Alton Brown's Flexible Soup

Steps

1. Cut the carrots into slightly smaller pieces to help them cook at a similar rate as other aromatics.
2. Place the chopped aromatics in a pot with fat, such as avocado oil.
3. Add a hefty pinch of salt and turn the heat to medium low. Do not preheat the pot; you want to sweat the aromatics without browning them.
4. Let the mixture cook for about 5 minutes.
5. Add dry herbs (e.g., oregano and thyme) at this point, allowing them to hydrate and release their aroma.
6. Pour in the flavorful liquid (stock or broth). Add up to a cup of white wine if desired.
7. Turn down the heat until the mixture is just softening; do not allow it to brown.
8. Once the aromatics are fully sweated, boost the heat all the way up to medium high and bring the flavorful liquid to a simmer.
9. Add the chunkies (e.g., smoked turkey, beans, whole tomatoes).
10. Stir in the ingredients and cover the pot with a lid.
11. Reduce the heat down to maintain a simmer (medium low) and let everything cook for 30 minutes to allow flavors to intermingle.
12. After 30 minutes, use a potato masher or soup spoon to break up any tomatoes that did not pop naturally.
13. Taste the soup and adjust seasoning by adding salt as needed. Stir thoroughly.
14. To serve, add acidity (e.g., sumac) directly to the bowl at the table.
15. Garnish with Pecorino Romano cheese and croutons.