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PdfContinue cooking until all vegetables are a rich, soupy caramel color, about 10 minutes longer
Add diced herbs and/or spices (see next page)
Add broth, bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, about 10 minutes
Using an immersion blender or traditional blender, purée the soup until very smooth, 30 seconds to 1 minute of using a traditional blender vent it either by removing the lid's center cap or by lifting one corner of the lid. Drop the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half and half and blend
Add to the soup
Return to pan for a soup pot; add enough half and half to make a nice, creamy consistency, yet thick enough to flow
Garnish, taste, and add salt and pepper if needed
Heat through, ladle into bowls, garnish and serve