Oven-Roasted Vegetable Broth with Herb Infusion

Ingredients

- 1 large onion, quartered
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 4 ripe tomatoes, quartered
- 5 cloves garlic, smashed
- 3 tablespoons olive oil
- 1 cup dried mushrooms
- 1 bunch fresh parsley, divided
- 5 sprigs fresh thyme
- 2 bay leaves
- 2 cups vegetable scraps (such as ends of carrots, celery, onion peels)
- 1 tablespoon sea salt
- 10 cups water

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C).

2. Prepare Vegetables: In a large roasting pan, combine the onion, carrots, celery, tomatoes, and garlic. Drizzle with olive oil and toss to coat evenly.

3. Roast Vegetables: Place the roasting pan in the preheated oven and roast for 45 minutes, stirring occasionally, until the vegetables are caramelized and lightly browned.

4. Prepare Mushrooms: While the vegetables are roasting, soak the dried mushrooms in 2 cups of warm water for about 20 minutes until rehydrated. Drain, keeping the soaking water for later use.

5. Create Broth Base: In a large stockpot, combine the roasted vegetables, rehydrated mushrooms, mushroom soaking water, half of the fresh parsley, thyme, bay leaves, vegetable scraps, sea salt, and 10 cups of water.

6. Simmer Broth: Bring the contents to a gentle boil over medium-high heat. Reduce heat and let it simmer, uncovered, for about 1 hour to marry the flavors.

7. Strain and Finish: Strain the broth through a fine-mesh sieve into a large bowl, discarding the solids. Return the broth to the stockpot and adjust seasoning to taste.

8. Herb Infusion: Chop the remaining parsley and add to the broth for a fresh herbaceous taste. Let it steep for 5 minutes.

9. Serve: Serve hot as a standalone soup or as a flavorful base for other dishes.

Total Time

PT1H45M
1 hour 45 minutes

Type of Dish

Lunch

Keywords

Vegetable Broth, Oven Roasted, Herb Infusion, Vegetarian, Caramelized Vegetables, Homemade Broth, Soup Base, Lunch Recipe, Gluten-Free, Healthy

Recipe Yield

Serves 4 adults

Calories

Total: 320 calories

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