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: 1 cup carrot, peeled and chopped; 1 cup onion, chopped; 1 cup celery, chopped; 1 cup sweet potato, peeled and coarsely chopped; 1 cup fresh tomatoes or 1 cup canned tomato, chopped; 5 garlic cloves, minced; 1 tablespoon canola oil or 1 tablespoon vegetable oil; ½ teaspoon whole black peppercorn; ½ teaspoon salt; 10 ½ cups water

Servings: persons

1 cup carrot, peeled and chopped
1 cup onion, chopped
1 cup celery, chopped
1 cup sweet potato, peeled and coarsely chopped
1 cup fresh tomatoes or 1 cup canned tomato, chopped
5 garlic cloves, minced
1 tablespoon canola oil or 1 tablespoon vegetable oil
½ teaspoon whole black peppercorn
½ teaspoon salt
10 ½ cups water

1
Preheat oven to 400 degrees Fahrenheit.
2
Combine all ingredients, except water, in a nonreactive 9 x 12 inch baking pan and toss well to lightly coat with the oil.
3
Bake, uncovered, for 30 to 45 minutes, stirring occasionally, until the vegetables are tender and browned.
4
Transfer the roasted vegetables to a large nonreactive soup pot.
5
Add 1/2 cup of the water to the baking pan, stir to deglaze the juices, and add them to the soup pot.
6
Add the remaining 10 cups water; cover; bring to a boil.
7
Lower the heat and simmer for 30 minutes.
8
Strain.
9
Use the stock right away, refrigerate in a sealed container for four days, or freeze for up to six months.

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 cup carrot, peeled and chopped, 1 cup onion, chopped, 1 cup celery, chopped, 1 cup sweet potato, peeled and coarsely chopped, 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

How did you like this recipe?

Frequently Asked Questions