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.

Nutrition Facts

6 calories; protein 0.3g; carbohydrates 1.4g; dietary fiber 0.6g; sugars 0.2g; other carbs 0.6g; fat 0g; cholesterol 0mg; water 318.7g; ash 0.5g; vitamin a iu 64.5IU; vitamin a re 6.4RE; vitamin a carotenoid 6.4RE; vitamin a retinol 0RE; vitamin b1 thiamin 0mg; vitamin b2 riboflavin 0mg; vitamin b3 niacin 0.1mg; niacin equivalents 0.1mg; vitamin b6 0mg; vitamin b12 0mcg; vitamin c 2.1mg; folate 7.5mcg; pantothenic acid 0.1mg; calcium 20.1mg; copper 0mg; iron 0.1mg; magnesium 6.5mg; manganese 0mg; molybdenum 1.2mcg; phosphorus 9.7mg; potassium 89.5mg; selenium 0.1mcg; sodium 24.5mg; zinc 0mg; alcohol 0g; caffeine 0mg; pyramid vegetables 0; exchange vegetables 0; energy 6.1kcal; thiamin 0mg; riboflavin 0mg; soluble fiber 0g; insoluble fiber 0g; monosaccharides 0.1g; disaccharides 0g; saturated fat 0g; mono fat 0g; poly fat 0g; trans fatty acid 0g; vitamin a carotene 27mcg; vitamin d iu 0IU; vitamin d mcg 0mcg; vitamin e alpha equivalents 0mg; vitamin e iu 0IU; vitamin e mg 0mg; vitamin k 2.9mcg; boron 34.2mg; fluoride 240.7mg; 40 butyric 0g; 60 caprioc 0g; 80 caprylic 0g; 100 capric 0g; 120 lauric 0g; 140 myristic 0g; 160 palmitic 0g; 180 stearic 0g; 161 palmitol 0g; 181 oleic 0g; 201 eicosen 0g; 221 erucic 0g; 182 linoleic 0g; 183 linolenic 0g; 184 stearidon 0g; 204 arachidon 0g; 205 epa 0g; 225 dpa 0g; 226 dha 0g; omega 3 fatty acid 0g; omega 6 fatty acid 0g; alanine 0g; arginine 0g; cystine 0g; glycine 0g; histidine 0g; isoleucine 0g; leucine 0g; lysine 0g; methionine 0g; phenylalanine 0g; proline 0g; serine 0g; threonine 0g; tryptophan 0g; tyrosine 0g; valine 0g; aspartic acid 0g; glutamic acid 0g; biotin 0mcg; chromium 0mcg; phytosterols 0.6mg.
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