Why You’ll Love This Recipe
I love homemade vegetable broth because it is simple, versatile, and easy to customize with ingredients I already have in my kitchen. I can make it mild for delicate soups or add mushrooms and extra aromatics when I want a deeper savory flavor.
I also like that making broth gives me a practical way to use suitable vegetable trimmings. Clean carrot ends, celery leaves, herb stems, onion pieces, and mushroom stems can all contribute flavor instead of going to waste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 large yellow onions, roughly chopped
- 3 medium carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 4 garlic cloves, lightly crushed
- 1 cup mushrooms or mushroom stems, optional
- 2 tablespoons olive oil
- 10 cups water
- 2 bay leaves
- 6 sprigs fresh parsley
- 3 sprigs fresh thyme
- 1 teaspoon whole black peppercorns
- 1 teaspoon salt, plus more to taste
Directions
1. Prepare the Vegetables
I wash the vegetables thoroughly and roughly chop the onions, carrots, and celery. I lightly crush the garlic cloves.
I do not worry about making everything perfectly uniform because I strain the vegetables out of the broth at the end.
2. Sauté the Vegetables
I heat the olive oil in a large stockpot over medium heat.
I add the onions, carrots, celery, garlic, and mushrooms if I am using them. I cook everything for about 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften and develop a little color.
3. Add the Water and Herbs
I pour the water into the pot and add the bay leaves, parsley, thyme, peppercorns, and salt.
I increase the heat until the liquid begins to simmer.
4. Simmer the Broth
Once the broth reaches a simmer, I reduce the heat to low.
I let it gently simmer, partially covered, for about 45 minutes to 1 hour. I avoid vigorously boiling the vegetables because I prefer a cleaner, more balanced broth.
5. Strain
I remove the pot from the heat and carefully pour the broth through a fine-mesh strainer into another pot or a large heat-safe bowl.
I discard or compost the cooked vegetables and herbs after straining.
6. Season
I taste the finished broth and add more salt if necessary.
When I want a stronger broth, I return the strained liquid to the stove and simmer it uncovered for another 10 to 20 minutes to concentrate the flavor.
7. Cool or Use
I use the broth immediately while warm or cool it promptly before transferring it to storage containers.
I divide larger batches into smaller portions because this makes the broth easier for me to refrigerate, freeze, and use in future recipes.
Servings and Timing
This recipe makes approximately 8 cups of vegetable broth, depending on how much liquid evaporates during cooking.
- Prep time: 15 minutes
- Cook time: 55 minutes to 1 hour 10 minutes
- Total time: approximately 1 hour 10 minutes to 1 hour 25 minutes
- Yield: approximately 8 cups
- Servings: about 8
Variations
For mushroom vegetable broth, I add fresh mushroom stems and a few dried porcini or shiitake mushrooms. I find that mushrooms give the broth a deeper color and stronger umami flavor.
For roasted vegetable broth, I roast the onions, carrots, celery, garlic, and mushrooms until browned before adding them to the stockpot. This gives me a darker broth with a richer, slightly caramelized flavor.
For an herb-forward broth, I add extra thyme, parsley stems, rosemary, or sage. I use stronger herbs such as rosemary and sage sparingly so they do not overpower the vegetables.
For an Asian-inspired broth, I add fresh ginger, scallions, dried shiitake mushrooms, and a small amount of soy sauce or tamari.
When I want a very neutral broth for a wide variety of recipes, I keep the seasonings simple and use only onion, carrot, celery, garlic, bay leaves, and peppercorns.
Storage/Reheating
I cool homemade vegetable broth promptly and transfer it to airtight containers. I store it in the refrigerator for up to 3 to 4 days.
For longer storage, I freeze the broth in freezer-safe containers for about 3 months. I leave some empty space at the top of each container because liquids expand as they freeze.
I also like freezing vegetable broth in ice cube trays. Once frozen, I transfer the cubes to a freezer-safe container so I can easily add small amounts to sauces, grains, and sautéed vegetables.
To reheat the broth, I place the amount I need in a saucepan and heat it until steaming hot. I can thaw frozen broth overnight in the refrigerator or gently reheat it directly from frozen.
FAQs
What vegetables are best for homemade vegetable broth?
