Forget watery, bland vegetable broths forever. The secret to a stock with incredible depth, a gorgeous amber color, and a complex, savory flavor is one simple step: roasting. By caramelizing the vegetables before they even hit the pot, you build a foundation of flavor that will transform any dish you use it in. This recipe is my go-to for making a big, beautiful batch of liquid gold. It’s a small amount of effort for a massive flavor payoff that will elevate your cooking for weeks to come!
Ingredients
• MAKES: 3 quarts / 2.8 liters
• TIME: About 2 hours
• 1/3 cup / 80 ml extra virgin olive oil
• 2 large leeks, well-washed and cut into chunks (or 2 large onions, quartered, skin-on)
• 4 carrots, cut into chunks
• 2 celery stalks, cut into chunks
• 1 parsnip, cut into chunks (optional)
• 2 potatoes, quartered
• 6 cloves garlic, whole
• 15 to 20 white mushrooms, halved or sliced
• 1 small bunch fresh parsley
• 2 to 3 sprigs fresh thyme
• 1/4 cup / 60 ml soy sauce, or more to taste
• 10 black peppercorns
• 1/2 cup / 120 ml dry white wine
• Salt and freshly ground black pepper to taste
Instructions
1. Preheat your oven to 450°F / 230°C. In a large roasting pan, toss the leeks (or onions), carrots, celery, parsnip, potatoes, garlic, and mushrooms with the olive oil until everything is well-coated.
2. Roast for about 45 minutes, shaking the pan and turning the vegetables occasionally, until they are deeply browned and caramelized. Don’t rush this step—the color is where the flavor comes from!
3. Transfer the roasted vegetables to a large stockpot using a slotted spoon. Add the parsley, thyme, 1/4 cup soy sauce, peppercorns, wine, a pinch of salt, and 2 quarts / 2 liters of water.
4. Place the now-empty roasting pan over a burner on high heat. Carefully pour in 2 to 4 cups of water to deglaze the pan, scraping up all the delicious browned bits from the bottom. Pour this flavorful liquid into the stockpot.
5. Bring the stockpot to a boil, then reduce the heat to a gentle simmer. Partially cover and let it cook for 30 to 45 minutes, until the vegetables are very soft and the flavors have melded.
6. Strain the stock through a fine-mesh sieve into a large bowl or container, pressing firmly on the vegetables to extract every last drop of liquid. Discard the solids.
7. Taste the finished stock and adjust the seasoning with more soy sauce, salt, or pepper if needed. Use immediately or let it cool completely before storing.
Nutritional Information
• This vegetable stock is a low-calorie, low-fat base for your recipes, rich in vitamins and minerals extracted from the vegetables. It’s a fantastic way to add flavor without significant calories and is naturally vegan and gluten-free.
Pro Tips
• Don’t peel your onions or carrots! The skins add a beautiful, deep color and extra nutrients to the stock.
• Save your vegetable scraps (onion ends, carrot peels, celery bottoms, mushroom stems) in a bag in the freezer and add them to the roasting pan for even more flavor and less waste.
• Add a piece of dried kombu (seaweed) or a few dried shiitake mushrooms to the pot while simmering for an extra boost of umami.
• Freeze the finished stock in ice cube trays for perfectly portioned amounts to add to sauces, grains, or for sautéing.
FAQ
Q: Can I make this roasted vegetable broth gluten-free or soy-free
A: Absolutely! To make this broth gluten-free, simply substitute the soy sauce with tamari or a certified gluten-free soy sauce. For a completely soy-free version, use coconut aminos or simply season with salt to taste. The deep flavor from the roasted vegetables is the real star.
Q: How long does this homemade vegetable broth last
A: You can store this broth in an airtight container in the refrigerator for up to one week. For longer-term storage, it freezes beautifully for up to 6 months. We recommend freezing it in ice cube trays for perfectly portioned amounts to add a flavor boost to any meal.
Q: What other vegetables can I use in this stock
A: This recipe is very forgiving! Feel free to add other vegetable scraps you’ve saved, like onion skins, carrot peels, and mushroom stems. You can also add fennel, bell peppers, or tomato ends. However, it’s best to avoid cruciferous vegetables like broccoli, cauliflower, or cabbage, as they can make the broth bitter.
Q: How can I make my vegetarian broth even more savory
A: The roasting and soy sauce already create a deep, savory flavor. To boost the umami even further, add a few dried shiitake mushrooms or a small piece of kombu (dried seaweed) to the pot when you begin simmering. These ingredients are vegetarian powerhouses for adding complex, savory notes without any meat.
