Roasting the vegetables yields rich and flavorful results.

Carolyn Malcoun
Source: EatingWell Magazine, Soup Cookbook

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Recipe Summary

total:
3 hrs
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

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  • Combine carrots, onions and fennel in a large roasting pan. Toss with oil. Transfer half the vegetables to a second roasting pan. Roast the vegetables for 45 minutes, stirring every 15 minutes and switching the position of the pans each time you stir.

  • In one pan, push the vegetables to one side and spread tomato paste in the other side. Continue roasting (both pans) until the tomato paste begins to blacken, 15 minutes more.

  • Transfer the roasted vegetables to a large stockpot. Pour 1/2 cup wine into each roasting pan and bring to a boil over medium-high heat. Cook, scraping up any browned bits, for 1 to 2 minutes. Add the contents of the roasting pans to the stockpot, along with water, celery, parsley, thyme, peppercorns, garlic and bay leaves. Cover and bring to a simmer. Uncover and simmer for 1 hour without stirring, adjusting heat as necessary to maintain the simmer (if the stock boils it will become cloudy).

  • Strain the stock through a colander, pressing on the solids to remove all liquid. Discard solids. Let the stock cool before storing.

Tips

To make ahead: Cover and refrigerate for up to 1 week or freeze for up to 3 months.

Equipment: 2 roasting pans

Nutrition Note: After straining and skimming, stock has negligible calories and nutrients.

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