Roasted Vegetable Stock Recipe

Name: Roasted Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Roasted Vegetable Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions