Homemade Vegetable Broth is a clean, deeply flavorful liquid gold made from fresh vegetables and herbs. It’s ideal as a base for soups, risottos, stews, and more—or as a soothing drink all on its own. This roasted version intensifies the flavor, creating a rich and satisfying broth.
Ingredients for this Homemade Vegetable Broth
- 1½ pounds sweet onions, peeled and cut into wedges
- 1 pound tomatoes, cored and quartered
- 1 pound carrots, cut into 1-inch pieces
- 1 pound green bell peppers, cut into 1-inch pieces
- ½ pound turnips, cubed
- 2 tablespoons olive oil
- 1 pound celery, cut into 1-inch pieces
- 1 bunch fresh parsley, chopped
- 3 cloves garlic, smashed
- 6 whole black peppercorns
- 3 whole cloves
- 1 bay leaf
- 1 gallon (16 cups) water
Directions
- Roast the vegetables:
Preheat the oven to 425°F (220°C). Toss onions, tomatoes, carrots, bell peppers, and turnips with olive oil. Spread on a baking sheet and roast for 30–40 minutes, turning once, until caramelized. - Simmer the broth:
Transfer roasted vegetables to a large stockpot. Add celery, parsley, garlic, peppercorns, cloves, bay leaf, and water. Bring to a boil over high heat. - Slow cook:
Lower heat and simmer uncovered for 1½ to 2 hours. Skim any foam that surfaces occasionally. - Strain and cool:
Remove from heat. Strain through a fine mesh sieve or cheesecloth. Discard solids. Cool and store in containers.
Prep Time:
15 minutes
Cook Time:
2 hours 10 minutes
Total Time:
2 hours 25 minutes
Yield:
About 3.5 quarts (14 cups)
Nutrition (Per 1-Cup Serving)
- Calories: 30
- Carbohydrates: 7g
- Sugars: 4g
- Fiber: 1g
- Fat: 1g
- Sodium: 25mg (naturally occurring)
- Protein: 0.5g
Now that you’ve crafted your own Homemade Vegetable Broth, you can use it in a variety of dishes, or simply sip it as a warm, comforting drink. Store it for later use, and enhance your meals with the natural, rich flavors of fresh ingredients. Enjoy!
Table of Contents
Source: www.allrecipes.com
