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Vegetable Broth · Classic

Homemade Vegetable Broth

Browning the onions, mushrooms and a spoonful of tomato paste first gives this broth a deep, savory flavor in about an hour. Use it for soups, risotto, beans and grains.

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Prep
15 min
Cook
1 hr 5 min
Total
1 hr 20 min
Serves
10 · about 2 1/2 quarts
Level
Easy

Ingredients

For the broth

  • 1 tbsp olive oil
  • 2 tbsp tomato paste
  • 12 cups cold water
  • 1 tsp kosher salt
  • 1 tbsp soy sauce, for extra savoriness (optional)

Simmered, then strained out

  • 2 medium onions, cut into chunks
  • 3 medium carrots, cut into chunks
  • 3 celery ribs, cut into chunks
  • 8 oz cremini mushrooms, halved
  • 1 leek, white and green parts, sliced and rinsed
  • 6 cloves garlic, smashed
  • 6 sprigs fresh parsley
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tsp black peppercorns

Steps

  1. Heat the oil in a large stockpot over medium-high heat. Add the onions, carrots, celery and mushrooms and cook, stirring now and then, until browned in spots.
  2. Add the leek, garlic and tomato paste and stir until the paste darkens a shade.
  3. Pour in the water and add the parsley, thyme, bay leaves, peppercorns and salt. Bring to a boil, then lower the heat to a gentle simmer.
  4. Simmer uncovered until the vegetables are very soft and the broth tastes full.
  5. Pour the broth through a fine-mesh strainer into a large bowl, pressing lightly on the vegetables, then throw the vegetables away.
  6. Stir in the soy sauce if using and taste for salt. Cool the broth, then refrigerate it within 2 hours.

Tip: Leave out potatoes, which cloud the broth, and broccoli or cabbage, which turn it bitter.

Tip: Keep a bag in the freezer for onion ends, carrot peels, celery leaves and mushroom stems, and add a few handfuls here.

Storage: Refrigerate up to 4 days or freeze up to 3 months.

Make ahead: Freeze the broth in 1- or 2-cup containers so you can thaw just what a recipe needs.