmer 2–3 minutes to heat through. Taste and season with kosher salt and freshly ground black pepper. Stir in chopped parsley and lemon juice if using. Keep warm until serving.

Serve: Ladle into bowls and garnish with extra parsley or a drizzle of good olive oil. Offer crusty bread on the side.

Sweat vegetables

Heat olive oil in a medium pot over medium heat. Add the chopped onion and diced carrots and cook, stirring occasionally, until very soft and translucent, about 8–10 minutes. Add the garlic and cook 30–45 seconds until fragrant.

Build tomato base

Stir in the tomato paste and cook 1–2 minutes to concentrate flavor. Add the crushed tomatoes, stock, sugar, dried basil, salt, and black pepper. Bring to a gentle simmer and cook uncovered 15–20 minutes to allow flavors to meld.

Blend until smooth

Remove from heat and, if desired, stir in the butter for extra richness. Use an immersion blender to puree the soup until smooth and silky. Alternatively, carefully transfer soup in batches to a blender and puree, then return to the pot.

Finish with cream

Stir in the heavy cream and warm gently over low heat—do not boil after adding cream. Adjust seasoning to taste. Stir in chiffonaded fresh basil if using. Serve hot with a swirl of cream or a basil leaf garnish.

Sauté base

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and parsnip. Cook until softened and beginning to brown at the edges, about 7–9 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add lentils and spices

Stir in the rinsed lentils, tomato paste, ground cumin, smoked paprika, bay leaf, salt, and pepper. Cook 1 minute to coat the lentils and toast the spices slightly.

Simmer

Add the vegetable stock, bring to a boil, then reduce heat and simmer, partially covered, 25–30 minutes or until lentils and vegetables are tender. Stir occasionally and add a little extra water or stock if soup becomes too thick.

Finish and serve

Remove and discard the bay leaf. Stir in fresh lemon juice and chopped parsley or cilantro. Adjust seasoning with salt and pepper. For a creamier texture, use an immersion blender to purée 1–2 cups of the soup and stir back in. Serve hot with warm bread.