Roasted Veggie Broth

27 July, 2012

It's difficult to find a vegetable-only broth recipe that packs a competitive flavor to a chicken or other meat based broth, but this Roasted Veggie Broth recipe does it!  Delicious and full of flavor, it's ideal for a risotto base, and all kind of soups. Make sure to be liberal with a Robust EVOO or flavored EVOO (try Mushroom & Sage, Tuscan Herb, or Garlic). Enjoy!

3 garlic cloves
Robust Extra Virgin Olive Oil
2 large onions
2 large carrots
4 celery stalks
4 green onions
1 potato
10 whole peppercorns
2 tsp salt
2 tbsp tomato paste
¼ c soy sauce
2 sprigs fresh rosemary
3 bay leaves

Pre-heat oven to 375 degrees.

Fill large pot with 1 gallon of water. Add a pinch of salt and a spring of rosemary, and bring to a gentle simmer.

Roughly chop onions, carrots, celery, potato, green onions and place on pan. Add garlic cloves, with skin on. Sprinkle with peppercorns, salt, and the leaves of the second spring of rosemary. Do not put the whole sprig in the oven. Drizzle veggies with a generous amount of extra virgin olive oil. Toss with your hands, and roast in oven for 45 minutes or until veggies have browned and began to carmelize, turning the veggies over every 15 minutes or so.

When veggies are done, add them to the pot of water and remove rosemary sprig. Add bay leaves, soy sauce, tomato paste, and more salt and pepper if needed.  Bring broth to a boil, reduce heat and simmer for 45 minutes to an hour. Strain broth through a fine colander to remove all veggies and herbs. Squeeze garlic cloves from their skins into the broth and mix.

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