Skip to main content
LoginSign Up
Homemade Vegetable Broth

Homemade Vegetable Broth

By Diane UngerMarch 17, 2024

  • Makes
    Makes about 2 quarts
  • Cook Time
    1¾ hours
  • Active time plus cooling
    35 minutes active, plus cooling

Store-bought vegetable broth tends to be watery, sweet and lacking freshness. This homemade version has savoriness and depth of flavor, as well as body. In addition to the aromatics that are foundational, we coax umami out of cremini mushrooms and tomato paste by sautéing them until well-browned. We also add Yukon Gold potatoes, which soften and break down, lending the broth earthy flavor, richness and substance. A narrowish stockpot with about an 8-quart capacity is ideal, as liquid will not evaporate as quickly as it would in a Dutch oven. If a Dutch oven is the only option, partially cover the pot during simmering to prevent over-reduction.

Ingredients
  • 2

    tablespoons extra-virgin olive oil

  • 8

    ounces cremini mushrooms, sliced about ¼ inch thick

  • Kosher salt

  • 1

    tablespoon tomato paste

  • 1

    large yellow onion, halved and sliced

  • 2

    medium carrots, peeled and cut into rough 1-inch pieces

  • 2

    medium celery stalks, cut into rough 1-inch pieces

  • 1

    pound plum tomatoes, quartered

  • 8

    ounces Yukon Gold potatoes, unpeeled, sliced about about ¼ inch thick

  • 1

    bunch flat-leaf parsley

  • 4

    bay leaves

  • 2

    thyme sprigs or ½ teaspoon dried thyme

  • 2

    teaspoons black peppercorns

Step 1

In a large (about 8-quart) pot, heat the oil over medium-high until just shimmering. Add the mushrooms and 1 teaspoon salt; cook, stirring occasionally, until well browned, about 5 minutes. Add the tomato paste and cook, stirring, until it begins to brown and stick to the pot, about 1 minute. Add 14 cups water, scraping up any browned bits. Add the onion, carrots, celery, tomatoes, potatoes, parsley, bay, thyme and peppercorns. Bring to a boil over high, then reduce to medium-low and simmer, uncovered and stirring occasionally, for 1 hour.

Step 2

Remove the pot from the heat. Cool for 15 minutes, then strain through a fine-mesh strainer set over a large bowl; press firmly on the solids to extract as much liquid as possible; discard the solids. You should have 2 quarts strained broth; if you have less, add water to reach that amount. Let the broth cool completely, then cover and refrigerate for up to 5 days or transfer to an airtight container and freeze for a few months.

Featured in