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Roasted Vegetable Broth

Author: Jess Smith via Inquiring Chef


  • 1 cup chopped onion
  • 1 cup quartered crimini mushrooms
  • 1 cup sliced carrots
  • ½ cup chopped parsnips
  • ½ cup sliced celery
  • 4 large garlic cloves, crushed and peeled
  • 1 tablespoon olive oil
  • 8 cups water
  • 1 cup coarsely chopped Swiss chard (including stems)
  • ½ cup thinly sliced leek (white and pale green parts only)
  • ¼ cup chopped fresh parsley (including stems)
  • 1 teaspoon salt
  • 1 bay leaf
  • 1 sprig thyme


  • Preheat oven to 400°F. Combine first 6 ingredients in a large, oven-safe, soup pot. Drizzle oil over; toss to coat. Sprinkle with salt. Roast vegetables until tender and golden, stirring occasionally, about 40 minutes. Remove from oven.
  • Add 2 cups water to the soup pot; stir vegetables, scraping up any browned bits from bottom. Add remaining 6 cups water and all remaining ingredients. Bring to boil. Reduce heat, cover and simmer 30 minutes. Strain broth through a sieve.
  • Use immediately, refrigerate for several days, or freeze.


Recipe adapted from Roasted Vegetable Broth, Bon Appétit, October 1998.