Vegetable Stock Recipe

Name: Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb portabella mushrooms, caps and stems cut into 1-inch pieces; 1 lb shallots, left unpeeled, quartered; 1 lb carrots, cut into 2-inch pieces; 2 red bell peppers, cut into 1-inch pieces; 6 fresh flat-leaf parsley sprigs (including stems); 5 fresh thyme sprigs; 4 garlic cloves, coarsely chopped; 2 tablespoons olive oil; 1 cup dry white wine; 2 bay leaves (not California); 1 cup canned crushed tomatoes; 2 qt water

Servings: persons

1/2 lb portabella mushrooms, caps and stems cut into 1-inch pieces
1 lb shallots, left unpeeled, quartered
1 lb carrots, cut into 2-inch pieces
2 red bell peppers, cut into 1-inch pieces
6 fresh flat-leaf parsley sprigs (including stems)
5 fresh thyme sprigs
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 cup dry white wine
2 bay leaves (not California)
1 cup canned crushed tomatoes
2 qt water

1
Preheat oven to 425F.
2
Toss together mushrooms, shallots, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan.
3
Roast in middle of oven, turning occasionally, until vegetables are golden, 30 to 40 minutes.
4
Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot.
5
Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 2 minutes.
6
Transfer to stockpot and add bay leaves, tomatoes, and water.
7
Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes.
8
Pour through a large fine sieve into a large bowl, pressing on and discarding solids, then season with salt and pepper.
9
Skim off fat.

481

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/2 lb portabella mushrooms, caps and stems cut into 1-inch pieces, 1 lb shallots, left unpeeled, quartered, 1 lb carrots, cut into 2-inch pieces, 2 red bell peppers, cut into 1-inch pieces, and more.

Yes, 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!

Vegetable Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions