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A homemade vegetable stock, using leftovers to create a delicious, rich and bursting-with-flavor result that can be used in soups, stews or anything else calling for stock!
DIY: Roasted Vegetable Stock
- 3 medium carrots peeled and coarsely chopped
- 2 medium onions peeled and coarsely chopped
- 1 large stalk of celery coarsely chopped
- 2 garlic cloves peeled and sliced in half
- 2 medium tomato cut into 1-inch pieces
- 4 sprigs of thyme or 1 Tbs dried
- 2 bay leaves
- 1/2 tsp black peppercorns
- 1 tsp olive oil
- 6 cups of water
- Salt optional
- Heat oven to 400 degrees F.
- Place carrots, onions, celery, garlic and tomatoes in large roasting pan. Toss the veges in olive oil, and roast in the oven for about 40 minutes, or until the veges are a dark brown colour.
- Remove veges from the oven, then pour 2 cups of water into the pan and scrape up all the browned bits from the bottom and sides.
- Pour veges, the water and scraped up bits, and the remaining 4 cups of water, bay leaves, peppercorns, and thyme into a stock pot and bring to a boil over medium-high heat.
- Reduce heat to a simmer, partially cover and cook for 30 minutes.
- Season with salt, if using.
- Strain the stock into a large bowl. Discard the cooked veges etc.
- It's ready to use! Or, you can cool it off and refrigerate or freeze in 1 cup portions.