Yield: Yields about 2 quarts
This broth will boost the flavor in any vegetable soup. It’s pretty hands off, so it’s easy to put a pot on whenever you know you’ll be home for a couple of hours.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The broth can be refrigerated for up to 3 days or frozen for up to 3 months.
Liked the full flavor of this broth a lot, but I don't think it's the best match for the summery vegetables in the accompanying minestrone recipe. I plan to use it as a base for mushroom barley soup, a vegetarian French onion soup, and possibly a mushroom risotto.
This is a great, flavorful broth. It will be my "go to" broth for a number of dishes. The sides of my large roaster are about 4" high so I ended up (on the second batch) roasting on convection at 425 degrees. The veggies came out perfect.
I like!! The broth was very flavorful with hints of all the veggies that were used. I threw in a few tomatoes because I have an abundance at this time of year. I will make again.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?