Reviewed: May 7, 2012

Really Good! Maybe a bit to much oil. I left out the green pepper (don't care for them). I also pureed the strained vegetables and froze them in 2 Tbsp portions in ice cube trays. I used this to make a variation of butternut squash soup from this site with pureed pumkin from my garden. 1 c. pumpkin puree 1 c. roasted veg. stock 2 Tbsp roasted veg. puree Heat through, add salt, pepper and nutmeg to taste. Delicious!

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Reviewer:

kellyrht

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Cooking Level: Intermediate

Reviewed: Dec. 2, 2011

It's funny how it can sometimes be quite pricey to make your own vegetable stock, at least as measured against bullion. This recipe uses pretty low-cost vegetables (especially if you omit the bell pepper) and the solids should absolutely be reserved and used for another time. As others have said, it makes your kitchen smell amazing!

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Reviewer:

Lauren

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: San Francisco, California, USA

Reviewed: Nov. 23, 2011

I followed this to a tee except I put this in my crock pot to simmer overnight since I didn't want to wait up for it. Turned out wonderful. Thank you for the excellent recipe!

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Reviewer:

AUDRAM

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Queen Creek, Arizona, USA

Reviewed: Sep. 6, 2011

Easy peasy and perfect results. Roasting gives so much flavour!

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Reviewer:

Sue

Cooking Level: Beginning

Reviewed: Aug. 12, 2011

Decent and yummy, but not 8 cups. Doesn't account for the cup that evaporates. Still, yummy!

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Reviewer:

ditzydana

Reviewed: Aug. 8, 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.

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Reviewer:

Kristy

Home Town: Eagan, Minnesota, USA

Reviewed: May 26, 2011

I suddenly needed vegetable stock for the Boston Baked Beans I'm making this weekend. No way was I buying a can of stock when I have this recipe at my fingertips.

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Reviewer:

Cheffster

Cooking Level: Intermediate

Living In: Plymouth, Massachusetts, USA

Reviewed: Mar. 12, 2011

I use this recipe anytime I want to make a vegetable stock. It makes the house smell so good all day, after I roast the veggies I put in the slow cooker and cover with water, plus put in the spices in. I leave it on low for about 8 hrs or so. Than I let it cool in the fridge overnight, the next day I put it in ice cube trays and after they freeze than a zip lock bag. I use this stock in place of water when cooking veggies and it rly addes alot of flavor. I also used it when I made baby food and my baby must of thought the same thing cause he loved it.

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Reviewer:

Athenarose

Cooking Level: Professional

Home Town: Mesa, Arizona, USA

Living In: Kodiak, Alaska, USA

Reviewed: Feb. 27, 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!

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