Roasted Vegetable Stock Recipe

Name: Roasted Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 carrots, washed, cut into chunks; 3 celery ribs, cut in half; 2 tomatoes, quartered; 2 turnips, cleaned, trimmed and quartered; 2 large onions, peeled and quartered; 1 leek, trimmed and quartered; 3 garlic cloves, peeled; 2 teaspoons dried thyme; 1/4 cup olive oil or 1/4 cup vegetable oil; 8 cups water (or more); 1 bay leaf

Servings: persons

4 carrots, washed, cut into chunks
3 celery ribs, cut in half
2 tomatoes, quartered
2 turnips, cleaned, trimmed and quartered
2 large onions, peeled and quartered
1 leek, trimmed and quartered
3 garlic cloves, peeled
2 teaspoons dried thyme
1/4 cup olive oil or 1/4 cup vegetable oil
8 cups water (or more)
1 bay leaf

1
Preheat oven to 400 degrees Fahrenheit.
2
Spread the carrots, celery, tomatoes, turnips, onions, and leek out on a baking sheet with sides.
3
Scatter the garlic cloves over the top.
4
Sprinkle veggies with thyme; drizzle with the oil.
5
Roast vegetables for 1 hour or until well browned. Stir once or twice.
6
Transfer vegetables to a large soup pot.
7
Deglaze baking pan with a little hot water; add liquid to the roasted vegetables.
8
Cover vegetables with water; add bay leaf.
9
Bring to a simmer and cook for 45 minutes.
10
Cool and strain.
11
Freeze in quantities desired in plastic containers or zipper freezer bags. Freeze some broth in ice cube trays to use for deglazing pans and adding flavor to gravies, soups, and sauces.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 4 carrots, washed, cut into chunks, 3 celery ribs, cut in half, 2 tomatoes, quartered, 2 turnips, cleaned, trimmed and quartered, and more.

Yes, Roasted Vegetable Stock falls under the General 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 Stock

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