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    Home » Recipes » Ingredients & Techniques

    Hearty Roasted Vegetable Stock

    Published: Oct 30, 2012 · Modified: May 10, 2023 · by Renée B. · This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Homemade Vegetable Stock from Roasted Vegetables | The Good Hearted Woman

    Homemade Vegetable Stock is cheap, easy to make; and essential for cooking soups, stews, and sauces. Make this roasted vegetable stock just once and you’ll never go back to canned.

    Thick vegetable stock in a quart-size Mason jar. Raw carrots and a tomato at the foot of the jar.
    Jump to:
    • Homemade Vegetable Stock Ingredients
    • How to Make Roasted Vegetable Stock
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • FAQ
    • Savory Soup Recipes
    • Ways to Use Vegetable Stock
    • Roasted Vegetable Stock
    • Food safety

    Homemade vegetable stock is cheap, easy to make, and essential for cooking vegetarian soups, stews, and sauces. 

    When I was growing up, I didn't even know that you could buy soup broth or stock from a can, because Mom always made it at home. Then I grew up, moved out, and learned that for the price of a cheap hamburger, you can buy it ready-made. Cool! ...Right? 

    As it turns out, canned stock isn't that cool after all. What it is is flat and flavorless. So I went back to making my own, and I've been doing so ever since.

    Crockery bowl filled with butternut soup, garnished with pumpkin seeds.

    A good stock is the beginning of a great soup! Be sure to try one of our delicious homemade soup recipes. 

    Homemade Vegetable Stock Ingredients

    Fresh roasted vegetables are the heart of this homemade vegetable stock. The basic vegetarian version includes onion, celery and carrots – add or delete vegetables according to your own tastes and the produce you have on hand. 

    Slices onions, tomatoes, and thyme in bowl.

    Aromatics

    Vegetables for Roasting

    • Onions: We recommend using yellow or white onions.
    • Celery
    • Carrots
    • Tomatoes: If the recipe you plan to use the stock for includes tomatoes, use tomatoes in the stock. If it doesn't, omit them. We recommend using a sauce tomato (i.e., Roma, Big Mama, etc.)
    • Garlic: Use at least 5 cloves, and up to a whole head of garlic, depending on how much you like garlic!

    Herbs & Spices

    • Thyme: Use fresh or dried thyme.
    • Kosher salt
    • Olive oil
    • Peppercorns
    • Whole cloves
    • Bay leaves
    • Hot sauce: Hot sauce give the stock a little kick; however, you can leave it out if you prefer to keep the stock neutral.

    Water: The water you use matters. Be aware, if your water is treated and has an overpowering taste because of it (i.e, municipally added chlorine, chloramine, etc.), that flavor may taint your vegetable stock, which will in turn negatively flavor whatever you make with it.

    See recipe card for quantities.

    How to Make Roasted Vegetable Stock

    Preheat oven to 425°F (220°C).

    Place vegetables in a large bowl. Toss with olive oil and sprinkle generously with kosher salt and freshly ground pepper.

    Pour seasoned vegetables on a parchment lined baking sheet.

    Place vegetables in the preheated oven and cook for about an hour, stirring every 20 minutes. Cook until all of the vegetables have browned and the onions start to caramelize.

    Transfer the cooked vegetables to a large stock pot. Add water, herbs, spices, and hot sauce. Bring the mixture to a full boil, and then reduce heat to simmer.

    Cook uncovered until liquid has reduced by about half; about 1½ hours. (I tend to boil it a little longer - I like my stock rich and robust.) Stir every once and awhile, but otherwise, just let it do its thing.

    Vegetable broth cooking in stockpot.

    Taste and season with more kosher salt, pepper, etc, until it fits your personal tastes. I usually add a teaspoon or so of brown sugar and some garlic powder.

    Pour the reduced stock through a wire sieve to remove solids.

    Stock can be used immediately, or stored in the refrigerator for later use, or frozen.

    Makes about 2 quarts.

    Substitutions

    Vegetables

    Add or omit vegetables as desired. Other vegetables that work well include:

    • Cabbage: Cut into thick slices and add to the roasting vegetables.
    • Turnips: Cut into large cubes and add to the roasting vegetables.
    • Fennel: Coarsely chop add to the roasting vegetables.
    • Peas: Add to the stock with the herbs and spices.
    • Corn: Add to the stock with the herbs and spices.

    Herbs & Spices

    Aromatics can also be adapted to your recipe needs. Add to the mixture with the other aromatics. Additional options include:

    • Basil
    • Oregano
    • Ginger
    • Lemongrass
    • Scallions
    • Chili peppers

    Variations

    Chicken Stock: You can make homemade chicken stock for pennies from from rotisserie chicken and vegetable scraps. It's easy, healthy, and budget-friendly; perfect for making soups and sauces and countless other recipes.

    Equipment

    For best results, make vegetable stock in a heavy, durable stainless steel stockpot or large enameled Dutch oven. You can also use a heavy stockpot to make this recipe.

    Storage

    Refrigerator: Homemade chicken stock can be stored in the refrigerator 4-5 days.

    Freezer: Seal homemade chicken stock in an air-tight freezer-safe container. For best quality, use within 6 months. For small portions, first freeze stock in ice cube trays. Once frozen, transfer to resealable freezer bags.

    Canned: Homemade chicken stock can also be pressure canned. For best quality, use within 1 year.

    FAQ

    What are cooking aromatics?

    Aromatics are vegetables, herbs, and spices that add aroma and flavor to dishes. Simply put, they are the things that you smell and taste. Aromatics add layers of flavor to dishes, and can be subtle or bold, depending on their individual flavor characteristics.

