Roasted-Vegetable Stock

Homemade veggie stock is super easy and flavorful. Roasting veggies caramelizes them creating a rich and flavorful soup base.

  • Prep Time 15 min
  • Total Time 2 hr 25 min
  • Servings 5

Ingredients

6
cups large pieces mild vegetables (carrots, celery, whole mushrooms, potatoes and sweet potatoes)
2
medium onions, cut into fourths
2
cloves garlic, peeled
8
cups cold water
1/2
cup parsley sprigs
1
teaspoon salt
1/4
teaspoon cracked black pepper
1
sprig basil or 1 teaspoon dried basil leaves
1
sprig marjoram or 1 teaspoon dried marjoram leaves
1
sprig thyme or 1 teaspoon dried thyme leaves
1
bay leaf

  • 1 Heat oven to 400º. Grease jelly roll pan, 15 1/2 x10 1/2 x1 inch. Spread vegetables, onions and garlic in pan. Bake uncovered 45 to 60 minutes or until vegetables are deep golden brown and tender.
  • 2 Remove vegetables from pan; place in 4-quart Dutch oven. Pour 1/2 cup of the cold water in pan. Scrape pan to remove browned particles; add water and particles to vegetables.
  • 3 Heat vegetables, remaining cold water and remaining ingredients to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
  • 4 Cool broth slightly; strain broth. Cover and refrigerate up to 3 days or seal tightly and freeze up to 3 months. Stir before using.

Expert Tips

Short on time? Try Progresso® broths available in 32-ounce cartons in the soup section of your supermarket.

Caramelizing turns vegetable starches into sugar, producing a rich, slightly sweet, roasted flavor. Caramelized vegetables will be deep golden brown and sticky to the touch. They also add extra depth of flavor to the broth.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
10
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
450mg
450%;
Total Carbohydrate
2g
2%
(Dietary Fiber
0g
0%
),
Protein
0g
0%
;
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.