Vegetable Broth Recipe

Name: Vegetable Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

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.

138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Vegetable Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions