Roasted Vegetable Broth

Roasting brings out the naturally rich flavour of vegetables and makes a more savoury broth. 

Number of servings : about 6 cups

Prep time: 10 minutes

Cooking time: 30 minutes

Type of meal : | Soups | Soups

Special diet :


2 tablespoons olive oil
3 large carrots
2 medium parsnips, peeled
2 onions, cut into eighths
2 stalks celery, with leaves, halved
4 cloves garlic, unpeeled
3 plum tomatoes, halved
8 cups water
6 sprigs parsley
3 thin slices ginger, unpeeled
1 teaspoon salt
¾ teaspoon dried rosemary, crumbled


  1. Preheat oven to 400°F (204°C). Pour oil into 13 x 9-inch (33 cm x 22 cm) roasting pan. Add carrots, parsnips, onions, celery, and garlic. Stir to coat vegetables.
  2. Roast until vegetables are lightly colored, about 30 minutes. Scrape up any browned bits from the bottom of the pan.
  3. Transfer vegetables to a 5-quart (4.7 L) Dutch oven or stockpot. Add tomatoes, water, parsley, ginger, salt, and rosemary. Bring to a boil over high heat. Reduce heat to low, partially cover, and simmer until vegetables are very tender and broth is richly flavored, about 1 hour.
  4. Line strainer with two layers of dampened cheesecloth. Strain stock into large bowl. Discard vegetables and herbs. Cool stock completely.

Nutritional information: