Vegetable Broth Recipe

Name: Vegetable Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 cloves garlic, smashed and peeled; 2 medium-large onions, quartered; 3 medium carrots, peeled and cut into 1-inch lengths; 3 medium tomatoes, coarsely chopped; 3 medium leeks, white parts only, split in half lengthwise, cleaned and cut into 1-inch lengths; 2 tablespoons olive oil; 1 medium bunch spinach, stemmed, washed well and cut across into 2-inch strips; 1 cup celery leaves; Stems from 2 bunches fresh parsley (reserve the leaves for another use); 2 European bay leaves

Servings: persons

2 cloves garlic, smashed and peeled
2 medium-large onions, quartered
3 medium carrots, peeled and cut into 1-inch lengths
3 medium tomatoes, coarsely chopped
3 medium leeks, white parts only, split in half lengthwise, cleaned and cut into 1-inch lengths
2 tablespoons olive oil
1 medium bunch spinach, stemmed, washed well and cut across into 2-inch strips
1 cup celery leaves
Stems from 2 bunches fresh parsley (reserve the leaves for another use)
2 European bay leaves

1
For roasted vegetable broth: Place a rack in the middle of the oven and preheat the oven to 500F.
2
Place the garlic, onions, carrots, tomatoes, and leeks in a large roasting pan.
3
Add the olive oil and toss to coat.
4
Roast for 15 minutes.
5
Turn the vegetables and roast for 15 more minutes.
6
Move the vegetables around in the pan and roast them for 10 more minutes, or until the vegetables are all nicely browned and the tomatoes are collapsing.
7
Transfer the roasted vegetables to a tall narrow stockpot.
8
Add the spinach, celery leaves, parsley stems and bay leaves to the pan.
9
Place the pan on the stovetop and add 7 cups water.
10
Bring to a boil, scraping up any browned bits from the sides and bottom of the pan with a wooden spoon.
11
Pour this liquid over the vegetables in the stockpot.
12
For plain vegetable broth: Place all the ingredients plus 8 cups water in a tall narrow stockpot.
13
Bring to a boil.
14
Lower the heat and simmer, partially covered, for 45 minutes.
15
For either method: Strain the broth through a damp-cloth-lined sieve.
16
Use immediately or refrigerate for up to 3 days or freeze.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cloves garlic, smashed and peeled, 2 medium-large onions, quartered, 3 medium carrots, peeled and cut into 1-inch lengths, 3 medium tomatoes, coarsely chopped, and more.

Yes, Vegetable Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Broth

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