Deep Roasted Vegetable Stock (Rich & Flavorful Vegan Broth)

When I want a stock with body — something hearty enough for chili or a thick gravy — I always go for this roasted version. Roasting the veggies first brings out a caramelized sweetness and depth that tastes like you cooked it all day. It turns even simple soups into comfort food heaven.

Ingredients

2 cups Chopped Carrots

2 cups Chopped Onions

1 cup Chopped Celery

1 cup Mushrooms, halved

1 Tomato, quartered

6 Garlic Cloves

2 Tablespoons Olive Oil

1 Tablespoon Tomato Paste

2 Bay Leaves

1 Sprig Thyme

10 cups Water

If you’ve ever wanted a broth with true depth—the kind that tastes like it simmered all day—this roasted vegetable stock is the answer. Caramelizing the vegetables first gives the stock a bold, naturally sweet richness that builds incredible flavor.

I love using this one for chilis, thick stews, mushroom gravies, or any recipe where I want that cozy, slow-cooked taste without the extra effort. It’s one of those little kitchen tricks that makes a big difference.

Instructions

Preheat oven to 425°F.

Spread carrots, onions, celery, mushrooms, tomato, and garlic on a baking sheet.

Drizzle with olive oil and roast 30–35 minutes until deeply caramelized.

Transfer roasted veggies to a large pot. Add tomato paste, herbs, and water.

Simmer uncovered 1 hour.

Strain well and store.