Easy Vegetable Broth

pulled back shot of three jars of vegetable broth on white platter with tomatoes around, vegetable scraps, and two spons beside

Fresh, vibrant, and so easy to make! This homemade Vegetable Broth is a great plant-based alternative to other broths and it tastes so much better than anything you can buy.

Course: Broths

Cuisine: American

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: cups

Calories: 159kcal

Ingredients

4 large carrots cut into 1 inch chunks
4-5 stalks celery cut into 1 inch chunks
1 large onion cut into eighths
4 large mushrooms quartered
7-8 medium tomatoes
2-3 corn cobs
5 cloves garlic peeled
½ cup olive oil
6-8 sprigs thyme
4 bay leaves
⅛ cup whole peppercorns
1 Tablespoon salt or to taste
6 quarts water

Instructions

Heat oven to 375℉/190℃.
Toss carrots, celery, onion, mushrooms, tomatoes, corn cobs, and garlic with olive oil.
Spread on a baking sheet.
Roast for 30 minutes, stirring every 10 minutes.
Place vegetables in a 12 quart stock pot.
Add thyme, bay leaves, peppercorns, salt, and water.
Bring to a boil.
Reduce heat.
Cook until reduced by half, about 1 ½-2 hours.
Strain out vegetables.

Notes

You can use this as a great plant-based alternative for so many dishes.
This recipe can easily be doubled to make more or halved to make less.
You can use about an ½ of a teaspoon of dried thyme to substitute for fresh.
You can easily freeze this recipe for later use.

Nutrition