Boistfort Valley Farm
Community Supported Recipe Box

Roasted Vegetable Stock

With special thanks to member Allison, who suggested using the recipe to use up leftover vegetables.


  • 3/4 lb cremini mushrooms, halved
  • 1/2 lb shallots, onions, or leeks, roughly chopped
  • 1/2 lb carrots (3 medium), cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 2 garlic cloves, coarsely chopped
  • 4 fresh flat-leaf parsley sprigs (including long stems)
  • 3 fresh thyme sprigs
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine
  • 1 Turkish bay leaf or 1/2 California
  • 1/2 cup canned crushed tomatoes
  • 1 quart water
  • 3/4 teaspoon salt


yields: about 3 1/2 cups
dish: soup
season: fall

Put oven rack in middle position and preheat oven to 425°F.

Toss together mushrooms, shallots, carrots, bell pepper, garlic, parsley and thyme sprigs, and oil in a flameproof roasting pan. Roast, stirring occasionally, until vegetables are golden, 35 to 40 minutes.

Transfer vegetables with a slotted spoon to a 4-quart saucepan. Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 1 to 2 minutes. Transfer to saucepan and add bay leaf, tomatoes, water, and salt. Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, 45 minutes. Pour stock through a large fine-mesh sieve into a bowl, pressing hard on and then discarding solids.

Cooks' note: Stock can be made ahead and cooled completely, then chilled, covered, 1 week or frozen.

Adapted from Gourmet, November 2004