Roasted Vegetable Broth Recipe

Name: Roasted Vegetable Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 bouquet garni (parsley, thyme, bay leaf); 12 lb mushroom; 4 carrots, peeled and chopped; 8 garlic cloves, peeled; 2 onions, peeled and chopped; 12 head celery, chopped; 1 turnip, peeled and quartered; 7 cups cold water; salt

Servings: persons

1 teaspoon olive oil
1 bouquet garni (parsley, thyme, bay leaf)
12 lb mushroom
4 carrots, peeled and chopped
8 garlic cloves, peeled
2 onions, peeled and chopped
12 head celery, chopped
1 turnip, peeled and quartered
7 cups cold water
salt

1
Preheat oven to 400 degrees F. Grease a baking pan with olive oil.
2
Place all prepared vegetables in the baking pan in a single layer.
3
If they don't all fit, use 2 pans.
4
Roast 1 hour in preheated oven, turning vegetables twice.
5
Put roasted vegetables in a soup pot.
6
Pour 1 cup water into the baking pan and scrape up all bits.
7
Add this to soup pot, also.
8
Pour over remaining water and add season to taste.
9
Bring to a boil and simmer 1 to 1-1/2 hours.
10
Strain the mixture, squeezing the liquid from the solid ingredients.
11
Discard bouquet garni and all solids.
12
If not using immediately, refrigerate.

1053

kcal

Calories

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 bouquet garni (parsley, thyme, bay leaf), 12 lb mushroom, 4 carrots, peeled and chopped, and more.

Yes, Roasted Vegetable Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Broth

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