Roasted Vegetarian Soup Stock

27Apr Soups and Stews, Vegetarian Tips 3 comments

Roasted Vegetarian Soup Stock

When I prepare my own vegetable stock, I have lately gotten into the habit of oven roasting the vegetables I’m using until they are nicely caramelized, before adding my water and boiling it on the stovetop. It takes a little more time, but it makes a very rich stock with a depth of flavor that’s worth every extra minute of preparation.

Prepared stock or bouillion cubes, while great in a pinch, can’t come close to the flavor you achieve using this method. During the week, I save my vegetable cuttings, skins, and unused pieces in a plastic bag. Even if I don’t have enough to fill a pot, a few handfulls of trimmings add great flavor, especially when I add a couple of extra small onions, a few garlic cloves, some carrot pieces, and a rib of celery.

To begin, put all the washed vegetables in an ovenproof pot and toss them with a little olive oil and salt. If you have some sprigs of thyme, parsley, rosemary, or sage, toss those in as well. Now place the pot in a 350 degree preheated oven and roast until the vegetables are softened but not too browned. If necessary, add a little water to keep the vegetables from sticking. When everything is just fork tender, remove the pot from the oven, and add enough water to cover by four inches, then bring it to a boil. Lower the heat and simmer the stock for about 40 minutes, then let it cool slightly and remove any herb sprigs. Pour the stock through a strainer or through cheesecloth. If you use a strainer, it’s possible that a few bits of vegetable will escape, but this shouldn’t cause any concern.

This delicious stock can be portioned out into individual containers and frozen until you need it or it can be used right away. If you freeze it and you’re ready to use it, you needn’t even bother defrosting. Try this. I think you’ll agree, nothing compares to the rich, deep flavor of homemade stock.

About the author

Written by

Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian

3 Responses

  1. Dear Toni,
    I have such a hard time with my soups they have no flavor. I am a vegetarian only use organic products. I try so hard with my soups lentils,split pea minestrone, you name it. Please help me. I loveyour show I wish it was on everyday, I watch it with my daughter. Thanks

  2. Hi Debbie,

    Thank you for writing and for your kind comments about Delicious TV! Where
    to begin? Lets look at a couple of things with your soups. Are you adding
    enough seasoning, too much water or liquid, precooking your base
    vegetables long enough, adding enough herbs and or is it the stock base
    you are using? Generally it is a combination of one or two of the above.
    Organic vegetables are great, however that won’t always make a huge flavor
    difference especially in a soup, if for example, you are adding too much
    water and not enough salt. So try this to start. When you begin your soup
    be sure to saute your base vegetables ( onion, carrot, celery etc..) at a
    moderately medium heat in some olive oil. You’ll want to caramelize them.
    Add a bit of salt to help release the flavors and sugars in the veggies.
    At the point the veggies become ‘glazed’ add your chopped herbs, whichever
    herbs you are using and let those release their flavors. If you are using
    a bouillon cube, organic is fine, you might need to add a bit more salt
    later, crumble it and add to the vegetables. Stir well, and cook for a few
    minutes, no more. You’ll need one cube per three cups of water, maybe more
    depending on the intensity of the bouillon. You’ll have to use your
    judgement, organic is usually milder. Remember this is where you are
    building the foundation for your soup. If the foundation is weak, then
    when you add liquid it is downhill from there. Add 3/4 of the amount of
    liquid called for to start. You can always add more later, taking liquid
    out is another problem. While you are trying to figure this out, use a
    familiar recipe and taste often. Make sure you cook your soup long enough.
    Flavor intensifies with time and slow cooking. Give this a try and let me
    know what happens. We’ll go from there!

    Warm regards,

    Toni

  3. I saw you make a roasted vegetable dish on tv, I can’t find it on the website, could you please send it to me, I know it had gr beans, brussel sprouts, onions and other vegies. Thank, Carol

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