Heat butter or oil in a large pot over medium heat until shimmering. Add the diced onion, carrot and celery. Sauté, stirring occasionally, until vegetables are softened and onions are translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze and simmer

Pour in the stock, scraping the bottom of the pot to release any browned bits. Add bay leaves, salt and pepper. Bring to a gentle simmer. Reduce heat to maintain a low simmer while you prepare rotation-specific ingredients.

Rotation A — Creamy Tomato Basil

Add the crushed tomatoes directly to the simmering base. Stir to combine, then simmer gently uncovered for 15 minutes to meld flavors.

Remove and discard bay leaves. Use an immersion blender to purée the soup until smooth (or transfer in batches to a blender, then return to pot).

Stir in heavy cream and chopped basil. Taste and adjust seasoning — add the optional teaspoon of sugar if tomato acidity is high, and adjust salt and pepper to taste. Warm through for 2–3 minutes but do not boil once cream is added.

Ladle into cups or bowls, garnish with chopped parsley and additional basil if desired, and serve.

Rotation B — Hearty Chicken & Vegetable

To the simmering base, add the chicken pieces and baby potatoes. Increase heat slightly to return to a gentle simmer. Cook uncovered for 12–15 minutes, until chicken is cooked through and potatoes are tender.

Add frozen peas and fresh thyme sprigs during the last 3 minutes of cooking to heat through and infuse flavor. Taste and adjust salt and pepper as needed. Remove thyme sprigs before serving.

Ladle into cups or bowls and garnish with chopped parsley.

Rotation C — Curried Red Lentil

Stir the rinsed red lentils into the simmering base along with the turmeric, cumin and grated ginger. Maintain a simmer and cook, uncovered, stirring occasionally, for 15–20 minutes until the lentils are soft and beginning to break down.

Stir in coconut milk and simmer 3–5 minutes more to warm and combine. If soup is too thick, add up to 1 cup additional stock to reach desired consistency. Taste and adjust salt and pepper.

Serve in cups with a lime wedge and a sprinkle of chopped parsley. Squeeze lime over each serving just before eating.