Roasted Vegetable Stock

Roasting the vegetables before making the stock adds an incredible depth of flavour.

So much so that when I used this in soup – it could have been beef broth.  The colour is deep and the flavour is rich.

The recipe as written has very little salt added.  Compare that to commercial stock that has 900 mg of salt!  You can add salt to taste if you like but you may find you don’t need it.

You also have options here – you can simmer this stove top for a couple of hours or you can transfer to a slow cooker (if you have a large one or two) and fix it and forget it for the day.

So do yourself a favour on a cold, stormy, winter day and get out a stock pot or slow cooker.  Your soups and sauces and family will thank you!

This stock is too robust to use in a delicate soup like Vichysoisse or say a cold cucumber soup.  But it will absolutely shine in a robust soup like this Hamburger Soup or this  Butternut Squash and Pear Soup.

I divide it  into 2 cup containers and freeze it. It will easily keep 3 months in the freezer.

You can also pressure can it to make it shelf stable.  Refer and adhere to pressure canning giudelines to ensure safe handling.

Dark brown roasted vegetable broth with a carrot and some celery beside it.

Roasted Vegetable Stock

Roasting the vegetables for the stock adds depths of flavour.
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Course: Condiments
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 8 cups


  • roasting pan
  • large stock pot optional
  • Slow Cooker optional


  • 2 Tbsps extra virgin olive oil
  • 1 1/2 cups yellow onion rough chunks
  • 1 medium red onion rough chunks
  • 6 medium carrots rough chopped in 1" pieces
  • 4 ribs celery rough chopped in 1" pieces
  • 6 sprigs parsley fresh
  • 6 sprigs thyme fresh
  • 1 cup dry white wine
  • fresh ground salt and pepper for seasoning
  • 12 cups water


  • Preheat your oven to 450°F. Add the oil in the bottom of a large roasting pan. Add the herbs and vegetables. Season lightly with a few grinds of salt and pepper. Roast 40 minutes, stirring twice until vegetables are browned and tender.
  • You are going to add 12 cups of cold water and cook on the stove top. If you have a bridge burner you can add the water to the roasting pan. Otherwise transfer vegetables to a large stock pot and add the water.
  • Bring water and vegetables to a boil, reduce heat and simmer uncovered for 30 minutes.
  • Add the wine and bring to a simmer. Simmer uncovered until stock has reduced by one third. This may take 20-30 minutes. Adjust the salt seasoning if desired.
  • Strain the stock and discard the solids. Press gently on the vegetables t extract as much liquid as possible.
  • Cool and divide into 2 cup containers to refrigerate. Freeze if not using within 3 days Frozen stock will easily keep 3 months in the freezer. It can also be pressure canned.


Variation: After step 2 you can transfer the onions and remaining ingredients to a slow cooker.  Heat on High 8-12 hours.  Add wine one hour before you finish cooking.
Nutrition is per cup.


Calories: 96kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 142mg | Potassium: 292mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7832IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 1mg
Roasted Vegetable Stock

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