I rely on onions, carrots, celery, and garlic for my basic broth. I also like adding mushrooms, leeks, parsley stems, scallion ends, and other mild vegetable trimmings when I have them.
What vegetables should I avoid putting in vegetable broth?
I generally avoid using large amounts of strongly flavored or bitter vegetables such as Brussels sprouts, broccoli, cauliflower, cabbage, and turnips because they can overpower the broth. I also avoid using spoiled, moldy, or dirty scraps.
Can I make vegetable broth from kitchen scraps?
Yes. I save clean, good-quality vegetable trimmings such as carrot ends and peels, celery leaves, onion pieces, leek greens, herb stems, and mushroom stems. I freeze them until I have enough to make a batch.
How can I make homemade vegetable broth more flavorful?
I sauté or roast the vegetables before adding water, include mushrooms for additional savory flavor, and avoid using too much water. I can also reduce the strained broth afterward when I want a more concentrated flavor.
Can I freeze homemade vegetable broth?
Yes. Freezing is one of my favorite ways to store homemade broth. I freeze it in measured portions or ice cube trays so I can thaw exactly what I need for soups, sauces, grains, and other recipes.
Conclusion
Homemade vegetable broth is a simple kitchen staple that gives me an easy way to add more flavor to everyday cooking. With onions, carrots, celery, garlic, herbs, and water, I can create a versatile broth that works as the foundation for everything from soup and risotto to sauces and grains.
PrintHomemade Vegetable Broth Recipe
Homemade vegetable broth is a light, savory kitchen staple made by gently simmering vegetables, garlic, herbs, and peppercorns. Use it as a flavorful base for soups, stews, sauces, risotto, grains, and more.
- Prep Time: 15 minutes
- Cook Time: 55 minutes to 1 hour 10 minutes
- Total Time: 1 hour 10 minutes to 1 hour 25 minutes
- Yield: Approximately 8 cups
- Category: Soups and Stocks
- Method: Simmer
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 large yellow onions, roughly chopped
- 3 medium carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 4 garlic cloves, lightly crushed
- 1 cup mushrooms or mushroom stems, optional
- 2 tablespoons olive oil
- 10 cups water
- 2 bay leaves
- 6 sprigs fresh parsley
- 3 sprigs fresh thyme
- 1 teaspoon whole black peppercorns
- 1 teaspoon salt, plus more to taste
Instructions
- Wash the vegetables thoroughly. Roughly chop the onions, carrots, and celery and lightly crush the garlic cloves.
- Heat the olive oil in a large stockpot over medium heat. Add the onions, carrots, celery, garlic, and optional mushrooms. Cook for 8–10 minutes, stirring occasionally, until the vegetables begin to soften and develop a little color.
- Pour in the water and add the bay leaves, parsley, thyme, peppercorns, and salt. Increase the heat until the liquid reaches a simmer.
- Reduce the heat to low and simmer gently, partially covered, for 45–60 minutes. Avoid a vigorous boil for a cleaner, more balanced broth.
- Remove the pot from the heat and carefully strain the broth through a fine-mesh strainer into a large heat-safe bowl or another pot. Discard or compost the cooked vegetables and herbs.
- Taste the broth and adjust the salt as needed. For a stronger flavor, simmer the strained broth uncovered for an additional 10–20 minutes to reduce and concentrate it.
- Use the broth immediately or cool it promptly and divide it among airtight storage containers for refrigerating or freezing.
Notes
- Clean carrot trimmings, celery leaves, onion pieces, leek greens, herb stems, and mushroom stems can be saved and used for broth.
- Avoid spoiled scraps and large quantities of strongly flavored vegetables such as cabbage, broccoli, cauliflower, Brussels sprouts, and turnips.
- For deeper flavor, add mushrooms or roast the vegetables before simmering.
- For an Asian-inspired variation, add ginger, scallions, dried shiitake mushrooms, and a small amount of soy sauce or tamari.
- Refrigerate cooled broth in airtight containers for up to 3–4 days or freeze for about 3 months, leaving room for expansion.
- Frozen broth can also be portioned in ice cube trays for convenient use in sauces, grains, and sautéed vegetables.
Nutrition
- Serving Size: 1 cup
- Calories: 55 kcal
- Sugar: 3 g
- Sodium: 310 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
