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.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash and roughly chop the carrots, celery, and onions into large chunks. Peel the garlic cloves but leave them whole.

Step 3

Place the carrots, celery, onions, garlic, tomatoes, and mushrooms on a large baking sheet.

Step 4

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.

Step 5

Roast the vegetables in the preheated oven for 30-35 minutes, stirring halfway through, until they are caramelized and slightly browned.

Step 6

Transfer the roasted vegetables to a large stockpot. Add the parsley, thyme, bay leaves, and the 10 cups of water.

Step 7

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.

Step 8

Taste the broth and adjust the seasoning with more salt or pepper if needed.

Step 9

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.

Step 10

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

Serving size	3299.5 grams (3299.5g)

Amount per serving	% Daily Value*
Calories	618

Total Fat 36.10g	46%
Saturated Fat 5.60g	28%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 2936mg	128%
Total Carbohydrate 65.60g	24%
Dietary Fiber 17.70g	63%
Total Sugars 28.00g
Protein 13.70g	27%

Vitamin D 0IU	0%
Calcium 509mg	39%
Iron 8mg	47%
Potassium 2535mg	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.

Source of Calories

Fat: 50.6%

Protein: 8.5%

Carbs: 40.9%