Roasted Vegetable Stock Recipe

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Roasted Vegetable Stock
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  1. Put oven rack in middle position and preheat oven to 425°F.
  2. 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.
  3. 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.
  4. Cooks' note: Stock can be made ahead and cooled completely, uncovered, then chilled, covered, 1 week or frozen in an airtight container up to 1 month.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 257.96 Kcal (1080 kJ)
Calories from fat 42.34 Kcal
% Daily Value*
Total Fat 4.7g 7%
Sodium 712.28mg 30%
Potassium 1373.64mg 29%
Total Carbs 41.18g 14%
Sugars 17.77g 71%
Dietary Fiber 7.42g 30%
Protein 10.32g 21%
Vitamin C 60.4mg 101%
Vitamin A 1.6mg 53%
Iron 180.8mg 1005%
Calcium 209.4mg 21%
Amount Per 100 g
Calories 33.58 Kcal (141 kJ)
Calories from fat 5.51 Kcal
% Daily Value*
Total Fat 0.61g 7%
Sodium 92.72mg 30%
Potassium 178.81mg 29%
Total Carbs 5.36g 14%
Sugars 2.31g 71%
Dietary Fiber 0.97g 30%
Protein 1.34g 21%
Vitamin C 7.9mg 101%
Vitamin A 0.2mg 53%
Iron 23.5mg 1005%
Calcium 27.3mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.8
  • 6

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sodium

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