Homemade Vegetable Broth

Name: Homemade Vegetable Broth
Total time: 1 h 20 min
Yield: 6
Cuisine: Italian
Ingredients: Water: 2 l (8.5 cups); Carrots: 200 g (7 oz); Yellow onions: 200 g (7 oz); Celery stalks: 150 g (5.3 oz); Vine-ripened tomatoes: 150 g (5.3 oz); Black peppercorns: to taste; Fine salt: to taste

Master the ultimate homemade vegetable broth! This clean, aromatic, and deeply flavorful stock is the perfect base for risottos, soups, and sauces. Learn the simple chef's trick to enhance its color and depth, and elevate your everyday cooking naturally!

Info:

Difficulty: Easy
Total time: 1 hour 20 minutes
Servings: 6 people

Ingredients:

Water: 2 l (8.5 cups)
Carrots: 200 g (7 oz)
Yellow onions: 200 g (7 oz)
Celery stalks: 150 g (5.3 oz)
Vine-ripened tomatoes: 150 g (5.3 oz)
Black peppercorns: to taste
Fine salt: to taste

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Step-by-Step Instructions

Wash and trim all the vegetables thoroughly. Cut the carrots and celery into large chunks. Cut the onions in half, keeping the cut side facing down toward the bottom of the pot.
Place the onions directly into the dry pot and toast them over high heat for about one minute per side, being careful not to let them burn. This step is essential to give the broth a deeper flavor and a richer golden color.
Add the remaining vegetables—carrots, celery, and tomatoes—and pour in a small splash of the water to deglaze and scrape up the flavors from the bottom of the pot. Next, pour in the rest of the water and add the fine salt and whole black peppercorns.
Bring the liquid slowly to a boil, then lower the heat and let it simmer gently for about one hour, either uncovered or with the lid propped slightly open. Finally, strain the broth through a fine-mesh sieve and use it in your favorite recipes.

... and now, let's enjoy!

Tips:

To get the most flavor, always start with cold water and large vegetable chunks, which allows the ingredients to release their juices gradually as the temperature rises. A slow, gentle simmer is essential, and it is best to adjust the final salt level at the very end so it enhances rather than overpowers the natural sweetness of the vegetables.

Additional Info:

Vegetable broth is an ancient staple of Italian cucina povera (peasant cooking). It originated as a simple, zero-waste method in rural households to utilize seasonal vegetables and trimmings, turning them into a flavorful and nourishing base for countless traditional dishes.

Substitutions & Variations

Broth recipes vary immensely from region to region and kitchen to kitchen. Depending on what is in season, you can introduce potatoes, zucchini, or warm spices, or enrich the aromatic profile by adding fresh herbs like bay leaves, parsley, or rosemary.

Serving Suggestions

Vegetable broth serves as the ultimate foundation for rich risottos, wholesome stews, comforting soups, and velvety sauces. It is also wonderful enjoyed completely on its own as a light, warming, and comforting drink during the colder months of the year.