Homemade stock, or broth, is a game-changer for many soups and sauces, and this one is no exception.
Finding decent store-bought broths or stocks is not hard to find nowadays. But, the boxed (or canned) variety will never hold a candle to homemade. This stock is easy to make and will take soups like classic minestrone and broccoli cheddar soup to the next level.
How To Make Homemade Vegetable Stock
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The Ingredients You Will Need
As you might expect, really all you need to make amazing vegetable stock are vegetables! The wine and herbs add a depth of flavor. Here’s what you’ll need to have on hand:
- Onion
- Carrots
- Celery
- Leek
- Garlic
- Flat-leaf parsley
- Tomatoes
- Black peppercorns
- Bay leaf
- White wine
- Water
- Salt (optional)
EXPERT TIP: You’ll want to sauté the roughly chopped onion, carrots, celery, leek, and garlic until they are softened and starting to brown. This usually takes about 15 to 20 minutes.
Tips for Making Perfect Homemade Vegetable Stock
Use a Variety of Vegetables – Incorporate a diverse mix of vegetables for a richer flavor, including aromatics like onions, carrots, and celery, along with garlic, leeks, mushrooms, and herbs like thyme or parsley. Avoid using starchy vegetables like potatoes, as they can make the stock cloudy.
Roast for More Depth of Flavor – This isn’t required, but, if you have the time, for a more robust flavor, consider roasting your vegetables in the oven before simmering them in water. This caramelization enhances the overall taste of the stock, adding depth and complexity.
Simmer Slowly – After sautéing your vegetables, add the cold water, and then bring it to a gentle simmer. Allow the stock to simmer for at least 1 hour, but no more than 2 hours. Skim off any foam that rises to the surface for a clearer stock.
Strain and Season – Once the stock has finished simmering, strain it through a fine-mesh sieve or cheesecloth to remove the solids. Taste the stock and adjust the seasoning with salt if desired, but keep in mind that it’s best to season later when using the stock in recipes to maintain versatility.
EXPERT TIP: You may need to add a little more water during the simmering process. You’ll want to have about 8 to 9 cups of broth once it is strained.
Other Stock and Broth Recipes To Try
Homemade stocks and broths are essential to take many of your dishes to the next level. And they freeze perfectly! Here are the classics:
These are absolutely wonderful, but, this vegetable stock is the easiest to make and is also very healthy. It’s even delicious on its own!
There are so many reasons to love this recipe.
It’s not difficult. You can prepare in less than 2 hours.
The flavor is deep and truly mouth-watering. It’s low-calorie.
And, it will take your soups and sauces to the next level!
Ready to make the best vegetable stock in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Homemade Vegetable Stock
Video
Equipment
- 1 large stock pot or Dutch oven
- Strainer or colander
Ingredients
- 3 tablespoon olive oil
- 2 medium carrots peeled and roughly chopped
- 1 large onion peeled and roughly chopped
- 2 large celery ribs roughly chopped
- 1 large leek washed and roughly chopped
- 6 cloves garlic crushed
- 5 sprigs Italian parsley fresh
- 3 medium tomatoes quartered
- 10 black peppercorns
- 1 bay leaf
- ¾ cup white wine
- 8½ cups water
- 2 teaspoon Kosher salt optional
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add the carrots, onion, celery, leek, and garlic and sauté for 15 minutes, until starting to soften and lightly brown on the edges.3 tablespoon olive oil, 2 medium carrots, 1 large onion, 2 large celery ribs, 1 large leek, 6 cloves garlic
- Add the parsley, tomatoes, peppercorns, bay leaf, wine, and water. Stir to combine. Increase heat to medium-high and bring to a boil. Lower the heat back to medium and simmer for 45 minutes to 1 hour.5 sprigs Italian parsley, 3 medium tomatoes, 10 black peppercorns, 1 bay leaf, ¾ cup white wine, 8½ cups water
- Carefully strain the stock into a heatproof pot or bowl. If desired, stir in salt. Use immediately, or store and chill for later use.2 teaspoon Kosher salt
Football Bros says
Making your own stock at home is truly the secret weapon to enhancing the flavor of your soups and sauces. The freshness and richness of fresh vegetable stock simply cannot be compared to canned or packaged stock!