Roasted-Vegetable Stock

Roasted-Vegetable Stock

48 Reviews 4 Pics
  • Prep

    35 m
  • Cook

    2 h 30 m
  • Ready In

    3 h 5 m
sarahhouston
Recipe by  sarahhouston

“This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.”

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Ingredients

Adjust Servings

Original recipe yields 8 cups

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut the top off the head of garlic. Arrange the garlic, carrots, celery, onion, pepper, and tomato on a large baking sheet in a single layer. Drizzle the olive oil over the vegetables; season with salt and pepper.
  3. Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.
  4. Combine the water, thyme, parsley, and bay leaves in a large stock pot over medium-high heat. Squeeze the head of garlic into the stock pot, and discard the outer husk. Place the carrots, celery, onion, pepper, and tomato in the stock pot. Bring the water to a boil; reduce heat to low and simmer for 1 1/2 hours; strain and cool.

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Reviews (48)

Rate This Recipe
KIKABISOGNO
113

KIKABISOGNO

Very tasty stock! I don't like wasting food so after I strain the stock, I put all veggies on the blender with some liquid (stock) and a little bit of milk or cream. My kids love this creamy veggie soup ( a great source of fiber)

Tracy Elizabeth
26

Tracy Elizabeth

I love this!!!! I'd never even thought of making my own veggie broth and it's in so many recipes. It's also a great substitute for chicken broth. This is a great way to get rid of vegetables in your fridge that are no longer fresh. I also love the comment about putting the veggies in the blender and making a cream soup with them, I also hate wasting anything. I blended mine with a little of the broth and added sour cream and cheddar. Absolutely delicious!!! To think, I almost threw them away!

CAGal
24

CAGal

This is a fabulous stock. So much so, the next time I will double it, and freeze the extra into ice cubes in the freezer for whenever I need extra broth. A couple of things I did was - I cut the carrot pieces into about 2" chunks. After I cooked everything and the broth was finished, the carrots were still firm enough to cup into slices (I used large carrots.) I ended up using this as a base for a vegetarian matzo ball soup where I added fresh made matzo balls (see package directions - very easy) and homemade noodles (on this site) plus the sliced carrots and a little parsley. My friends gave it an 11 grade out of 10. This will be a staple for me. I also pureed the leftover vegetables and added some broth and milk with cheddar cheese. Next time I will cook up some broccoli, mash it up a bit and add it to this mix. It makes a great base for a broccoli cheese soup. Plus, if you've never cooked the garlic like this before, it's wonderful. I did make some homemade bread and threw in an extra head in the cooking process. If you squeeze the garlic and add a little butter, and spread it on bread with some fresh grated parmesan, it's YUMMY. This is such a great recipe because you can do so much when roasting the vegetables. Oh, and I did add a 1/2 bunch of parsley to the broth when cooking.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 132 cal
  • 7%
  • Fat
  • 9.3 g
  • 14%
  • Carbs
  • 11.9 g
  • 4%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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Basic Vegetable Stock

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Gluten-Free Vegan Stock for the Slow Cooker