Roasted Vegetable Broth
Elevate your cooking game with this rich and flavorful Roasted Vegetable Broth, a perfect base for soups, stews, and sauces or a nourishing sip on its own. This homemade broth stands out with its deeply caramelized roasted vegetables—carrots, celery, onions, garlic, roma tomatoes, and mushrooms—infused with fragrant herbs like parsley, thyme, and bay leaves. The roasting process enhances the natural sweetness of the vegetables, creating a broth that’s robust, earthy, and incredibly aromatic. With just a few pantry staples, a bit of roasting, and a slow simmer, you’ll have a golden elixir that’s nutrient-packed and freezer-friendly for meal prep. Ideal for vegans and vegetarians, this broth is gluten-free, dairy-free, and a wholesome alternative to store-bought options.
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Recipe Information
Ingredients
- 3 medium carrots
- 3 celery stalks
- 2 medium yellow onion
- 4 garlic cloves
- 2 roma tomatoes
- 1 cup mushrooms
- 1 handful parsley
- 3 sprigs thyme
- 2 bay leaves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 10 cups water
Instructions
Preheat your oven to 425°F (220°C).
Wash and roughly chop the carrots, celery, and onions into large chunks. Peel the garlic cloves but leave them whole.
Place the carrots, celery, onions, garlic, tomatoes, and mushrooms on a large baking sheet.
Drizzle the olive oil over the vegetables, and sprinkle with salt and black pepper. Toss the vegetables to coat them evenly in the oil and seasoning.
Roast the vegetables in the preheated oven for 30-35 minutes, stirring halfway through, until they are caramelized and slightly browned.
Transfer the roasted vegetables to a large stockpot. Add the parsley, thyme, bay leaves, and the 10 cups of water.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer gently for 45-60 minutes, stirring occasionally.
Taste the broth and adjust the seasoning with more salt or pepper if needed.
Once cooked, strain the broth through a fine-mesh sieve or cheesecloth into a large bowl, pressing down on the vegetables to extract as much liquid as possible.
Discard the solids and let the broth cool to room temperature. Store in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2936 mg | 128% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 28.0 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2535 mg | 54% | |
*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.
