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Roasted Vegetable Broth

Scott Phillips

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.


  • 6 sprigs fresh flat-leaf parsley
  • 6 sprigs fresh thyme
  • 6 medium carrots, cut into 1-inch pieces
  • 4 medium celery ribs, cut into 1-inch pieces
  • 1 large yellow onion, peeled and cut into 8 wedges
  • 1 medium red onion, peeled and cut into 8 wedges
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup dry white wine

Nutritional Information

  • Nutritional Sample Size per 1 cup
  • Calories (kcal) : 70
  • Fat Calories (kcal): 30
  • Fat (g): 3.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 0
  • Sodium (mg): 280
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 2


  • Position a rack in the center of the oven and heat the oven to 450°F.
  • In a large roasting pan, toss the herb sprigs, carrots, celery, and onions with the oil, 2 tsp. salt, and a few grinds of black pepper. Spread into a snug single layer. Roast, stirring twice, until the vegetables are tender and browned in spots, about 40 minutes.
  • Transfer everything to a 6-quart heavy-duty pot, add 3 quarts cold water, and bring to a boil. Turn the heat down and simmer gently, uncovered, for 30 minutes.
  • Add the wine and simmer until the broth is reduced by about one-third and has a full vegetable flavor, 20 to 30 minutes more. Season to taste with more salt, if necessary.
  • Strain the broth through a fine-mesh sieve lined with damp cheesecloth or a coffee filter into a clean container, pressing gently on the vegetables to extract as much liquid as possible. Discard the solids.
  • If you are not using the broth immediately, let it cool, then cover and refrigerate or freeze.

Make Ahead Tips

The broth can be refrigerated for up to 3 days or frozen for up to 3 months.


Rate or Review

Reviews (4 reviews)

  • User avater
    RitaJDixon | 02/20/2019

    very healthy recipe

  • butterscotch | 04/22/2017

    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.

  • cozette | 10/09/2014

    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.

  • vbak | 09/01/2014

    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.

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