Winter Vegetable Soup

This soup base can be made up to 5 days ahead and stored in an airtight container in the refrigerator, or frozen for up to 3 months. The flavor actually improves after a day as the aromatics continue to meld. If adding pasta, rice, or croutons, do so just before serving to maintain proper texture.

Store the strained soup in an airtight container in the refrigerator for up to 5 days, or freeze in portions for up to 3 months. A thin layer of fat may solidify on top when chilled—remove and discard before reheating, or leave it to add richness. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Do not boil vigorously, as this can cause the soup to become cloudy.