Ultra Satisfying Homemade Vegetable Broth Recipe

This homemade vegetable broth is hearty enough to enjoy alone as soup and works perfectly as a replacement to boxed stock in your favorite recipes. You will never want to buy the boxed broth again. Jump to the Homemade Vegetable Broth Recipe or read on to see our tips for making it.

Ultra Satisfying Homemade Vegetable Broth Recipe

We love rich chicken and bone broths so it was a challenge to create a meatless vegetable broth that makes us just as happy. After a few tries, we came up with this rich, hearty broth recipe. When I’m sipping away, I even question whether or not there were bones used! It’s that good.

Roasted Veggie Tacos with Creamy Cilantro SauceYOU MAY ALSO LIKE: This easy veggie tacos recipe is packed full of spice-roasted vegetables and black beans for a bit of protein. Jump to the Roasted Veggie Tacos Recipe.

How to Make Rich Hearty Vegetable Broth

This broth can be enjoyed alone without anything added (it’s so satisfying) or can be used in place of chicken stock and boxed stocks in your favorite recipes.

How to Make Ultra Satisfying Vegetable Broth and Stock

There are three tricks for making this ultra satisfying.

Roast the vegetables

Roasting onion, carrots, celery, tomatoes and garlic until nicely brown intensifies the broths flavor. It also adds color. The roasted vegetables add a rich, satisfying quality to the broth.

Roast the vegetables for the best broth

Use tomatoes

Tomatoes add sweetness, color, and umami. Tomatoes are naturally high in glutamate, which means they help out with that “fifth taste.” Umami makes dishes taste good — it adds that something something. By adding the tomatoes to the broth, it becomes rich and crave worthy.

Fresh herbs keep it light and fresh.

Use dried mushrooms

Even though we don’t add any bones or meat to this recipe, it was important for us to still have some “meatiness” in the broth. Mushrooms — especially dried — are the solution. Just 1 ounce of dried mushrooms turns this veggie broth from okay to something you actually question whether or not it’s vegetarian or vegan.

Homemade Taco Seasoning RecipeDried mushrooms are our secret weapon for many recipes. We use dried mushroom powder to make our homemade taco seasoning. Jump to the Taco Seasoning Recipe.

Dried mushrooms add a meatiness to the broth.

With those three easy tricks, you can make rich, crave worthy vegetable broth in under 2 hours. We sip on it during the day, have used it to make vegetable noodle soups, and have already used it in some of our favorite soup recipes. This is definitely something to add to your kitchen — it even freezes up to 3 months!

Easy Three-Ingredient Tomato SoupYOU MAY ALSO LIKE: You wouldn’t think that three ingredients can come together to make such a velvety and delicious tomato soup, but let me tell you. They can. Jump to the Tomato Soup Recipe.

Ultra Satisfying Homemade Vegetable Broth Recipe

  • PREP
  • COOK
  • TOTAL

Roasting is the secret for rich and hearty vegetable broth. When seasoned well, we find this veggie broth just as satisfying as bone broth. Think of the recipe below as a guide and feel free to add any vegetable scraps in your fridge or freezer. Leeks, turnips or mushroom scraps are all excellent when added to the broth. For even more richness, we add dried mushrooms — these can be purchased online and are often found in the spice aisle of larger grocery stores. They pack a punch and add a “meatiness” to the broth.

Makes approximately 10 cups

You Will Need

1 pound onion (3 medium)

1 pound carrots (5 to 6 medium)

1/2 pound celery (4 to 5 ribs)

1 pound tomatoes (4 small)

4 garlic cloves, smashed and peeled

2 tablespoons olive oil

1/2 ounce dried mushrooms such as porcini, oyster or shiitake

Half bunch fresh parsley, leaves and stems or just use the stems

3 sprigs fresh thyme

2 bay leaves

1 to 2 cups vegetable scraps from fridge or freezer, optional

1 teaspoon sea salt, optional

12 cups water, preferably filtered

Directions

  • Roast Vegetables
  • Heat oven to 425 degrees F. Grab a rimmed baking sheet or a 9-inch by 13-inch baking dish for roasting the vegetables.

    Peel onion and roughly chop into 1-inch chunks. Scrub carrots and celery clean and cut roughly into 1-inch chunks. Rinse tomatoes and if they are large, half or quarter them. Add onion, carrots, celery, tomato, and the garlic to baking sheet or pan. Toss with olive oil then roast 15 minutes. Stir vegetables and roast another 15 minutes. Stir once more then roast until the vegetables are nicely browned and the tomatoes are caving in, another 10 minutes or so.

    • Make Broth
    • Cover dried mushrooms with about 1/2 cup of cold water and set aside for 5 minutes.

      Spoon the roasted vegetables into a tall stockpot. Add 1 cup of water to the baking sheet or pan then stir it around, scraping up as much of the browned bits stuck to the bottom as you can. Pour over the vegetables in the stockpot.

      Add the parsley, thyme, bay leaves, vegetable scraps you need to use up, and the salt (if using). Add the partially rehydrated mushrooms then pour the water they are sitting in through a fine mesh strainer to catch any grit. Add the strained mushroom water to the pot with vegetables.

      Cover with 11 cups of water. Bring to a boil, then reduce to a simmer. Cook, partially covered, for 45 minutes. Strain broth and use immediately, refrigerate up to 3 days, or freeze up to 3 months. When using, taste the broth and adjust the seasoning with additional salt or if you are okay with using it, a few dashes of fish sauce.

Adam and Joanne's Tips

  • Dried mushrooms alternative: If you are unable to find dried mushrooms, you can add mushroom scraps or chopped mushrooms to the onions and carrots when they roast. Dried mushrooms will be stronger, but this will still make a delicious broth.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We have omitted salt since you will need to add to your tastes. The nutrition facts are for 1 cup of broth.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 70 / Protein 2 g / Carbohydrate 10 g / Dietary Fiber 3 g / Total Sugars 5 g / Total Fat 3 g / Saturated Fat 0 g / Cholesterol 0 mg
AUTHOR: Adam and Joanne Gallagher

Food Travel: Our Lives Outside the Kitchen

Seattle Road Trip – Mt. Rainier to Urban Hotel Oasis

A recap of our road trip to Seattle, Washington from Walla Walla. Read More…

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

1 comment… Leave a Comment
  • Jean Fox May 19, 2017, 7:36 pm

    I came upon your website by accident. It is wonderful. I have made both the blueberry and strawberry muffins and will be making the chewy oatmeal raisin cookies for a church luncheon next week. The secret you gave about stirring the muffin batter was great. My muffins are large. Can’t wait for other recipes.

    Reply

Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:

 

Previous Post: Next Post: