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World's Greatest Vegetable Broth

World's Greatest Vegetable Broth delivers a deep, aromatic flavor from high-heat roasted vegetables, fresh parsley, and warm spices. Expect a rich, caramelized backbone with gentle sweetness from onions and carrots, balanced by herbs and subtle clove and pepper notes—perfect as a versatile soup base or for simmering grains and sauces.

  • Prep30 mins
  • Cook1 hr 30 mins
  • Serves8
  • DifficultyEasy
World's Greatest Vegetable Broth
  1. 1

    Preheat the oven to 450 degrees F (230 degrees C).

  2. 2

    Put the onions, tomatoes, carrots, bell peppers, and turnips in a large roasting pan; drizzle with olive oil and toss to coat.

  3. 3

    Roast in the preheated oven, stirring every 15 minutes, until the vegetables are tender and the onions are caramelized, about 1 hour.

  4. 4

    Move the roasted vegetables to a large stockpot. Add the celery, parsley, garlic, peppercorns, cloves, and bay leaf. Pour in the water and bring to a boil over high heat. Lower the heat to medium-low and simmer, uncovered, until the liquid is reduced by half, 20 to 40 minutes.

  5. 5

    Strain the broth into a large bowl, saving the vegetables for another use.

About This Recipe

World's Greatest Vegetable Broth is a soup recipe made with 13 ingredients. It takes about 2 hrs, serves 8, and is rated easy. Key ingredients include Black Peppercorns, Carrot, Celery, and Diced Tomatoes. Each serving provides about 404.43 kcal, and is a good source of fiber.

Recipe Questions

What is World's Greatest Vegetable Broth made of?
The main ingredients are Black Peppercorns, Carrot, Celery, Diced Tomatoes, Dried Bay Leaves. The full list of 13 is above.
How long does it take to make World's Greatest Vegetable Broth?
About 2 hrs in total: 30 mins to prepare and 1 hr 30 mins to cook.
How many calories are in one serving?
One serving provides about 404.43 kcal. The full nutrition breakdown is above.
Is World's Greatest Vegetable Broth easy to make?
This recipe is rated easy, with 13 ingredients and 5 steps.

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