Made-from-scratch roasted vegetable stock (Easy-to-make soup recipes)

 

                This stock is fragrant with the flavors of fresh roasted vegetables. Once the vegetables are roasted, they are simmered along with fresh and dried herbs.

Makes 6 cups

• 2 medium onions, halved and cut into 1-inch-thick wedges
• 2 medium carrots, peeled and cut into 1-inch-thick pieces
• 2 medium leeks, white and light green parts only, halved and cut into 1-inch pieces
• 2 ribs celery, cut into 1-inch-thick pieces, leaves reserved
• 4 plum tomatoes, quatered, membranes and seeds removed
• 4 ounces mushrooms, quartered
• 6 garlic cloves, peeled and smashed
• ¼ cup olive oil
• 2 teaspoons dried thyme
• 3 teaspoons salt
• 5 sprigs fresh flat-leaf parsley
• 2 bay leaves

1. Preheat oven to 425F.
2. Place vegetables on a large, rimmed baking sheet and drizzle with olive oil ; sprinkle with thyme and 1 teaspoon salt.
3. Roast for 35 minutes. (Some of the vegetables will be quite browned ; that's fine.)
4. Transfer vegetables to a large saucepan ; add 8 cups cold water, the celery leaves, parsley sprigs, bay leaves, and the remaining 2 teaspoons salt.
5. Bring to a boil, then reduce heat and cook at a simmer for 45 minutes.
6. Remove the pot from heat and strain stock, pressing down the vegetables to extract as much as possible.
7. Stock can be prepared 2 days ahead ; keep covered and refrigerated.
8. To freeze, place stock in a freezer container, label with name and date, and store up to 3 months.

BON APPETIT