Hearty Roasted Vegetable Stock

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.

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.

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. 

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.

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

Savory Soup Recipes

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

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.

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