How to Make a Vegetable Broth from Scratch

I want to show you how to make a vegetable broth from scratch. Vegetable broth is quite easy to make and it is a great way to use old vegetables and scraps in your refrigerator. Another advantage is that you know exactly what is in it. Store bought broths tend to be very high in sodium so this is a good solution.

You can use this broth as a base for a vegetable soup, to cook rice, to cook pasta or enjoy it heated in a cup for a soothing light meal.

How to Make a Vegetable Broth from Scratch

3 carrots
1/2 large onion
1 cup mushrooms
2 celery stalks
6 garlic cloves — smashed
10 sprigs of fresh thyme
4 bay leaves
8 cups water
Salt & Pepper

NOTE – you can use any vegetables that you have In your fridge to make vegetable broth. Start saving up scraps — carrot peels, potato peels, stems, leaves, etc in the freezer until you have enough to make your broth.

YOU CAN SKIP THIS FIRST STEP IF YOU WANT – we are going to roast the vegetables so that the broth has a deeper flavor but it is not necessary.

If roasting – Heat the oven to 400°F (200°C). Place the vegetables on a baking sheet or roasting pan in a single layer. Roast for about 20 to 25 minutes until they start to caramelize.

Fill a pot with 8 cups of water. Add the vegetables, thyme, bay leaves, salt and pepper.

Bring to a boil, cover and lower the heat.

Simmer on low for 90 minutes.

Remove the pot from the heat and strain.

Discard the solids.

Use this broth for a base for soups or to cook rice or pasta. You can also enjoy it on it’s own.

Keep in a closed container in the fridge for a week or freeze for about 2 months.