Roasted Vegetable Broth Recipe

Use this simple Roasted Vegetable Broth as the base for any of your favorite soups.

From “Ladled”
December 2014

  • Add deep flavor to your soups and stews with a Roasted Vegetable Broth.
    Photo courtesy Victory Belt Publishing
  • Visit the past and travel around the world with Kimberly Harris and the tantalizing homemade soups in “Ladled.”
    Cover courtesy Victory Belt Publishing

Yield: About 6 cups/1.4 liters

Rekindle a love for making soups and stews at home with Ladled (Victory Belt, 2012) by Kimberly Harris. Find more than 100 recipes for nutritious, healing soups with simple instructions for every step of the soup-making process. The following recipe from “Stocks, Broths and Simple Soups” is for a Roasted Vegetable Broth that can be used as the base for most soups.

You can purchase this book from the Mother Earth Living store: Ladled.

Vegetable broths can be as simple as adding some vegetable scraps, a sprinkle of black peppercorns, a sprig of thyme, and a bay leaf into a pot with water and simmering. But if you really want a broth with a deep flavor, roasted vegetables will add a depth that is often missing in vegetable broths. I enjoy this broth so much that I drink it gently warmed and salted all by itself. The mushrooms add an earthiness; the carrots and parsnips add sweetness; and the celery, garlic, and onions add a lot of additional flavor. There is room to play around with the ingredients in this broth, too. It wouldn’t be a bad idea to double this recipe either. For a double batch, I recommend that you roast the vegetables in pans so that more vegetables brown. Then, scrape them into the pot when they’re done.

Vegetarian-Friendly | Gluten-Free | Grain-Free
GAPS-Friendly | Dairy-Free | Budget-Friendly

Roasted Vegetable Broth Recipe


• 4 medium carrots, scrubbed, cut into 2-inch/5-cm pieces
• 2 medium yellow onions, peeled and quartered
• 2 celery sticks, cut into 2-inch pieces
• 4 garlic cloves, peeled
• 1 small-medium parsnip, scrubbed and quartered
• 8 medium mushrooms (button mushrooms are fine), cut in half
• 2 tablespoons fat of your choice
• Unrefined salt
• Freshly ground pepper
• 1 1/2 teaspoons dried thyme, or 6 to 8 sprigs fresh thyme
• Handful fresh parsley 2 bay leaves
• 1 tablespoon black peppercorns


1. Preheat the oven to 425 degrees. Toss the vegetables in a large ovenproof pot with the fat of your choice. Salt and pepper the vegetables generously.

2. Place the pot uncovered in the middle of the oven. Roast for 40 to 60 minutes, stirring every 20 minutes or so. When the vegetables start to brown on the edges, remove the pot from the oven and place it on the stovetop.

3. Add enough hot water to the pot to cover the vegetables (about 6 to 8 cups). Add the thyme, parsley, bay leaves, and peppercorns.

4. Bring the broth to a boil and reduce heat to low. Simmer for 30 to 60 minutes.

5. Strain the broth through a fine sieve over a heat-safe bowl or pot. It keeps up to five days refrigerated.

More Recipes from Ladled

Chinese Egg Drop Soup Recipe
Vietnamese Hot and Sour Soup Recipe
Quinoa and Chicken Soup Recipe

This excerpt has been reprinted with permission from Ladled: Nourishing Soups for All Seasons by Kimberly Harris and published by Victory Belt Publishing Inc., 2012. Purchase this book from our store: Ladled.

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