Roasted Vegetable Soup

Preheat oven to 400°. Throw all vegetables and the garlic into a plastic bag (one of the bags you brought them home in). Pour one tablespoon oil into bag with veggies and shake until well coated. Spread vegetables on two rimmed baking sheets. Season with salt and pepper and roast, turning once or twice, until nicely browned, about 45 minutes.

Scrape vegetables (not garlic) into large soup pot. Peel the garlic and place it back on the baking sheet. Set the baking sheet on the largest burner you have over medium-high heat and pour 1/2 cup chicken broth and the balsamic vinegar over pan.     

Deglaze by stirring and scraping the bottom and sides of pan. Magically, all the tasty nibbly bits will come loose and the garlic will disintegrate into pan juices. Pour this viscous sauce directly into soup pot with vegetables.

Add remaining 5 1/2 cups broth to soup pot with rosemary or thyme. Bring to a simmer, taste and adjust seasonings. Cover and cook slowly until flavors are blended, about 20 minutes. Add water as necessary to thin soup. Remove herb sprigs and serve immediately.