How to Make Really Good Vegetable Broth

This post may contain affiliate links. Please read my disclosure policy.

vegetable broth in bowl

So what is the difference between soup stock and broth?  Stocks are made with bones.  Broths are made with meat.  In the case of vegetables, they are always called broth.

So, I made this as ‘meaty’ as possible using mushrooms and I have to say it came out beautiful.

How to Make Really Good Vegetable Broth

I absolutely love my homemade soups, but using some homemade vegetable broth as the base really kicks it up a notch.  I really like the convenience of store bought broths and stocks (or even bouillon in a pinch). When it comes to using a chicken or beef I am usually pretty pleased with the result.  Vegetable broth though always seems to be so watery and has little to no impact on the dish. 

After falling in love with this Vegetable Soup recipe that I am sharing soon, I knew I had to show you my method for making the vegetable broth that gives my favorite soups such great flavor.  You are going to love it.  I sure do!

Dinner’s Ready!

With love from our kitchen table to yours!  XO

Get Free Recipes Sent to Your Email

Do you ❤️ TSRI? Don’t miss another recipe!

Subscribe to The Slow Roasted Italian by email to receive new recipes in your inbox!!


Other Easy Soup Recipes

vegetable broth in a bowl

How to Make Really Good Vegetable Broth

Donna Elick
So what is the difference between soup stock and broth? Stocks are made with bones. Broths are made with meat. In the case of vegetables, they are always called broth.nSo, I made this as ‘meaty’ as possible using mushrooms and I have to say it came out beautiful.
Tried this recipe?Please comment and review!
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Soup
Cuisine American
Method Stovetop
Servings 16 makes 8 cups

Ingredients
 

  • 2 1/2 large white onions, chopped
  • 1 pound baby carrots, cut in half
  • 1 bunch celery, chopped
  • 2 tablespoons olive oil
  • 10 cloves garlic, smashed
  • 5 ounces sliced button mushrooms
  • 2 large sprig thyme
  • 2 large sprig rosemary
  • 1/2 bunch parsley
  • 5 stems basil
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 whole clove
  • 2 teaspoons kosher salt

Instructions
 

  • In a large 8 quart stock pot over medium heat add oil, onions, carrots and celery. Toss to coat with oil. Cook stirring occasionally until vegetable are start to become lightly brown. Reduce to simmer, add garlic, mushrooms, thyme, rosemary, parsley, bay, peppercorns, salt and clove. Fill stock pot to within 1” of top with water. Cover and bring to a gentle simmer, stirring occasionally. Cook for 1 hour, stirring occasionally.
  • Strain vegetables from broth. Reserve the broth. Either eat or dispose of vegetables. Store broth in 2-4 cup portions. Broth freezes well.

Nutrition

Serving: 1 | Calories: 42cal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 318mg | Sugar: 3g | Fiber: 2g | Calcium: 24mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
the slow roasted italian affiliate linked cookbook banner

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

12 Comments

  1. I have to remember this next time I have too many vegetables in the fridge and the celery is starting to wilt. Sounds great, and it's so easy. Thanks for the reminder.

  2. There's nothing like homemade broth/stock. I love to keep vegetable scraps in a ziplock bag in the freezer and turn them into broth! Love this rendition, can't wait to try it.

  3. i love having stored frozen broth to use at any time I need, I have yet to do vegetable though- always beef and chicken. I need to do this next

  4. I need to make up a big batch of this to keep on hand. All I have is a gallon of chicken stock in the freezer. The mushrooms would provide their natural flavor enhancers, good idea.

  5. I have some chicken stock cooking in my slow cooker right now! Although I just call it bone broth because it rolls off the tongue a little easier.

  6. I really need a vegetable broth recipe to love! Unfortunately, I no longer have a stock pot, just a slow cooker. Do you have any thoughts on how I might be able to adapt this for a crock pot? I tend to ruin recipes when I try to tweak them to fit my life :/

    1. Hi Penny, you can start the recipe on the stovetop and then after everything is added to your small pot (before the liquid is added) you can transfer to the slow cooker. Cook on low for 8 hours or high for 4 hours.

      Enjoy and let us know how it goes.

  7. Another good stock is pork from a roast or pork steaks done in the slow cooker. I also do a bacon stock out of the last bit of bacon ( last 3-4 pieces) also a venison stock from slow cooked venison and i make my own fish and shell fish stocks as well for those you wold either use the tails of shrimp and shells of lobster or crab (your butcher can probably sell you left over shells from the ones they remove the meat from) Quite tasty

Leave a Reply

Your email address will not be published.

Recipe Rating