Unsalted Vegetable Stock Recipe

If you’re looking for a vegetable stock recipe that’s easy, rich in flavor, and better than store-bought, you’ve just found it. This homemade version is deeply savory, flexible, and a smart way to use up veggie scraps. Once you taste the difference, you’ll never go back to boxed broth again.

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It's a must-make.

This homemade vegetable broth is fabulous and here's why:

• Incredibly easy - just toss everything into a pot over medium heat and simmer away!
• Amazing depth of flavor - roasted vegetables, garlic, herbs, and olive oil build a bold, cozy flavor without any added junk.
• Zero waste - put leftover veggie scraps, onion skins, or even dried mushrooms to use. All will add a deeper flavor.
• Flexible and freezer-friendly - make a big batch, then stash in the freezer for soups, grains, or sauces later on!
• Homemade is healthier - skip the added sodium and preservatives often found in boxed stock or canned veggie broth.

Let’s talk texture and flavor.

This broth is anything but bland. It’s savory and herbaceous, with gentle sweetness from carrots and onion, a mellow richness from garlic and olive oil, and a warm, earthy finish from peppercorns and thyme. Every sip of this vegetable broth has a round, comforting depth you just don’t get from boxed veggie broth.

What you'll need.

You’ll be amazed how easy it is to make a high-quality basic vegetable stock from ingredients you probably already have:

• Olive oil: used to saute and sweat the vegetables
• Garlic: a classic, delicious flavor that complements so well.
• Water: cold water is best to draw out all the slow-simmered goodness from your veggies.
• Vegetables: onions, carrots, and celery, the base aromatics for the perfect stock.
• Seasonings: black peppercorns and kosher salt, adjust as desired.
• Herbs: fresh thyme and bay leaves.

Customize it your way.

One of the best things about this vegetable stock recipe is how customizable it is. Try adding:

• Tomato paste for extra richness and depth.
• Dried mushrooms for a deep umami flavor.
• Fennel or leeks for a pop of freshness.
• Roasted vegetables to intensify the savoriness.
• Veggie scraps like celery tops, carrot peels, and onion skins can be used to reduce food waste and maximize flavor.
• Add fresh veggies like corn cobs or bell peppers for a bit of sweetness.
• Fresh parsley or other fresh herbs for flavor or garnish.

Flexible dietary swaps.

Here are some healthy alternatives for this flavorful broth:

• High Protein Add-in: Stir in miso paste or finish your soup with protein-rich beans or lentils when using the broth.
• Oil-Free: Skip the olive oil and dry-sweat your vegetables with a splash of water or stock.
• Low FODMAP: Use green tops of scallions instead of onion, skip garlic, and add fennel or parsley stems.

How to make this homemade vegetable stock.

Here’s how to make a pot of golden, flavorful veggie broth from scratch:

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Sweat vegetables.

Add oil to the stock pot, add vegetables, and bay leaves. Cover and sweat until softened.

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Simmer.

Pour in cold water and bring to a boil. Reduce heat, add garlic, peppercorns, and thyme. Simmer uncovered.

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Strain the broth.

Strain over a large bowl and pour the broth through it, discarding solids.

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Finish.

Cool quickly in an ice bath, and refrigerate or freeze.

How to use it.

This unsalted vegetable broth recipe is incredibly versatile and adds amazing depth to all kinds of dishes.

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• Use as a base for hearty soup recipes and stews.
• Use in place of water to cook grains like quinoa or rice.
• Add to sauces, gravies, or risottos for a rich, veggie-forward boost.
• Simmered with pasta or rice instead of water for a subtle flavor.
• As a sipping broth when you want something nourishing and light.

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