Roasted Vegetable Stock

READY IN: 1hr 55mins
Recipe by foodtvfan

A flavorful stock to use for soup, sauce, or gravy or any recipe calling for vegetable stock. This is a good way to use up bits of leftover vegetables too. You can use Potato Peel Stock #235039, or potato water saved from boiling potatoes, instead of the water in this recipe. Other stock or broth recipes are Rich Vegetable Stock #217620, Vegetable Stock #135453, The End of All Things Vegetable Broth #397862 and Homemade Stock #214220 with meat options. Combine any or all parts of these recipes for your own broth creation if you like.

Top Review by magpie diner

Great broth and so easy - cleaning the baking tray once you're all done probably takes the longest active time! The rest of the time you're sitting back and waiting. The colour of the broth is really rich and dark, very tasty, love the turnip flavour. I made exactly as written except for being short 1 tomato - then I added about 2 tsp of salt to the whole end product (8cups), and it tastes great. I think it's destined for a special stew or soup this weekend. Thx for the introduction, I like this method a lot!

Ingredients Nutrition


  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.

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