My grandma’s version of this soup was simply the best. Haven’t found any version better than this one!

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My Grandma’s Version of This Soup: Simply the Best!

There are certain recipes that stick with us long after childhood, flavors that evoke warmth, comfort, and nostalgia. For me, that recipe is my grandma’s soup. Rich, hearty, and packed with flavor, it’s a dish that feels like a hug in a bowl. Over the years, I’ve tried countless variations, but none have captured the magic quite like hers. Today, I’ll guide you through the step-by-step process of recreating my grandma’s unbeatable version of this timeless soup.

Ingredients You’ll Need

While exact measurements can vary depending on taste, here’s a general guideline:

2 tablespoons of olive oil or butter
1 medium onion, finely chopped
2-3 cloves of garlic, minced
2 medium carrots, diced
2 celery stalks, diced
2 medium potatoes, peeled and cubed
1 cup of diced tomatoes (fresh or canned)
6 cups of chicken or vegetable broth
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried parsley
1 bay leaf
Optional: cooked shredded chicken, pasta, or rice
Fresh parsley or chives for garnish

Step-by-Step Instructions

Step 1: Sauté the Aromatics
Start by heating the olive oil or butter in a large soup pot over medium heat. Once hot, add the finely chopped onions and sauté until they become translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. This is the foundation of the soup’s deep flavor.

Step 2: Add the Vegetables
Next, add the diced carrots, celery, and potatoes. Stir them for a few minutes to coat them in the oil and allow the flavors to meld. This slow cooking process is key to the soup’s hearty, comforting taste.

Step 3: Incorporate the Tomatoes and Broth
Add the diced tomatoes, followed by the broth. Stir well to combine all the ingredients. Bring the mixture to a gentle boil over medium-high heat.

Step 4: Season and Simmer
Add salt, pepper, thyme, parsley, and the bay leaf. Reduce the heat to low and cover the pot. Let the soup simmer for 25-30 minutes, or until the vegetables are tender. Simmering slowly allows the flavors to blend beautifully, just like my grandma used to do.