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vegetable broth in a white bowl surrounded by carrots, onions, mushrooms, and celery
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Vegetable Broth

Broth is having a moment and good-quality store-bought broth can be pricey. This Homemade Vegetable Broth Recipe makes it easy to make your own broth at home. Prevent kitchen waste but using leftover vegetable scraps. It’s cheaper than store-bought options and perfect to freeze for sipping or using in recipes.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soups/Stews
Keyword: broth, homemade stock, vegetables, vegetarian
Servings: 8 cups
Author: Jess Smith via Inquiring Chef
Cost: $3.00

Equipment

  • Knife
  • Cutting Board
  • Large Stockpot with Lid
  • Sieve

Ingredients

Choose any or all of the following vegetables:

  • 1 onion, quartered
  • 8 ounces mushrooms (any type), halved
  • 4 carrots, broken into small pieces
  • 4 stalks celery, broken into small pieces
  • 4 large garlic cloves, crushed and peeled

Additional ingredients:

  • 1 tablespoon olive oil (only if roasting)
  • 8 cups water
  • 1 bay leaf
  • kosher salt (optional)

Instructions

  • In a large stockpot with a lid (be sure to use an oven-safe one if taking the optional step to roast), combine the vegetables.
  • Optional step to roast (see note): Preheat oven to 400°F. Drizzle oil over the vegetables; toss to coat. Sprinkle with 1/2 teaspoon kosher salt. Roast vegetables until tender and golden, stirring occasionally, about 40 minutes. Remove from oven.
  • Pour water over the vegetables (if you roasted it first, scrape up any browned bits on the bottom of the pan).
  • Bring the water to a boil. Reduce heat, cover and simmer 30 minutes. Taste the broth. If you would like to season it lightly with salt, you can add some now. (If you roasted the vegetables keep in mind that they are already lightly seasoned.) Seasoning the broth at this stage is optional - you can always season it later when you use it in a recipe.
  • Strain broth through a sieve and let cool completely.
  • Use immediately, refrigerate for several days, or freeze.

Notes

Roasting vegetables for broth: Roasting the vegetables before you cook them is completely optional. It will bring out more rich, savory flavors in the broth and will give it a darker color. 

Nutrition

Calories: 45kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 51mg | Potassium: 266mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5186IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 0.3mg