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Hearty Vegetable Soup

From

February/March 2006

Hearty Vegetable Soup

Thin, brothy vegetable soups can be satisfying, but in the dark days of winter we much prefer a hearty, creamy-textured vegetable soup chockablock with vegetables and beans. For a winning Hearty Vegetable Soup recipe, we cooked our winter vegetables until they were lightly browned and softened before adding them to broth. This gave them maximum flavor. Pureeing a portion of the soup helped to thicken it, and lightly toasted sandwich bread gave it a creamy texture without the heaviness of the cream. The jolt of a little balsamic vinegar helped clarify the Hearty Vegetable Soup’s complex flavor.

Serves 6 to 8

This soup won’t freeze very well, but leftovers can be refrigerated for two or three days.

Ingredients

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