How To Make Vegetable Broth

Making vegetable broth is a fantastic way to utilize leftover veggies and add depth to your cooking. Here’s a basic recipe:


  • Assorted vegetables (carrots, celery, onions, garlic, leeks, mushrooms, etc.)
  • Herbs (parsley, thyme, bay leaves, etc.)
  • Water
  • Salt and pepper to taste
  • Optional: olive oil for sautéing


  1. Gather your vegetables: You can use a variety of vegetables, but common choices include carrots, celery, onions, garlic, leeks, and mushrooms. Wash them thoroughly and chop them into large pieces. You can use vegetable scraps like onion skins and carrot tops too, as they add flavor.
  2. Sauté (optional): In a large pot, heat a bit of olive oil over medium heat. Add the chopped vegetables and sauté for a few minutes until they start to soften and become fragrant. This step is optional but can enhance the flavor of your broth.
  3. Add water: Cover the vegetables with water. Use enough water to cover the vegetables completely, plus a few inches extra. The more water you use, the more broth you’ll have, but the flavor may be less concentrated.
  4. Season: Add herbs like parsley, thyme, bay leaves, or any other herbs you like. Season with salt and pepper to taste.
  5. Simmer: Bring the pot to a boil, then reduce the heat to low and let the broth simmer uncovered for about 45 minutes to an hour. This allows the flavors to meld and develop.
  6. Strain: Once the broth is done simmering, remove it from the heat and let it cool slightly. Place a fine mesh strainer over another pot or large bowl and carefully pour the broth through the strainer to remove the vegetables and herbs. Press down on the vegetables with a spoon to extract as much liquid as possible.
  7. Cool and store: Let the broth cool completely before transferring it to containers for storage. You can store vegetable broth in the refrigerator for up to a week or freeze it for longer-term storage.

How To Make Vegetable Broth

That’s it! You now have homemade vegetable broth ready to use in soups, stews, sauces, and other dishes. Adjust the ingredients and seasonings according to your taste preferences.

Homemade vegetable broth is a culinary cornerstone, elevating dishes with its umami-rich flavor profile and aromatic essence. Crafted from a handful of simple ingredients, this broth is a testament to the power of simplicity and the depth of flavor that can be achieved with minimal effort. In just 45 minutes on your stove, you can create a broth that’s not only delicious enough to sip on its own but also serves as a versatile base for a myriad of recipes, from risottos to soups to grains and beyond.

To begin, gather your aromatics. Think carrots, celery, onions, garlic, and perhaps a few sprigs of fresh herbs like thyme or parsley. These ingredients form the backbone of your broth, providing layers of flavor that will develop and intensify as they simmer together.

Start by roughly chopping your vegetables. There’s no need to be precise here; the goal is simply to expose as much surface area as possible to coax out their flavors. In a large pot, heat a bit of olive oil over medium heat and add your chopped vegetables. Allow them to sweat and soften, releasing their natural sugars and aromatic oils.

Once your vegetables have softened slightly, add water to the pot, enough to cover the vegetables by a few inches. Bring the mixture to a gentle simmer, then reduce the heat and let it simmer gently for about 45 minutes. This slow simmer allows the flavors of the vegetables to meld and mingle, resulting in a broth that’s rich, complex, and deeply satisfying.

After 45 minutes, strain the broth through a fine mesh sieve or cheesecloth, pressing down on the vegetables to extract as much flavor as possible. Discard the solids, and you’re left with a beautiful, fragrant vegetable broth that’s ready to use in all of your favorite recipes.

The beauty of homemade vegetable broth lies in its versatility. Use it as a base for soups and stews, or as a cooking liquid for grains like rice and quinoa. You can also freeze it in ice cube trays for easy portioning, ensuring that you always have a supply on hand whenever you need it.

Not only does homemade vegetable broth elevate the flavor of your dishes, but it’s also a sustainable and cost-effective alternative to store-bought options. By making your own broth from scratch, you can control the quality of the ingredients and reduce food waste by using up any leftover vegetables that might otherwise go unused.

In just 45 minutes on your stove, you can create a broth that’s not only delicious and nutritious but also a testament to the power of simple, homemade cooking. So next time you find yourself with a handful of aromatics and a bit of time to spare, why not whip up a batch of homemade vegetable broth? Your taste buds will thank you.

Homemade vegetable broth is like liquid gold in the kitchen, isn’t it? I love how versatile it is, and your stash of jars in the freezer sounds like a brilliant idea! It’s fantastic that you prefer vegetable stock over chicken stock; it’s not only more accommodating for vegetarian guests but also offers a broader spectrum of flavors, making it a go-to for many dishes.

One of the best things about vegetable broth is its simplicity. You don’t need to wait around for a chicken carcass to appear; instead, you can gather up those odds and ends of veggies that might otherwise go to waste. Carrot tops, onion skins, celery leaves—they all contribute to the rich flavor profile of your broth. Plus, you can tailor it to suit your taste preferences. Love garlic? Toss in a few cloves. Have some thyme or parsley lying around? Those will add a lovely herbaceous note.

The process of making vegetable broth is wonderfully straightforward. Simply gather your vegetables, cover them with water, add some herbs and spices if desired, and let it all simmer away for about 45 minutes. Unlike chicken stock, which can take hours to extract all the flavors, vegetable broth reaches its peak deliciousness relatively quickly. And the aroma that fills your kitchen as it simmers? Pure bliss.

How To Make Vegetable Broth

Once your broth is done, you have endless possibilities at your fingertips. Use it as a base for soups, stews, and sauces, or simply sip on it for a comforting pick-me-up. I particularly love using vegetable broth in risottos; it adds a depth of flavor that elevates the dish to new heights. And knowing that it’s homemade, with no added preservatives or excessive salt, makes it all the more satisfying.

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Sure, store-bought broth can be convenient, but it just can’t compete with the quality and flavor of homemade. And with vegetable broth being so quick and easy to make, there’s really no excuse not to give it a try. Not only will you elevate your cooking, but you’ll also reduce food waste in the process—a win-win in my book.

So here’s to your stash of homemade vegetable broth, always ready to add a touch of homemade goodness to whatever dish you’re whipping up next. Cheers to delicious, sustainable cooking!

Crafting a rich and flavorful stock is an art form that can transform the simplest of dishes into culinary masterpieces. While the classic aromatic trio of onions, carrots, and celery forms the foundation of many stocks, incorporating dried mushrooms and tomatoes introduces a depth of flavor that elevates the entire concoction to new heights.

Dried mushrooms are a secret weapon in the kitchen, packed with umami goodness that adds a savory richness to any dish. When rehydrated and simmered alongside the traditional aromatics, they infuse the stock with a complexity that mimics the depth usually achieved from meat-based broths. Their earthy notes mingle with the sweetness of the carrots, the subtle sharpness of the onions, and the freshness of the celery, creating a symphony of flavors that dance on the palate.

Similarly, tomatoes lend a robust tanginess to the stock, balancing out the sweetness of the vegetables with their acidity. As they break down during the cooking process, they release their juices, imparting a vibrant hue and a distinctive depth of flavor to the liquid. The umami-richness of the mushrooms and the tangy brightness of the tomatoes work in harmony, resulting in a stock that is both complex and well-rounded.

How To Make Vegetable Broth

To further enhance the flavor profile, a medley of herbs and spices is added to the pot. Garlic, with its pungent aroma and sharp taste, adds a punch of flavor that complements the sweetness of the vegetables. Parsley lends a fresh, herbaceous note, while thyme contributes its delicate, floral undertones. A bay leaf imparts a subtle, earthy fragrance, and black pepper adds a hint of warmth and spice. Together, these ingredients perfume the broth, infusing it with layers of complexity and depth.

The beauty of this stock lies in its versatility. While it serves as a stellar base for soups, stews, and sauces, it can also be enjoyed on its own as a nourishing broth. Whether used to braise vegetables, cook grains, or deglaze pans, its rich and aromatic character enhances any dish it touches.

Incorporating dried mushrooms and tomatoes into the classic aromatic trio of onions, carrots, and celery elevates homemade stock to a whole new level. With its robust umami flavor and complex aroma, this broth is a testament to the power of simple ingredients working in perfect harmony.

Vegetable stock and vegetable broth are both flavorful liquids made by simmering vegetables, herbs, and sometimes spices in water. However, there are some differences between the two:

  1. Ingredients:
    • Vegetable Stock: Typically made with a variety of vegetables like onions, carrots, celery, mushrooms, and herbs. It’s meant to be a neutral, flavorful base for soups, sauces, and other dishes.
    • Vegetable Broth: Similar to stock but often includes seasonings like salt, pepper, and sometimes additional spices or flavorings for a more pronounced taste. It can be consumed on its own as a light soup.
  2. Cooking Time and Intensity:
    • Vegetable Stock: Usually simmered for a longer period (around 1-2 hours) to extract maximum flavor from the vegetables and herbs. It tends to have a richer, deeper flavor.
    • Vegetable Broth: Cooked for a shorter time (around 30 minutes to 1 hour) and may contain more seasoning, resulting in a lighter flavor.
  3. Use in Cooking:
    • Vegetable Stock: Primarily used as a base for soups, stews, sauces, and other recipes where a neutral flavor base is desired. It allows the other ingredients to shine.
    • Vegetable Broth: Can be consumed on its own as a light soup or used interchangeably with stock in recipes. It adds flavor to dishes while also serving as a standalone dish.
  4. Seasoning:
    • Vegetable Stock: Often unsalted or lightly seasoned to allow for more flexibility in recipes.
    • Vegetable Broth: Typically seasoned with salt and other flavorings during the cooking process.

In summary, while vegetable stock and vegetable broth are similar in that they’re both made from simmering vegetables in water, the main differences lie in their ingredients, intensity of flavor, cooking time, and intended use in cooking.

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