How to Make Roasted Vegetable Broth

5 from 1 vote

This is an easy recipe for making homemade roasted vegetable broth in your own kitchen that's packed with flavor.

Prep Time15

Cook Time45

Total Time1

Course: ingredient

Cuisine: Any

Keyword: how to make vegetable broth

Servings: cups

Calories: 16.2kcal

Author: Susan Pridmore

Preheat the oven to 400˚F and line a baking sheet with parchment paper.
Wash or clean the vegetables (see the Instructions section in the post) and prep.
Slice the onion in half and remove its papery skin. Slice each half into 4 - 6 wedges. Arrange on the baking sheet. It's fine for them to touch, but they shouldn't be piled on top of each other.
Wash and dry the celery and remove any damaged parts to the stalk or leaves. Cut into 2-3 inch pieces. Transfer to the baking sheet.
Clean the mushrooms free of any dirt with a paper towel and slice in half. Transfer to the baking sheet.
Wash the carrot (and peel if the carrot is unusually dirty), slice in half lengthwise, and cut into 2-3 inch pieces. Move to the baking sheet.
Slice the top one-third from the top of the head of garlic. Place on the baking sheet.
Roast. Roast the veggies for at least 15 minutes, but no more than 45 minutes. Longer than this can make the vegetables bitter from charring.
Simmer. Bring 8 cups of water to a simmer in a heavy bottomed pot over high heat. Add the roasted vegetables, parsley, peppercorns, and kosher salt. Reduce the heat and simmer for at least 30 minutes to as long as 1 hour.
Strain. Place a mesh strainer over a large bowl and pour the vegetables and broth into the strainer. Press down on the vegetables using a large spoon.
Cool and store. Cool to room temperature and pour into airtight containers such as mason jars.