Published September 1, 2003.
For a satisfying vegetable soup recipe, we started with chicken or vegetable broth enhanced with roasted vegetables, including a head of garlic. We squeezed the roasted garlic out of its skin and into the broth to both thicken and flavor it. Then we simmered a blend of vegetables, including potatoes, carrots, celeriac, and lima beans, for a balanced, hearty vegetable soup recipe.
The fortified broth can be refrigerated for up to 3 days or frozen in an airtight container for up to 2 months. If you can get “petite cut” canned diced tomatoes, they can be used straight away after draining, without any additional chopping. The garlicky crostini (see related recipe) add another dimension of flavor and texture to the soup.
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