Ingredients

The following ingredients have 8 Servings
  • 1 onion, thickly sliced
  • 2 carrots, roughly chopped
  • 2 stalks celery, roughly diced, leaves removed + reserved
  • 1 tablespoon olive oil
  • 1 tablespoon salt, divided
  • 2 bay leaves
  • 1 cup herbs, loosely packed (fresh or frozen)
  • 12 cups water
  • 1/2 cup wine (white or red), optional
  • 4 garlic cloves
  • root vegetables such as fennel or turnips
  • 1 tablespoon tomato paste

Instruction

  • Preheat oven to 400ºF.
  • Lay onions, carrots, and celery on a baking sheet in a single layer.  Broth extras: If using garlic or extra root vegetables, add those to the baking sheet too.
  • Drizzle veggies with olive oil and 1 teaspoon of salt.  Roast about 30 minutes, until veggies are cooked through.
  • Add vegetables to a large soup pot, along with the rest of the salt and all remaining ingredients (including the reserved celery leaves).Tip: If using tomato paste, add it now.
  • Bring the mixture to a boil, and simmer for about 20 minutes.  Strain out any solids (vegetables and herbs) from the broth.
  • Use broth right away, refrigerate and use within 3-4 days, or freeze broth in an airtight container for up to 6 months.