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How to make Vegetable Broth!  A nutritious and deeply flavorful recipe for Vegetable stock to enhance your soups, risottos, sauces, and more.  Adaptable and easy to make!

How to Make FLAVORFUL Vegetable Broth

  • Author: Tonia | Feasting at Home
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 quarts
  • Category: broth, soup,
  • Method: stove top
  • Cuisine: American
  • Diet: Vegan


How to make Vegetable Broth!  A nutritious and deeply flavorful recipe to enhance your soups, risottos, sauces, and more.


  • 2 large onions, roughly chopped
  • 1/2 lb mushrooms
  • 2 large carrots, cut in chunks
  • 2 celery stems, some inner leaves are fine, chopped
  • 1 leek or 1 bunch scallions or a handful of chives, chopped in rounds
  • 1 head of garlic, cut tips off the head
  • 1 tomato, quartered
  • 1/2 apple or pear, sliced
  • 1 hand full of parsley with stems
  • 2 bay leaves
  • 1 tablespoon dried basil
  • 1 teaspoon peppercorns
  • 1 tablespoon sea salt
  • 1 tablespoon dulse flakes (optional)
  • 5 quarts of cold water
  • See post body for other additions to elevate this.


  1. Saute onions, mushrooms, and celery in a little olive oil for 15 minutes or until lightly carmelized.
  2. Add carrots, leeks, garlic, tomato, apple, parsley, bay leaves, basil, peppercorns, salt, dulse flakes and water.
  3. Bring to a gentle boil.  Turn down to a simmer cover with a with a lid slightly vented for an hour.
  4. Let cool.  Strain.


If you prefer not to sauté, just skip that step and throw everything in the pot to simmer.

Keeps in fridge 5 days.

Freeze in pint and quart portions for easy prep. If freezing in jars, leave 1-inch headroom.

Keywords: vegetable stock, vegetable broth, veggie broth, the best vegetable stock, how to make vegetable stock, vegetable stock recipe