Appears in Cook's Illustrated September/October 2003
Really good vegetable soup, it turns out, is neither quick nor easy. But when properly made, it can be exceptional and more than worth the effort.
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...