This homemade rich and savory vegetable broth simmers carrots, celery, unpeeled sweet onions, tomatoes, and cremini mushrooms for two unhurried hours. It costs almost nothing and tastes like the boxed version's more serious older sibling. Your soups, risottos, and grain pots will notice immediately.
There is nothing quite like the deep, savory aroma of a homemade vegetable broth simmering on the stove. It’s the secret weapon that elevates a simple soup to a gourmet experience and adds a foundational layer of flavor to everything from risotto to sauces. This recipe is my go-to for a rich, golden broth that’s worlds away from the boxed stuff. It’s a simple, beautiful process of coaxing flavor from humble vegetables and herbs. Plus, I’ve included a fantastic variation for a sweet and fragrant Corn Stock, perfect for summer chowders!
Ingredients
• Rich & Savory Vegetable Broth
• 16 cups (3840 ml) water, approximately 4 liters
• 8 medium carrots, roughly chopped
• 6 stalks celery, roughly chopped
• 2 large sweet onions, unpeeled and quartered
• 2 large tomatoes, quartered
• 8 ounces fresh cremini mushrooms, about 225 grams (7.9 oz / 224 g)
• 6 cloves garlic, unpeeled and halved
• 3 4-inch sprigs fresh thyme
• 3 4-inch sprigs fresh rosemary
• 2 teaspoons (10 ml / 0.3 fl oz) salt
• 1⁄2 teaspoon (10 ml / 0.3 fl oz) ground black pepper
• Sweet Corn Stock Variation
• 16 cups (3840 ml) water, approximately 4 liters
• 12 corn cobs, kernels removed
• 2 large sweet onions, unpeeled and quartered
• 6 cloves garlic, unpeeled and halved
• 2 large sprigs fresh parsley
• 2 teaspoons (10 ml / 0.3 fl oz) salt
• 1⁄2 teaspoon (10 ml / 0.3 fl oz) ground black pepper
Instructions
1. Step-by-Step
2. In a large 8- to 10-quart Dutch oven or stockpot, combine all : water, carrots, celery, onions, tomatoes, mushrooms, garlic, thyme, rosemary, salt, and pepper.
3. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 1 hour, stirring occasionally to ensure nothing sticks.
4. After the first hour, uncover the pot. Continue to simmer for 1 additional hour. This allows the broth to reduce slightly and concentrates those beautiful, deep flavors.
5. Remove the pot from the heat and allow the broth to cool slightly. Set a fine-mesh sieve over a large, heatproof bowl. Carefully pour the broth mixture through the sieve to strain out all the solids. Discard the vegetable mixture.
6. Transfer your finished liquid gold into storage containers. Cover and chill in the refrigerator for up to 3 days, or freeze in portions for up to 6 months.
Nutritional Information
• Nutritional Snapshot
• Per 1 cup (240 ml) serving
• Calories: 3
• Total Fat: 0 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 370 mg
• Carbohydrates: 0 g
• Fiber: 0 g
• Protein: 0 g
Pro Tips
• for Perfect Broth
• Keep a ‘scrap bag’ in your freezer for onion skins (they add amazing color!), carrot peels, celery ends, and mushroom stems. When the bag is full, you’re ready to make broth!
• For a deeper, richer, and more complex flavor, roast the carrots, onions, and garlic at 400°F or 200°C (400°F) until lightly caramelized before adding them to the pot.
• Avoid using cruciferous vegetables like broccoli, cabbage, or cauliflower, as they can release sulfurous compounds during the long simmer and make your broth taste bitter.
• Freeze your finished broth in ice cube trays or 1-cup silicone molds. Once frozen, transfer the blocks to a freezer bag. This makes it incredibly easy to grab just the amount you need for any recipe.
FAQ
Q: Can I use different vegetables in this broth
A: Absolutely! Feel free to add other vegetables like leeks, parsnips, or bell peppers. For the best flavor, avoid cruciferous vegetables like broccoli, cauliflower, or cabbage, as they can make the broth bitter during a long simmer.
Q: Why should I leave the skins on the onions and garlic
A: Leaving the skins on the onions is a classic stock-making technique that imparts a beautiful, deep golden color to the finished broth. Both onion and garlic skins also contribute to a richer, more complex savory flavor.
Q: How long does homemade vegetable broth last
A: You can store this fresh vegetable broth in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in portions for up to 6 months. Freezing in ice cube trays is a great way to have small amounts ready to use.
Q: Is this vegetable broth a good source of protein
A: This broth is primarily a flavor base and is not a significant source of protein. Its purpose is to add depth to your vegetarian dishes. To create a protein-rich meal, use this broth as a base for soups or stews and add plant-based proteins like lentils, beans, chickpeas, or tofu.
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Homemade Rich & Savory Vegetable Broth
Ingredients
Method
- Step-by-Step
- In a large 8- to 10-quart Dutch oven or stockpot, combine all : water, carrots, celery, onions, tomatoes, mushrooms, garlic, thyme, rosemary, salt, and pepper.
- Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low.
- Cover the pot and let it simmer gently for 1 hour, stirring occasionally to ensure nothing sticks.
- After the first hour, uncover the pot.
- Continue to simmer for 1 additional hour. This allows the broth to reduce slightly and concentrates those beautiful, deep flavors.
- Remove the pot from the heat and allow the broth to cool slightly.
- Set a fine-mesh sieve over a large, heatproof bowl. Carefully pour the broth mixture through the sieve to strain out all the solids.
- Discard the vegetable mixture.
- Transfer your finished liquid gold into storage containers.
- Cover and chill in the refrigerator for up to 3 days, or freeze in portions for up to 6 months.
- Keep a 'scrap bag' in your freezer for onion skins (they add amazing color!) , carrot peels, celery ends, and mushroom stems.
- When the bag is full, you're ready to make broth!
- Freeze your finished broth in ice cube trays or 1-cup silicone molds.
- Once frozen, transfer the blocks to a freezer bag. This makes it incredibly easy to grab just the amount you need for any recipe.
