How to Make the Best Vegetable Broth (Tested and Perfected for Flavor)

Want to make a rich, flavorful vegetable broth at home? This homemade vegetable broth recipe uses everyday veggies, olive oil, and herbs for a deeply savory stock that’s better than anything store-bought. Whether you’re using fresh ingredients or vegetable scraps, this recipe walks you through exactly how to make vegetable broth, how to store it, and how to get the most flavor without overcomplicating it. Perfect for soups, risottos, and sipping warm on its own.

Table of Contents

• This Isn’t Just Another Vegetable Broth Recipe (Here’s Why)
• Why You Can Trust This Vegetable Broth Recipe
• A Little Story Behind This Recipe
• Ingredients to Avoid for Vegetable Broth (To Prevent Bitterness)
• Ingredients for the Best Vegetable Broth (And What to Look For)
• Ingredient Substitutions and Variations
• Directions: How to Make Vegetable Broth
• How to Store Vegetable Broth and Make Ahead
• My Favourite Recipes to Use this Vegetable Broth
• Final Thoughts
• Connect With Me

This Isn’t Just Another Vegetable Broth Recipe (Here’s Why)

If you’ve tried homemade veggie broth before and thought it tasted like hot dishwater, you’re not alone. Most recipes are too bland or too bitter. So I spent months testing until I had a vegetable broth recipe that’s as balanced, aromatic, and crave-worthy as a good chicken stock… but 100% plant-based.

What makes this broth different? I don’t just toss veggie scraps into water and call it a day. I build flavor intentionally: sautéing onions and tomato paste in olive oil, layering aromatics like bay leaves and black pepper, and simmering just long enough to extract flavor without turning the broth bitter. Every step has a purpose.

Why You Can Trust This Vegetable Broth Recipe

As a professional recipe developer and lifestyle expert, I’ve spent years creating approachable, elevated recipes for home cooks and food brands alike. I know how important it is to have reliable building blocks, and vegetable broth is one of them. It’s the foundation of so many great dishes.

This vegetable stock recipe was developed for real-life cooking: no fancy ingredients, no complicated methods, just simple, smart techniques that maximize flavor. It’s budget-friendly, freezer-friendly, and endlessly customizable.

Whether you’re making soup, risotto, or sipping it straight from a mug (yes, I do this), this broth delivers.

A Little Story Behind This Recipe

A few years ago, I realized I was spending a small fortune on cartons of organic vegetable broth, and half the time, they weren’t even that good. Too salty, too sweet, too “boxy.” So I started playing with homemade versions. Some good, some… very forgettable.

Eventually, I landed on a broth that became my go-to! It’s rich enough to stand on its own, but mellow enough to not overpower a delicate soup. Now, I keep jars of it stocked in my freezer and feel a little smug every time I skip the store-bought stuff.

Ingredients to Avoid for Vegetable Broth (To Prevent Bitterness)

Not all vegetable scraps or ingredients are ideal for broth; some can turn your stock murky, overly earthy, or unpleasantly bitter. Here are the ones I always leave out when I want a clean, flavorful, and balanced broth:

Cruciferous Vegetables

Examples: broccoli, cauliflower, cabbage, kale stems
These add a sulfuric flavor and a funky aroma when simmered for too long. These are better for quick stir-fries than slow-simmered broth.

Starchy Vegetables or Peels

Examples: potatoes, sweet potatoes, squash skins, corn cobs
These can make your broth cloudy and sometimes slimy, and they don’t contribute much flavor.

Beets or Beet Greens

While beautiful in color, beets can completely take over your broth with their sweet, earthy taste but also turn everything a bold pinkish red. Great for borscht, but not neutral broths.

Too Many Garlic Cloves or Onion Skins

While both are important for flavor, adding too many or letting them brown too much can cause the broth to taste sharp or acrid. Trust me, I learnt this one the hard way. Use onion skins sparingly and avoid charred garlic.

Tomato Seeds or Skins (in large amounts)

While tomato paste adds great depth, too many raw tomato parts (I especially seeds and skins) can add bitterness. A little is fine, but moderation is key.

Overused Herbs or Spices

Examples: rosemary stems, too much thyme, dried sage
Some woody herbs are very strong and can overpower the delicate balance. Use lightly or tie into a bundle you can remove easily.

Ingredients for the Best Vegetable Broth (And What to Look For)

This recipe is flexible, but here’s the classic base I use:

Core Ingredients

• 2 tbsp olive oil – Adds richness; sautéed veggies = deeper flavor
• 1 large onion – Leave the skin on for a golden color
• 2 carrots – Adds natural sweetness
• 2 celery stalks – Adds depth
• 2 cloves garlic – Whole or smashed
• 2 tbsp tomato paste – The secret to that deep umami flavor
• 1 bay leaf – Earthy background note
• 10–12 black peppercorns – Warm spice and slight heat
• 8 cups water

Optional Add-ins (Based on What You Have)

• Mushroom stems
• Leek tops
• Fresh herbs (thyme, parsley)
• A small piece of kombu (for a mineral-rich broth)

Tip

Use vegetable scraps like onion skins, carrot peels, and celery ends, just make sure they’re clean and not moldy. I keep a freezer bag of veggie scraps and add to it all week until I’m ready to make broth.

Ingredient Substitutions and Variations

• No tomato paste? Add a chopped tomato or a dash of soy sauce for umami.
• Avoiding oil? Dry-sauté the veggies or skip and just simmer.
• Low sodium? Leave out salt entirely — you can season the final dish instead.
• Want more body? Add a chopped potato or parsnip for a thicker broth.
• Spicy twist: Add a pinch of red pepper flakes or a dried chili.

Directions: How to Make Vegetable Broth

1. Sauté the Base

In a large stock pot or Dutch oven, heat olive oil over medium heat. Add onions, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until veggies start to soften and brown slightly.

2. Add Tomato Paste & Garlic

Stir in the tomato paste and garlic. Cook for another 1–2 minutes to caramelize the paste — this adds real depth.

3. Add Water & Seasonings

Pour in the water, bay leaves, peppercorns, and any other add-ins. Bring to a boil.

4. Simmer Gently

Reduce to a low simmer. Cover partially and let it bubble away for 45 minutes to 1 hour.

5. Strain

Remove from heat. Carefully strain the broth through a fine mesh sieve into a large bowl or jar.

6. Cool and Store

Let it cool before transferring to storage containers.

How to Store Vegetable Broth and Make Ahead

In the Fridge:

• Store in an airtight container or jar.
• Keeps for up to 5 days in the fridge.

In the Freezer:

• Pour cooled broth into jars or ice cube trays for small portions.
• Store up to 3 months in the freezer.
• Label & date your containers for easy grab-and-go use.

My Favourite Recipes to Use this Vegetable Broth

• (One Pot) Spiced Lentil and Vegetable Soup
• Creamy Asparagus Potato and Pear Soup Recipe
• Creamy Roasted Acorn Squash Soup (Dairy-Free Recipe)
• Roasted Winter Root Vegetable Crumble

Final Thoughts

A good homemade vegetable broth can completely transform your cooking. It’s richer, more aromatic, and more versatile than anything in a carton — and once you taste it, you won’t want to go back to store-bought.

Whether you’re using up veggie scraps, making broth to freeze for winter, or building the base for a cozy soup or risotto, this broth recipe has you covered. It’s simple, satisfying, and endlessly customizable — exactly the kind of everyday kitchen magic I love to share.

Happy simmering!

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