    Thick vegetable stock in a quart-size Mason jar.

    Savory Soup Recipes

    • Cooked Armenian Lentil Stew in a large cast iron Dutch oven.
      Armenian Lentil Stew with Eggplant
    • Overhead shot of cabbage roll soup in a hand-built clay bowl. Spoon to the side.
      Cabbage Roll Soup
    • Enchilada soup in hand-built clay bowl, garnished with corn, tortilla strips, and cilantro.
      Chili's Chicken Enchilada Soup
    • A bowl of vegetable soup, with saltine crackers strewn at the foot of the bowl. Alphabet letters spell out "Pop's Vegetable Beef Soup" across the top of the soup.
      Pop's Beef Vegetable Soup

    Ways to Use Vegetable Stock

    This vegetable stock recipe results in a thick, rich broth. If the stock appears too thick or dense for your recipe, simply thin it with water until it reaches the desired consistency.

    There are a multitude of ways to use homemade vegetable stock. Here are just a few ideas:

    • Calypso Vegetarian Chili
    • Cheesy Vegetable Orzo
    • Curried Butternut Squash Soup
    • Egyptian Rice with Vermicelli
    • Garbanzo Bean Soup
    • German Potato Soup
    • Vegetarian Tortilla Soup
    • Beetroot Risotto

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    Thick vegetable stock in a quart-size Mason jar. Raw carrots and a tomato at the foot of the jar.

    Roasted Vegetable Stock

    Vegetable stock is cheap, easy to make, and amazingly versatile - and essential for cooking vegetarian soups and stews and sauces. The basic version includes onion, celery and carrots – add or delete vegetables according to your own tastes and the produce you have on hand.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Basic, Soup
    Cuisine: American, International
    Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
    Prep Time:20 minutes minutes
    Cook Time:3 hours hours
    Total Time:3 hours hours 20 minutes minutes
    Servings: 16 servings
    Calories: 40kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Heavy Baking Sheet
    • 1 Parchment Paper or a silicone baking mat
    • 1 Medium Stockpot
    • 1 wire sieve

    Ingredients

    US Customary - Metric
    • 2 tablespoons olive oil
    • 1 teaspoon kosher salt
    • 2 large yellow onions peeled and sliced ¼ -½ thick
    • ½ bunch celery chopped into chunks
    • 8 medium carrots cut in big chunks
    • ½ pound tomatoes* quartered
    • 5 cloves garlic smashed
    • 1 gallon water
    • 6 sprigs fresh thyme
    • ½ teaspoon whole peppercorns
    • 4-5 whole cloves
    • 1 whole bay leaf
    • 1-2 teaspoons hot sauce optional

    Instructions

    • Preheat oven to 425°F (220°C).
    • Place vegetables in a large bowl. Toss with olive oil and sprinkle generously with kosher salt and freshly ground pepper.
      Pour seasoned vegetables on a parchment lined baking sheet.
      Place vegetables in the preheated oven and cook for about an hour, stirring every 20 minutes. Cook until all of the vegetables have browned and the onions start to caramelize.
    • Transfer the cooked vegetables to a large stock pot. Transfer the cooked vegetables to a large stock pot. Add water, herbs, spices, and hot sauce. Bring the mixture to a full boil, and then reduce heat to simmer.
      Cook uncovered until liquid has reduced by about half; about 1½ hours. (I tend to boil it a little longer - I like my stock rich and robust.) Stir every once and awhile, but otherwise, just let it do its thing.
    • Taste and season with more kosher salt, pepper, etc, until it fits your personal tastes. I usually add a teaspoon or so of brown sugar and some garlic powder.
      Pour the reduced stock through a wire sieve to remove solids.
    • Stock can be used immediately, or stored in the refrigerator for later use, or frozen.
      Makes about 2 quarts.

    Notes

    *Tomatoes: If the recipe you plan to use the stock for includes tomatoes, use tomatoes in the stock. If it doesn't, omit them.
    Add or omit vegetables as desired. 
    • Peas: Add to the stock with the herbs and spices.
    • Corn: Add to the stock with the herbs and spices.
    • Cabbage: Cut into thick slices and add to the roasting vegetables.
    • Turnips: Cut into large cubes and add to the roasting vegetables.
    • Fennel: Coarsely chop add to the roasting vegetables.
    Aromatics can also be adapted to your recipe needs. Add to the mixture with the other aromatics. Options include:
    • Basil
    • Oregano
    • Ginger
    • Lemongrass
    • Scallions
    • Chili peppers

    Nutrition

    Serving: 1serving | Calories: 40kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Sodium: 188mg | Potassium: 173mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5243IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 0.3mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Food safety

    • Do not use the same utensils on cooked food that previously touched raw meat.
    • Don't leave food sitting out at room temperature for extended periods.
    • Never leave cooking food unattended.
    • Always have good ventilation when using a gas stove.
    • Store food in suitable, covered containers.

    See more guidelines at USDA.gov.

    Thank you for visiting the Good Hearted Woman. Remember to bookmark this site, and come back soon!

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

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    1. Jane says

      November 04, 2012 at 10:46 am

      Hi. I'm new to your blog (thanks, to my friend & walkin' partner, Annette) so I haven't had a chance to explore and try your recipes yet. But just had to say, I'm excited about this stock recipe! Hadn't thought about roasting my veggies first - terrific idea. I love roasting veggies & fruits to bring out wonderful intense flavors. Wife of a 40+ year vegetarian (vegan the last 6 years), Jane

      Reply

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