This easy recipe starts with roasting fresh vegetables and turns them into a delicious, flavorful vegan broth. Plus– tips for using vegetable scraps!
Soup weather is here!
Can we all do a collective happy dance for soup? And if there’s one thing that makes soup even better– it’s really exceptionally delicious broth.
I’ve been making my own broth for awhile now, but recently I decided that my broth could be better. More flavorful. MORE DELICIOUS.
And so– I took my older vegetable broth recipe, kicked it up a notch, and made it better. And that, friends, makes your soup better!
This homemade vegetable broth uses roasted vegetables, and then simmers them with herbs and water until the water transforms into deeeeelicious broth.
Does Homemade Vegetable Broth Taste Better than Store-bought?
YES. No question about it.
That doesn’t mean that I never use store-bought broth. I do– it’s quick, requires zero effort, and I almost always have it on hand.
BUT– homemade broth really does taste better, and it’s HEALTHIER since you can control the ingredients and sodium levels.
What Vegetables Do I Need for Homemade Vegetable Broth?
I recommend that you start with onion, carrot, and celery.
Once you’ve got those three, feel free to play around with other veggies. My favorite to add in are root vegetables like fennel.
Can I Use Vegetable Scraps?
Yes. Sort of.
I used to diligently put all of my vegetable scraps in a freezer bag, and periodically add everything from the bag into the broth. Over time, I realized that I wasn’t always getting the best combination of flavors.
Now I’m a little pickier, and usually use the broth bag in my freezer as a way to preserve extra fresh herbs for my next batch of broth.
I don’t recommend saving onion skins, garlic skins, or the inner flesh and seeds from bell peppers, because they make the broth bitter.
Can I Make This Ahead of Time?
Yes! Check the recipe card for freezer directions.
Want more COOKING BASICS? Try these:
Want RECIPES THAT USE VEGETABLE BROTH? Try these:
Homemade Vegetable Broth
Broth Base: (Don't Skip These)
- 1 onion, thickly sliced
- 2 carrots, roughly chopped
- 2 stalks celery, roughly diced, leaves removed + reserved
- 1 TB olive oil
- 1 TB salt
- 2 bay leaves
- 1 cup herbs, loosely packed (fresh or frozen)
- 12 cups water
- 1/2 cup wine (white or red), optional
Broth Extras: (Use What You Have on Hand or Love)
- 4 garlic cloves
- root vegetables such as fennel or turnips
- 1 TB tomato paste
- Preheat oven to 400ºF.
- Lay onions, carrots, and celery on a baking sheet in a single layer. Broth extras: If using garlic or extra root vegetables, add those to the baking sheet too.
- Drizzle veggies with olive oil and salt. Roast about 30 minutes, until veggies are cooked through.
- Add vegetables to a large soup pot, along with all remaining ingredients (including the reserved celery leaves).
- Bring the mixture to a boil, and simmer for about 20 minutes. Strain out any solids (vegetables and herbs) from the broth.
- Use broth right away, refrigerate and use within 3-4 days, or freeze broth in an airtight container for up to 6 months.
Recipe adapted from: The French Market Cookbook