Roasted-Vegetable Stock

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

Minutes

Total Time

2:25

Hrs:Mins

Makes

 

About 5 cups broth

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 400┬║. 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.
Makes About 5 cups broth
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-Saver
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:

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