Dark Vegetable Stock
Elevate your homemade soups, stews, and sauces with this rich and flavorful Dark Vegetable Stock. Carefully crafted with caramelized roasted vegetables—like carrots, celery, onions (skins on for added color), and garlic—this stock boasts a deep, earthy taste enhanced by mushrooms, tomato paste, and a bouquet of fresh herbs such as parsley, thyme, and bay leaves. Roasting the vegetables at high heat unlocks their natural sweetness and adds a smoky complexity, while a slow, gentle simmer extracts every ounce of goodness. Perfect for vegetarian and vegan cooking, this versatile stock is easy to prepare, freezer-friendly, and ideal for adding depth to any dish. With no artificial flavors and a process designed to maximize richness, this recipe is your ultimate kitchen staple for bold, aromatic broth!
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Recipe Information
Ingredients
- 3 medium, roughly chopped carrots
- 3 roughly chopped celery stalks
- 2 medium, quartered (skins on) yellow onion
- 1 whole bulb, halved horizontally (no need to peel) garlic
- 3 tablespoons tomato paste
- 2 cups, trimmed and halved mushrooms
- 1 small bunch parsley stems
- 6 thyme sprigs
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 16 cups (4 quarts) water
- 2 tablespoons olive oil
Instructions
Preheat your oven to 425°F (220°C).
Place carrots, celery, onions, garlic, and mushrooms on a large baking sheet. Drizzle with olive oil and toss to coat evenly.
Roast in the preheated oven for 25-30 minutes, flipping the vegetables halfway through, until they are deeply browned and aromatic.
Transfer the roasted vegetables to a large stockpot. Scrape any browned bits from the baking sheet into the pot as well, using a spatula or a bit of water to deglaze the pan if necessary.
Add tomato paste to the pot and stir it into the vegetables for 1-2 minutes over medium heat, allowing it to caramelize slightly.
Add parsley stems, thyme sprigs, bay leaves, and peppercorns to the pot. Pour in the water to fully submerge the ingredients.
Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low and simmer uncovered for 60 minutes. Skim off any foam or impurities that rise to the surface as it cooks.
Once the stock has simmered and developed its deep color, strain it through a fine-mesh sieve or cheesecloth into a large bowl or another pot. Discard the solids.
Let the stock cool completely, then transfer to airtight containers and refrigerate for up to 5 days, or freeze for up to 3 months.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2820 mg | 123% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 31.2 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 6399 mg | 492% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2597 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
