This post may contain affiliate links. Please read our privacy policy for additional information.
Why You’ll Love My Recipe
This simple recipe will leave you with flavour-filled broth and a bunch of roasted vegetables you can eat right away or save for later.
Why not try using your broth to make homemade Vegetable Soup or a warming Roasted Carrot Soup? Or, you could try something new and put it in this Dirty Rice! Make some Air Fryer Chicken Thighs to serve alongside the roasted vegetables you used for the broth.
Karlynn’s Recipe Notes
- Skill Level: This is a very easy recipe.
- Total Time: Making this broth will take approximately 1 hour and 45 minutes.
- Variations: Try different combinations of roasted vegetables, depending on which ones your household likes best. You can also adjust the seasonings to your own personal taste. Increase the garlic, try shallots or leeks instead of onion, or maybe even add some dill. Skip the tomatoes if you aren’t a fan of them.
- Tools Needed: For this recipe, you’ll need a cutting board, a knife, a large bowl, a baking sheet, a large pot, cheesecloth or a fine mesh sieve, and a ladle.
What You’ll Need For Ingredients
Vegetables: The idea here is to get as many colours as possible on to that pan, to pack in a whole range of vitamins, minerals, and flavours. Tomatoes, celery, carrots, and onions are the basics, but you can add multiple types of root vegetables. Peppers, mushrooms, and squash all caramelize nicely too, giving the broth rich colour.
Seasonings: You’ll get plenty of flavour from the vegetables, but you’ll also want to load the broth up with salt, pepper, and herbs, to make sure your broth packs a punch. Season according to your own personal tastes, play with the exact amount of herbs, and have fun.
How To Make Vegetable Broth
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Preheat oven to 450°F.
- Chop the vegetables and put them in a large bowl. Drizzle with oil and toss until coated.
- Spread vegetables on a baking sheet. Roast for 50 minutes, stirring the vegetables every 15 minutes.
- Put vegetables in a large pot with water and seasonings. bring to a simmer over medium-high heat.
- Reduce heat and simmer uncovered for 30-40 more minutes, until liquid has reduced by half.
- Strain the broth through cheesecloth or a fine sieve, into a large bowl.
Karlynn’s Tips and Tricks for Making Vegetable Broth
Concentrated Flavour: To make an even more powerful broth, you can put it back into the pot once you’ve strained out the vegetables. Keep it at a simmer and stir frequently, until it’s condensed as much as you want it to. You can pour your concentrated broth into ice cube trays or silicone molds. Freeze them and then pop the cubes out to add to soups or stews for extra flavour later on.
Other Vegetables to Use: If you plan to use your vegetable broth to make something like borscht, you can use some beets in the vegetable mixture. They tend to have a very strong flavour and will turn your broth pink though, so don’t use them if you’re not prepared for that. Parsnips will behave much like turnips and carrots, and they usually end up tasting quite sweet once they’re roasted. For rich, umami flavour, use a variety of mushrooms.
Storage Instructions
Fridge: Store the cooled broth in a sealed container in the fridge for 4-5 days or use immediately to make some tasty soup.
Freezer: This vegetable broth is perfect for keeping in the freezer to use the next time you want to make homemade soup. Make sure whatever container you put it in has enough space for the liquid to expand as it freezes. It should keep well for several months.
More Delicious Soup Recipes
Looking for more great soup recipes?
Try making your own Pork Broth or Turkey Stock to use as a base for soups.
Make a batch of Vegetable Beef Soup for dinner on a chilly day.
If you’ve got some pumpkin in the freezer, try Pumpkin Lentil Soup.
There you go, everyone. An easy broth that you can use to make any number of yummy soups and stews, or even drink on its own. Try out this recipe and let me know what you think.
Happy Cooking!
Karlynn
Vegetable Broth
Ingredients
- ¼ cup olive oil
- 4 cups sweet onions, sliced medium
- 3 ½ cups carrots, cut into 1-inch pieces
- 2 ½ cups tomatoes, cored and cut into wedges
- 1 green pepper, sliced into 1-inch pieces
- 2 cups turnips, 1 inch cubes
- 3 cups celery, cut into 1-inch pieces
- ½ cup fresh parsley, roughly chopped
- 3 cloves garlic, sliced in 4
- 5 whole black peppercorns
- 2 sprigs thyme
- 2 bay leaves
- 16 cups water
Instructions
- Preheat the oven to 450°.
- In a large bowl add the onions, tomatoes, carrots, green peppers, and turnips and drizzle with olive oil and stir well to ensure well coated. Place veggies onto a large baking sheet.
- Roast in the oven stirring veggies every 15 minutes, until vegetables are tender and onions are caramelized, about 50 minutes.
- In a large stock pot add the roasted vegetables, water and the rest of the ingredients.
- Bring to a low simmer over medium high heat. Reduce heat to medium-low and continue to simmer, uncovered, until liquid is reduced by almost half. About 30 to 40 minutes.
- Pour the vegetable broth through a cheesecloth or fine mesh strainer into a large bowl. You can eat the vegetables or put them in a freezable container for another use.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Leave a Comment or Recipe Tip