Serves 4 to 6 with leftovers
Start the soup, get it simmering, and then start making dessert. Slide vegetables in a food processor to make the soup come together quickly. Don't worry about all the garlic, it will mellow and become rich and gentle with cooking.
1. In a heavy 6-quart pot, combine the olive oil, onions, carrots, celery, and garlic. Season with salt and pepper, cover, and cook over medium low heat 15 minutes, or until the vegetables are wilted and aromatic. Stir often and don't let anything burn.
2. Uncover, raise heat to medium high, blend in the tomato paste, and basil and paprika. Cook about 3 minutes. Add remaining vegetables and the broth. Bring to a simmer, partially cover the pot, and cook 30 minutes or until vegetables are tender and soup is full flavored. 3. Serve in deep bowls, sprinkling each portion with some of the cheese.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.