How to make Vegetable Stock

This homemade vegetable stock recipe is delicious, rich and bursting-with-flavor. Use in soups, stews or anything else calling for stock!

Course Basics

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings cups

Calories 34kcal

Heat oven to 400°F.
Place 3 medium carrots (peeled and coarsely chopped), 2 medium onions (peeled and coarsely chopped), 1 stalk celery (coarsely chopped), 2 garlic cloves (peeled and sliced in half), and 2 medium tomatoes (cut into 1-inch pieces) in large roasting pan. Toss the vegetables in 1 teaspoon olive oil, and roast in the oven for about 40 minutes, or until the vegetables are a dark brown color.
Remove vegetables from the oven, then pour 1/3 of the 6 cups water into the pan and scrape up all the browned bits from the bottom and sides.
Pour vegetables, scraped up bits, and the remaining water, 2 bay leaves, 1/2 teaspoon black peppercorns, and 4 sprigs fresh 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 vegetables etc.
It's ready to use! Or, you can cool it off and refrigerate or freeze in 1 cup portions.

Use any veggie scraps that you have. Including carrot peels, onion skins, garlic, celery, anything!

Any herbs or none at all are just fine. You can use fresh or dried, whatever you have will work perfectly!

How to store Vegetable Stock

Store in a covered container in the refrigerator for up to 7 days.

Freezing instructions

Ladle into freezer safe containers, leaving room for expansion, seal, label and freeze. This will be good in the freezer for up to 6 months.

You can also portion into a freezer bag and freeze flat for easy storage.