Put the onions, leek, mushrooms, carrots, celery and roma tomatos on a baking sheet, coat with olive oil and put in 350 degree oven for 30 minutes, flipping half way.
Put the roasted vegetables, any juices, and remainder ingredients in a stock pot and bring to a boil, turn heat down until it is a simmer and gently simmer for 30 minutes.
Drain ingredients in fine mesh strainer or china cap, or strainer lined with cheesecloth. Refrigerate or freeze.