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