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5.0 from 9 votes

Homemade Vegetable Broth

Yields approximately 10 cups (2 ½ quarts). Recipe easily doubles or triples.

Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
Servings: 10 people
Calories: 22 kcal
Course: Soup
Cuisine: American

Ingredients

Broth Base: (Don't Skip These)
  • 1 onion, thickly sliced
  • 2 carrots, roughly chopped
  • 2 stalks celery, roughly diced, leaves removed + reserved
  • 1 tablespoon olive oil
  • 1 tablespoon salt, divided
  • 2 bay leaves
  • 1 cup herbs, loosely packed (fresh or frozen)
  • 12 cups water
  • ½ cup wine (white or red), optional
Broth Extras: (Use What You Have on Hand or Love)
  • 4 garlic cloves
  • root vegetables such as fennel or turnips
  • 1 tablespoon tomato paste

Instructions

    Cup of Yum
  1. Preheat oven to 400ºF.
  2. Lay onions, carrots, and celery on a baking sheet in a single layer.  Broth extras: If using garlic or extra root vegetables, add those to the baking sheet too.
  3. Drizzle veggies with olive oil and 1 teaspoon of salt.  Roast about 30 minutes, until veggies are cooked through.
  4. Add vegetables to a large soup pot, along with the rest of the salt and all remaining ingredients (including the reserved celery leaves).Tip: If using tomato paste, add it now.
  5. Bring the mixture to a boil, and simmer for about 20 minutes.  Strain out any solids (vegetables and herbs) from the broth.
  6. Use broth right away, refrigerate and use within 3-4 days, or freeze broth in an airtight container for up to 6 months.

Notes

  • Note: For a much clearer broth, avoid bringing broth to a boil, and extend the simmer time to 3 hours.
  • *Nutrition Information does not include vegetables, because they are discarded and not consumed.  Wine is included.

Nutrition Information

Calories 22kcal (1%) Fat 1g (2%) Sodium 713mg (30%) Potassium 11mg (0%) Calcium 9mg (1%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 22

% Daily Value*

Calories 22kcal 1%
Fat 1g 2%
Sodium 713mg 30%
Potassium 11mg 0%
Calcium 9mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.