Ingredients

• 4 carrots, washed, cut into chunks
• 3 celery ribs, cut in half
• 2 tomatoes, quartered
• 2 turnips, cleaned, trimmed and quartered
• 2 large onions, peeled and quartered
• 1 leek, trimmed and quartered
• 3 garlic cloves, peeled
• 2 teaspoons dried thyme
• 1/4 cup olive oil or 1/4 cup vegetable oil
• 8 cups water (or more)
• 1 bay leaf

Instructions

1. Preheat oven to 400 degrees Fahrenheit.

2. Spread the carrots, celery, tomatoes, turnips, onions, and leek out on a baking sheet with sides.

3. Scatter the garlic cloves over the top.

4. Sprinkle veggies with thyme; drizzle with the oil.

5. Roast vegetables for 1 hour or until well browned. Stir once or twice.

6. Transfer vegetables to a large soup pot.

7. Deglaze baking pan with a little hot water; add liquid to the roasted vegetables.

8. Cover vegetables with water; add bay leaf.

9. Bring to a simmer and cook for 45 minutes.

10. Cool and strain.

11. Freeze in quantities desired in plastic containers or zipper freezer bags. Freeze some broth in ice cube trays to use for deglazing pans and adding flavor to gravies, soups, and sauces.