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Roasted Vegetable Broth


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Roasted Vegetable Broth 0 Picture


  • 1 cup chopped onion
  • 1 cup quartered crimini mushrooms
  • 1 cup sliced carrots
  • 1/2 cup chopped parsnips
  • 1/2 cup sliced celery
  • 4 large garlic cloves crushed, peeled
  • 1 tablespoon olive oil
  • Salt to taste
  • 8 cups water
  • 1 cup coarsely-chopped Swiss chard including stems
  • 1/2 cup thinly-sliced leek, white and pale green
  • parts only
  • 1/4 cup chopped fresh parsley including stems
  • 1 teaspoon salt
  • 1 bay leaf
  • 1 large fresh thyme sprig (or 1/2 tspn dried thyme)


Servings 8


Step 1

Preheat oven to 400 degrees. Combine first 6 ingredients in 13- by 9- by 2-inch roasting pan. Drizzle oil over; toss to coat. Sprinkle with salt. Roast vegetables until tender and golden, stirring occasionally, about 40 minutes. Remove from oven.

Add 2 cups water to roasting pan; stir vegetables, scraping up any browned bits from bottom. Transfer vegetable mixture to large pot.

Add remaining 6 cups water and all remaining ingredients. Bring to boil. Reduce heat, cover and simmer 30 minutes. Strain. Reserve vegetables. (Can be prepared ahead. Cover broth and vegetables separately and refrigerate 2 days or freeze up to 2 weeks.)

This recipe yields about 8 cups.

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