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Easy Vegetable Broth

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.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Broths
Cuisine: American
Servings: 1 quart
Calories: 127kcal
Author: Traci


  • 4 large carrots cut into 1 inch chunks
  • 3 ribs celery cut into 1 inch chunks
  • 1 small onion cut into eighths
  • 4 mushrooms quartered
  • 5 cloves garlic peeled
  • 2-3 sprigs thyme
  • 2 bay leaves
  • 2-3 Tablespoons olive oil
  • salt and pepper
  • 2 quarts water


  • Preheat oven to 350 degrees.
  • Toss carrots, celery, onion, mushrooms, and garlic with olive oil.
  • Season with salt and pepper.
  • Spread onto a baking sheet.
  • Roast for 30 minutes, stirring every 10 minutes.
  • Place vegetables in a small stock pot.
  • Add thyme, bay leaves, and water.
  • Cook until reduced by half, about 30 minutes.
  • Strain out vegetables.


  • You can use this as a great plant-based alternative for so many dishes!
  • Make sure to salt and pepper the vegetables.
  • This recipe can easily be doubled to make more or halved to make less.
  • You can use about an 1/8 of a teaspoon of dried thyme to substitute for fresh.
  • You can easily freeze this recipe for later use.


Serving: 1cup | Calories: 127kcal | Carbohydrates: 9g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Sodium: 147mg | Fiber: 3g | Sugar: 3g