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Easy Homemade Vegetable Broth Recipe

Yield: 6 cups
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Easy Homemade Vegetable Broth that is delicious, cheaper than store-bought and takes less than an hour to make. You can use it for soups, stews, chilli and so on.
Print Recipe
4.25 from 4 votes


  • 1 tablespoon olive oil
  • 4 cloves garlic — minced
  • 2 large onions — roughly chopped
  • 4 ribs celery — roughly chopped
  • 3 carrots — chopped
  • 1 tablespoon tomato paste
  • 8 cups water
  • 3 dried bay leaves
  • A few sprigs of parsley and thyme
  • Salt and pepper


  1. In a large Dutch oven or stockpot, heat olive oil over medium heat.
  2. Add the garlic, onions, celery, and carrots. Sauté for about 5 minutes, stirring often.
  3. Add tomato paste and cook for one more minute.
  4. Add the water, bay leaves, parsley, and thyme. Bring to a boil and then reduce heat to low and simmer, partially covered, for 45 minutes.
  5. Strain the vegetable broth into a large heat-proof bowl or pot.
  6. Use immediately or let the broth cool down. Once has cooled, transfer it to freezer bags and store it in the freezer for up to 6 months. (Pour about 2 cups of vegetable broth in the freezer bags).
Course: Soup
Cuisine: American
Keyword: vegetable broth

Nutrition Information

Amount per serving (1/6) — Calories: 50, Fat: 2g, Trans Fat: 2g, Monounsaturated Fat: 2g, Sodium: 102mg, Potassium: 237mg, Carbohydrates: 7g, Fiber: 2g, Sugar: 2g, Protein: 1g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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