This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Remove leaves and tender inner parts of celery and set aside.

  • Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.

  • Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.

  • Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!

Nutrition Facts

133.3 calories; protein 3.5g 7% DV; carbohydrates 23.3g 8% DV; fat 4g 6% DV; cholesterolmg; sodium 131.5mg 5% DV. Full Nutrition

Reviews (102)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/30/2006
Loved this! I make lots of risotto, so this is a perfect recipe for me. Also, I purée the leftover vegetables and add them to a spaghetti sauce for later meals. Read More
(253)

Most helpful critical review

Rating: 3 stars
10/05/2009
This broth was okay. I think since I'm not a huge fan of cooked carrots and celery that did it in for me. My boyfriend liked it a lot though. Read More
(10)
130 Ratings
  • 5 star values: 99
  • 4 star values: 22
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/30/2006
Loved this! I make lots of risotto, so this is a perfect recipe for me. Also, I purée the leftover vegetables and add them to a spaghetti sauce for later meals. Read More
(253)
Rating: 4 stars
11/23/2006
This is very good, I made it as it was written. Make sure and reduce it down or it will not have much flavor. Read More
(146)
Rating: 5 stars
12/19/2004
After straining, I added 1 can of diced tomatoes, with juice, 1 can dark red kidney beans, and 1 can Cannelini beans, and brought it back to a boil. Then I added 1 cup of Pastina shaped pasta, and cook it for 4 minutes. It made a great hearty vegetarian soup, and I got some protein in there too! Thanks Tom, for this great broth! Read More
(145)
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Rating: 5 stars
12/05/2003
This is an exceptional broth. It is robust and aromatic and would make a lovely 'faux beef' stock for a vegetarian onion soup. It will be a staple in my household..I'll use it as a consumme as well as an addition to other soups & stews. Read More
(72)
Rating: 5 stars
04/16/2006
I roasted the vegetables the night before on a spare shelf in my oven when I was making dinner. Then made the broth the following day. Used as a base for carrot and coriander soup II from this site and froze the remainder in ice cube bags. Will definitely keep this in my freezer full time. Thanks. Read More
(71)
Rating: 5 stars
10/14/2005
This vegetable broth really lives up to it's name. I made a batch today and it was by far the BEST broth I've ever tried. It took a little extra time than a normal vegetable broth does to make (due to roasting the vegetables) but the result is so rich in flavor---I can't see myself using my old broth recipe ever again. I can't wait to use this as a base for cooking legumes and rice as well as a soup base. Read More
(67)
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Rating: 5 stars
01/18/2011
This IS the World's Greatest Vegetable Broth. Totally saved my behind this week as I'm low on cash and can't afford boxed/canned organic broth. I did cheat a bit and used two week's worth of trimmings (I throw my trimmings in ziploc bags then use them in the recipe for the broth later) from vegetables in with a small amount of the called for vegetables to fill in what I needed for the broth and I did use one drained can of organic diced tomatoes only because I could not afford fresh tomatoes. That's a cheap way to really use the most out of the produce you buy and really get a super flavorful broth. Thank you so much for sharing this recipe--this was an absolute lifesaver for me. Next time I'll try this with a few pieces of chicken wings to get a homemade vegetable-chicken broth. NOTE: MAKE SURE YOU REDUCE YOUR BROTH. That's a key step. Do not skip it. Read More
(49)
Rating: 5 stars
12/22/2003
wonderful flavour and colour. I added hot dried peppers to the simmering stock to add a level of heat to the soup.....a must have Read More
(48)
Rating: 5 stars
09/15/2006
Making this broth made my apartment smell great! It was great for risotto when the most important thing is the broth. I made a double batch reduced it by half and then froze it in ice cube trays. Read More
(45)
Rating: 3 stars
10/05/2009
This broth was okay. I think since I'm not a huge fan of cooked carrots and celery that did it in for me. My boyfriend liked it a lot though. Read More
(10)