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.

Ingredients

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 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

Preparation

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.

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Ingredient Spotlight

IN THIS RECIPE
Dry White Wine
IN THIS RECIPE
Thyme
IN THIS RECIPE
Flat-leaf Parsley
FEATURED
Rhubarb

Reviews

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Reviews (4 reviews)

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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Name: Roasted Vegetable Broth
Yield: Yields about 2 quarts
Ingredients: 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