Italian Vegetable Soup Broth

Rich, tomato and vegetable-based soup broth. Substitute this anywhere you're asked to use vegetable or chicken stock or broth. especially in Italian soups like minestrone. Makes several quarts and freezes well.

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Step 1

Pre-heat oven to 375°F. Peel garlic and onions. Scrub celery and carrots well under running water.

Step 2

Roughly chop all vegetables and put in a large bowl. Include celery leaves.

Step 3

Cover with olive oil and season with salt, pepper and Italian seasoning. Toss to coat.

Step 4

Spread on a large, shallow pan and roast until tomatoes are just beginning to blacken, 40-60 min.

Step 5

Pour and scrape the pan in a large stock pot.

Step 6

Add 2 bay leaves and peppercorns, fill stock pot with water.

Step 7

Bring to a gentle boil and then turn down and simmer, uncovered, until water level is reduced 1-2 inches (about 3 hours). The more it reduces, the more concentrated the flavour will be.

Step 8

Strain into a clean pot and use as a soup stock immediately, or pour into bags or containers and let cool. Will keep in refrigeration for 5 days, months in the freezer.