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Roasted-Vegetable Stock

Roasted-Vegetable Stock


"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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3 h 5 m servings 132 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 54
  1. 66 Ratings

Most helpful positive review

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 ve...

Most helpful critical review

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 ...

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Most positive
Least positive

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 ve...

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 ...

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 t...

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 ...

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 pe...

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 fl...

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

Fantastic!!! I used basil and oregano in place of parsley and bay leaves. Even my five year old loves this and he hates veggies! I followed advice of others and blended the veggies into a sou...

One of the most tasty soups I've ever had. The dried thyme and the taste of the roasted veggies dominate among the others. Also very easy to cook even for an amateur in cooking.. like me.

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