Roasted-Vegetable Stock Recipe -
Roasted-Vegetable Stock Recipe
  • READY IN 3+ hrs

Roasted-Vegetable Stock

Recipe by  

"This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock."

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Ingredients Edit and Save

Original recipe makes 8 cups Change Servings
  • PREP

    35 mins
  • COOK

    2 hrs 30 mins

    3 hrs 5 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut the top off the head of garlic. Arrange the garlic, carrots, celery, onion, pepper, and tomato on a large baking sheet in a single layer. Drizzle the olive oil over the vegetables; season with salt and pepper.
  3. Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.
  4. Combine the water, thyme, parsley, and bay leaves in a large stock pot over medium-high heat. Squeeze the head of garlic into the stock pot, and discard the outer husk. Place the carrots, celery, onion, pepper, and tomato in the stock pot. Bring the water to a boil; reduce heat to low and simmer for 1 1/2 hours; strain and cool.
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Reviews More Reviews

Most Helpful Positive Review
May 22, 2008

Very tasty stock! I don't like wasting food so after I strain the stock, I put all veggies on the blender with some liquid (stock) and a little bit of milk or cream. My kids love this creamy veggie soup ( a great source of fiber)

Most Helpful Critical Review
Aug 08, 2011

I only had a red pepper on hand so used that, and didn't have a tomato. The flavor of the stock was fine, but so much evaporated during the simmering time I had less than 4 cups when I was done - and I only let it simmer for an hour. Is it normal to lose that much during the cooking process? I was hoping for a bigger batch.

Oct 24, 2008

I love this!!!! I'd never even thought of making my own veggie broth and it's in so many recipes. It's also a great substitute for chicken broth. This is a great way to get rid of vegetables in your fridge that are no longer fresh. I also love the comment about putting the veggies in the blender and making a cream soup with them, I also hate wasting anything. I blended mine with a little of the broth and added sour cream and cheddar. Absolutely delicious!!! To think, I almost threw them away!

Mar 09, 2009

This is a fabulous stock. So much so, the next time I will double it, and freeze the extra into ice cubes in the freezer for whenever I need extra broth. A couple of things I did was - I cut the carrot pieces into about 2" chunks. After I cooked everything and the broth was finished, the carrots were still firm enough to cup into slices (I used large carrots.) I ended up using this as a base for a vegetarian matzo ball soup where I added fresh made matzo balls (see package directions - very easy) and homemade noodles (on this site) plus the sliced carrots and a little parsley. My friends gave it an 11 grade out of 10. This will be a staple for me. I also pureed the leftover vegetables and added some broth and milk with cheddar cheese. Next time I will cook up some broccoli, mash it up a bit and add it to this mix. It makes a great base for a broccoli cheese soup. Plus, if you've never cooked the garlic like this before, it's wonderful. I did make some homemade bread and threw in an extra head in the cooking process. If you squeeze the garlic and add a little butter, and spread it on bread with some fresh grated parmesan, it's YUMMY. This is such a great recipe because you can do so much when roasting the vegetables. Oh, and I did add a 1/2 bunch of parsley to the broth when cooking.

Sep 25, 2008

This is a FANTASTIC stock recipe. I've made it even easier by using disposable aluminum pans for roasting the vegetables. Then I put all the ingredients in my slow cooker and put it on high for two hours, then on low for an additional eight hours. Delicious! And SOOOOO easy!

Feb 28, 2011

Simply the best vegetable stock I have ever made! I keep freezer bags of vegetable scraps in the freezer so I pulled out one of those - carrot peels, sweet potato peels, pieces of onions and peppers, garlic cloves that had dried out, stems from spinach, pieces of fennel and herbs that had passed their prime. I added celery, carrots and quartered onions and some rosemary, bay leaves and peppercorns. After placing them in the pot I added a little water to the roasting pan to help scrape up some of the bits left in the pan. The broth is so rich and dark, it looks almost like beef broth. All I need to do is add some salt and figure out what I want to use this in first!

Sep 25, 2008

Beautiful stock, the soup idea was fantastic. Be sure to add enough salt to bring out the flavor, not enough and it ended up being bland. Much cheaper than store bought stock, and much more flavorful. It was hard to not just eat the carrots straight out of the pot! I used dried bay leaves and parsley, I upped the parsley to 2 teaspoons, and used a whole branch of fresh thyme. I used two tomatoes, instead of one, as well. Will definitely keep this delicious stock on hand.

Apr 12, 2010

The green bell pepper was too overpowering. Next time I'll leave it out. Overall good flavor.


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  • Calories
  • 132 kcal
  • 7%
  • Carbohydrates
  • 11.9 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 53 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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