Roasted Vegetable Stock

Total Time
1hr 55mins
Prep 10 mins
Cook 1 hr 45 mins

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.

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.
Most Helpful

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!

magpie diner February 16, 2011

Oh, wow, is this ever decadent! I could eat this all by itself! As Deb said, it is so worth the time to roast the veggies! Yum! Thanks so much for sharing this one. Made for Top Favourites of 2009 Tag.

Katzen February 14, 2010

Oh this is so worth the time. Roasting the veggies gives this stock both a beautiful rich color and a even richer and fuller taste. Made as written which yielded 8 cups of stock. This is a great stock to keep on hand. Thanks so much for the post.

Debbwl December 27, 2009