Vegetable broth, the grandma’s recipe for a homemade vegetable broth that is fragrant and tasty. Vegetable broth, like the meat broth and fish broth, is a fundamental preparation in Italian cuisine. Extremely simple and versatile, a good homemade vegetable broth is the perfect ingredient for risottos, cream soups and more. But what do you need to make a good vegetable broth like grandma’s? Actually, very little is needed — what really matters is choosing fresh, seasonal vegetables. Beyond the basic celery, carrots and onions, you can add any other vegetables or variations you like, including the most fragrant spices to make the broth unique and special. What can you do with the vegetables left from the broth? You can finely chop the used vegetables, add them back to the broth and use them to cook a nice bowl of small pasta in broth, served with a generous sprinkling of freshly grated cheese… Ready to discover how to make a perfect vegetable broth for your recipes? Let’s go to the kitchen, and before we get started, remember that if you want to stay up to date with new recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making vegetable broth
- 1 1/2 cups brown onions (or white)
- 2 cups carrots
- 1 1/2 cups celery
- 3/4 cup tomatoes (or whatever you have)
- 10 1/2 cups water
- to taste salt
- black peppercorns
Tools
- Pot
Steps to make homemade vegetable broth
To make the vegetable broth, peel the onion, place it in a nonstick pan and let it brown without adding oil or butter for 4-5 minutes over high heat. Peel the carrots and cut them into large pieces, cut the tomatoes into 4 parts, remove the leaves from the celery stalk and cut the stalk into two or three pieces.
Gather all the ingredients in a large pot, add the pepper, cover with cold water and bring to a boil. Then lower the heat and let everything simmer for about one hour. At the end of cooking, adjust the salt, strain the broth and set the vegetables aside.
Your vegetable broth is now ready to use.
You can store filtered vegetable broth, without the vegetables, in the refrigerator for up to 7 days, or you can portion it and freeze it in ice cube trays so you can use it as needed.
You can also add other vegetables to the broth such as zucchini, potatoes, pumpkin, etc. You can also flavor it with turmeric, cloves, citrus peels, etc.
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