Vegetable Stock

Patrick Johnson


This basic vegetable stock will add that extra little touch to your soup recipes and is easily scalable for larter quantities.

★★★★★ 1 vote
Yields about 8 cups
10 Min
1 Hr 45 Min
Stove Top


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1 Tbsp
olive oil
4 large
yellow onions, quartered
2 large
carrots, quartered, tops reserved
8 clove
garlic, crushed
2 large
leeks, wahed, trimed, tough outer leaves removed
1 sprig(s)
fresh thyme
1 sprig(s)
bay leaves
black peppercorns, whole
clove, whole
3 qt

How to Make Vegetable Stock


  • 1Preheat oven to 400 degrees F.
  • 2In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
  • 3Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
  • 4In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water.
  • 5Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.

Printable Recipe Card

About Vegetable Stock

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Hashtag: #STOCKS

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