Vegetable Broth

Looking for a way to use your vegetable scraps so they don’t go to waste? Try this super simple and easy to make, Vegetable Broth! Made with everyone’s favorite vegetables that have been roasted to really get the most out of all the flavors, then cooked down with some water and fresh herbs.

4 Quick Tips For This Vegetable Broth

01 You can use this as a great plant-based alternative for so many dishes!

02 This recipe can easily be doubled to make more or halved to make less.

03 You can use about an 1/8 of a teaspoon of dried thyme to substitute for fresh.

04 You can easily freeze this recipe for later use.

White Line

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.


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