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+ servings

Easy Homemade Vegetable Broth

Course liquid nutrition
Keyword broth, herbs, homemade, miso, mushrooms, roasted vegetables, tomato, vegetables
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 10 cups
Author Planted and Picked


  • lbs onion peeled and cut in 1" chunks (about 5 cups / reserve skins) 680 g
  • lbs carrots scrubbed clean and cut in ¼" slices (about 5 cups / not peeled) 680 g
  • ¾ lb celery cut in 1" lengths (about 2½ cups) 340 g
  • 1 head garlic, sliced cross-wise with skin on
  • 2 tbsp olive oil 30 ml
  • 1 tsp sea salt
  • 1 oz mixed dried mushrooms (we used oyster, black trumpet and morel) 28 g
  • 2 tbsp white or brown miso 30 ml
  • 1 tbsp coconut aminos (or soy sauce / tamari) 15 ml
  • ¼ cup tomato paste 60 ml
  • 10 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • ½ bunch fresh parsley about 75 g
  • 4 bay leaves
  • ½ tsp whole black peppercorns
  • 1 piece dried kombu (optional) about 25 g
  • 4 quarts water (preferably filtered) 3.8 L


Roasted Vegetables

  • Pre-heat oven to 425°F and prepare a couple of rimmed baking sheets by lining then with parchment paper, if desired.
  • Prepare onion, carrots, celery and garlic as described in ingredients list and toss combined mixture with olive oil and sea salt in a large bowl.
  • Spread prepared vegetables over the two baking sheets and roast for 45 minutes or until all of the vegetables are tender. Stir the vegetables around after 20 to 25 minutes and switch the baking sheets on the two oven racks to ensure even roasting.

Prepare Vegetable Broth

  • While the vegetables are roasting, get the rest of your ingredients ready to add to the stock pot.
  • Transfer the roasted vegetables to a large stock pot and add all of the remaining ingredients, including the reserved onion skins and the water, and stir to combine.
  • Bring broth the broth to a boil, then reduce to simmer and cook, partially covered for 1½ hours.
  • Let cool partially before straining broth through a metal strainer or cheese cloth into suitable glass storage containers.
  • Either use immediately or store in the refridgerator for up to a week or in the freezer for up to a few months.