Why You’ll Love This Recipe

I love Homemade Vegetable Broth because it turns basic vegetables into something incredibly useful. Onion, carrots, celery, garlic, and herbs create a flavorful foundation without requiring complicated preparation.

I also like how flexible the recipe is. I can change the vegetables and herbs according to what I have available, and I can save suitable vegetable trimmings in the freezer until I have enough to make a batch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Yellow onions
Carrots
Celery stalks
Garlic cloves
Mushrooms
Leek, optional
Fresh parsley
Fresh thyme
Bay leaves
Whole black peppercorns
Water
Salt, optional
Olive oil, optional

Directions

1. Prepare the Vegetables

I wash all the vegetables thoroughly and cut them into large chunks. I don’t need perfectly even pieces because I will strain the vegetables from the broth after cooking.

I can leave clean onion skins on when I want a deeper golden color, but I remove dirty or damaged outer layers.

2. Sauté the Vegetables

For a deeper flavor, I heat a small amount of olive oil in a large stockpot over medium heat. I add the onions, carrots, celery, mushrooms, and leek and cook them for about 5 to 10 minutes.

I stir occasionally and let the vegetables develop a little color before adding the remaining ingredients.

3. Add the Aromatics and Water

I add the garlic, parsley, thyme, bay leaves, and black peppercorns. I pour in enough cold water to generously cover the vegetables.

I usually wait until the end to add much salt because I often use my broth as an ingredient in other recipes.

4. Simmer the Broth

I bring the mixture just to a boil, then immediately reduce the heat to maintain a gentle simmer.

I let the broth simmer uncovered or partially covered for about 45 to 60 minutes. I avoid cooking vegetable broth for many hours because I find some vegetables can eventually produce bitter or muddy flavors.

5. Strain

I remove the pot from the heat and carefully pour the broth through a fine-mesh strainer into a large heatproof container.

I press the vegetables gently to release some additional liquid, but I don’t force them through the strainer because I prefer a clearer broth.

6. Season and Cool

I taste the strained broth and add salt if I plan to use it immediately. If I am saving it for other recipes, I often leave it unsalted or only lightly seasoned.

For storage, I cool the broth promptly before transferring it to containers and refrigerating or freezing it.

Servings and Timing

I usually get approximately 8 cups of broth from a standard batch, although the exact yield depends on the amount of water I use and how much evaporates.

Prep time: 15 minutes
Optional sautéing time: 5–10 minutes
Simmering time: 45–60 minutes
Total time: about 1 hour 10 minutes to 1 hour 25 minutes
Yield: approximately 8 cups

I can easily make a larger batch when I have a big enough stockpot and enough freezer space for leftovers.

Variations

Roasted Vegetable Broth

I roast the onions, carrots, celery, mushrooms, and garlic before simmering them. I love this variation when I want a darker broth with deeper, slightly caramelized flavors.

Mushroom Vegetable Broth

I increase the amount of fresh mushrooms or add a few dried mushrooms. This gives me a richer, more savory broth that works particularly well in risotto, gravy, and hearty soups.

Herb Vegetable Broth

I add rosemary, sage, additional thyme, or other fresh herbs. I use stronger herbs in moderation so they don’t dominate the finished broth.

Ginger Vegetable Broth

I add sliced fresh ginger to the pot. I like using this variation as a base for noodle soups, vegetable soups, and dishes with Asian-inspired flavors.

Vegetable Scrap Broth

I save clean, suitable trimmings such as carrot ends, celery leaves, mushroom stems, leek greens, parsley stems, and onion pieces in a freezer-safe container. Once I have enough, I use them to make broth along with fresh aromatics.

Storage/Reheating

I cool Homemade Vegetable Broth promptly and store it in airtight containers in the refrigerator for about 3 to 4 days.

For longer storage, I freeze the broth in freezer-safe containers for several months. I leave some empty space at the top of each container because liquids expand as they freeze.

I also like freezing small portions in ice cube trays. Once frozen, I transfer the cubes to a freezer-safe bag or container and use them whenever I need a small amount of broth for sauces, grains, or sautéed vegetables.

To reheat refrigerated broth, I pour it into a saucepan and heat it until steaming hot. I can also reheat individual portions in the microwave using a microwave-safe container.

FAQs

What vegetables should I avoid putting in vegetable broth?

I avoid using large amounts of strongly flavored or potentially bitter vegetables. Cruciferous vegetables such as broccoli, cauliflower, Brussels sprouts, and cabbage can become overpowering during simmering. I also avoid spoiled vegetables and excessively dirty scraps.

Can I make Homemade Vegetable Broth from vegetable scraps?

Yes. I save clean carrot trimmings, celery leaves, mushroom stems, leek greens, parsley stems, and onion pieces in the freezer. I combine them with fresh vegetables and herbs when I have enough for a batch.

Why is my vegetable broth bitter?

I find bitterness can come from using too many strongly flavored vegetables, including excessive cruciferous vegetables, or simmering the broth for too long. I usually keep my cooking time around 45 to 60 minutes for a clean, balanced flavor.

Do I need to peel vegetables for Homemade Vegetable Broth?

Not always. I thoroughly wash my vegetables and leave edible, clean skins on when appropriate. I often leave clean onion skins because they can give the broth a deeper golden color. I remove any damaged, dirty, or undesirable portions before cooking.

What can I make with Homemade Vegetable Broth?

I use Homemade Vegetable Broth as a base for soups, stews, risotto, gravy, sauces, lentils, beans, and casseroles. I also use it instead of water when cooking rice, quinoa, couscous, and other grains when I want additional savory flavor.

Conclusion

Homemade Vegetable Broth is one of the most versatile basics I can keep in my kitchen. With vegetables, herbs, water, and a little time, I can create a flavorful broth while making good use of ingredients and suitable vegetable trimmings that might otherwise go unused.

Why You’ll Love This Recipe

Ingredients

Directions

1. Prepare the Vegetables

2. Sauté the Vegetables

3. Add the Aromatics and Water

4. Simmer the Broth

5. Strain

6. Season and Cool

Servings and Timing

Variations

Roasted Vegetable Broth

Mushroom Vegetable Broth

Herb Vegetable Broth

Ginger Vegetable Broth

Vegetable Scrap Broth

Storage/Reheating

FAQs

What vegetables should I avoid putting in vegetable broth?

Can I make Homemade Vegetable Broth from vegetable scraps?

Why is my vegetable broth bitter?

Do I need to peel vegetables for Homemade Vegetable Broth?

What can I make with Homemade Vegetable Broth?

Conclusion

Homemade Vegetable Broth

Ingredients

Instructions

Notes

Nutrition