Go Back Email Link
–+ servings
pulled back shot of three jars of vegetable broth on white platter with tomatoes around, vegetable scraps, and two spons beside

Easy Vegetable Broth

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Author: Traci Crossland
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.

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
US Customary - Metric

Instructions

  • Heat oven to 375 degrees.
  • 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 1/2 of a teaspoon of dried thyme to substitute for fresh.
  • You can easily freeze this recipe for later use.

Nutrition

Serving: 1cupCalories: 159kcalCarbohydrates: 14gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.001gSodium: 768mgPotassium: 487mgFiber: 4gSugar: 6gVitamin A: 5682IUVitamin C: 18mgCalcium: 65mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.